Grandma's Potato Dumplings Recipe

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Grandma's Potato Dumplings Recipe
Grandma's Potato Dumplings Recipe photo by Taste of Home
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Grandma's Potato Dumplings Recipe

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Don't be surprised if you make too many mashed potatoes on purpose. Day-old rolls and leftover spuds are scrumptious the second time around, turned into buttery potato dumplings. —Wendy Stenman, Germantown, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 day-old hard rolls
  • 1/2 cup water
  • 2 teaspoons canola oil
  • 1/2 cup leftover mashed potatoes
  • 1 egg, lightly beaten
  • Dash ground nutmeg
  • 1 to 2 tablespoons all-purpose flour
  • 1/4 cup butter, cubed

Directions

Tear rolls into 1/2-in. pieces; place in a 15-in. x 10-in. x 1-in. baking pan. Drizzle with water and squeeze dry.
In a large skillet, heat oil over medium-high. Add bread; cook and stir for 1-2 minutes or until lightly toasted.
In a small bowl, combine the potatoes, egg, nutmeg and bread. Add enough flour to achieve desired consistency to shape into balls. With floured hands, shape mixture into 3-in. balls.
Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean. Meanwhile, in a heavy saucepan, heat butter over medium heat until golden brown. Serve dumplings warm with butter. Yield: 4 servings.
Originally published as Grandma's Potato Dumplings in Country Woman June/July 2012, p45

Nutritional Facts

1 dumpling with 1 tablespoon butter: 255 calories, 17g fat (8g saturated fat), 84mg cholesterol, 322mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 5g protein.

  • 2 day-old hard rolls
  • 1/2 cup water
  • 2 teaspoons canola oil
  • 1/2 cup leftover mashed potatoes
  • 1 egg, lightly beaten
  • Dash ground nutmeg
  • 1 to 2 tablespoons all-purpose flour
  • 1/4 cup butter, cubed
  1. Tear rolls into 1/2-in. pieces; place in a 15-in. x 10-in. x 1-in. baking pan. Drizzle with water and squeeze dry.
  2. In a large skillet, heat oil over medium-high. Add bread; cook and stir for 1-2 minutes or until lightly toasted.
  3. In a small bowl, combine the potatoes, egg, nutmeg and bread. Add enough flour to achieve desired consistency to shape into balls. With floured hands, shape mixture into 3-in. balls.
  4. Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean. Meanwhile, in a heavy saucepan, heat butter over medium heat until golden brown. Serve dumplings warm with butter. Yield: 4 servings.
Originally published as Grandma's Potato Dumplings in Country Woman June/July 2012, p45

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Reviews forGrandma's Potato Dumplings

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vera2010 User ID: 4330388 257086
Reviewed Nov. 21, 2016

"TO: schmievi46 - the recipe says to use two day old hard rolls. Not 2 day old...........but two rolls."

MY REVIEW
schmievi46 User ID: 1403482 238223
Reviewed Nov. 27, 2015

"The recipe did not say how many hard rolls."

MY REVIEW
gwashington1961 User ID: 6420190 197880
Reviewed Aug. 3, 2012

"A traditional family recipe for Grandma's Potato Dumplings. Always a treat with a family dinner -roasted chicken, turkey, pork-beef-veal roast. It will inspire all guests for their meal memories!"

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