Potato Dumplings Recipe

1 2 1
Potato Dumplings Recipe
Potato Dumplings Recipe photo by Taste of Home
Publisher Photo

Potato Dumplings Recipe

Read Reviews
1 2 1
Publisher Photo
These moist dumplings are an extra-special way to serve potatoes. The bread centers add a comforting touch, and the potato taste really comes through. They go so well with the Beef Rouladen and gravy. -Karin Cousineau, Burlington, North Carolina
MAKES:
6-8 servings
TOTAL TIME:
Prep: 45 min. + chilling Cook: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 45 min. + chilling Cook: 15 min.

Ingredients

  • 5 to 6 medium potatoes
  • 5 tablespoons all-purpose flour
  • 1 egg, beaten
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon ground nutmeg
  • 2 slices white bread, toasted
  • 1/3 cup mashed potato flakes, optional
  • Melted butter or margarine and toasted bread crumbs, optional

Directions

Cook potatoes in salted water just until tender; drain. Refrigerate for 2 hours or overnight. Peel and grate potatoes. In a bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary. Slice toasted bread into 24 squares, 1/2-in. each; shape 2 tablespoons of the potato mixture around two bread squares, forming a 2-in. ball. In a large kettle, bring salted water to a boil; add the test dumpling. Reduce heat; cover and simmer for 15-20 minutes or until dumpling is no longer sticky in the center. If test dumpling falls apart during cooking, add the mashed potato flakes to the batter. Let batter sit for 5 minutes; form remaining dumplings. Add to boiling water; return to a boil and follow the same cooking procedure. Remove dumplings with a slotted spoon to a serving bowl. If desire, drizzle with butter and sprinkle with crumbs. Yield: 6-8 servings.
Originally published as Potato Dumplings in Taste of Home December/January 1996, p35

Nutritional Facts

2 each: 122 calories, 1g fat (0 saturated fat), 27mg cholesterol, 487mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 3g protein.

  • 5 to 6 medium potatoes
  • 5 tablespoons all-purpose flour
  • 1 egg, beaten
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon ground nutmeg
  • 2 slices white bread, toasted
  • 1/3 cup mashed potato flakes, optional
  • Melted butter or margarine and toasted bread crumbs, optional
  1. Cook potatoes in salted water just until tender; drain. Refrigerate for 2 hours or overnight. Peel and grate potatoes. In a bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary. Slice toasted bread into 24 squares, 1/2-in. each; shape 2 tablespoons of the potato mixture around two bread squares, forming a 2-in. ball. In a large kettle, bring salted water to a boil; add the test dumpling. Reduce heat; cover and simmer for 15-20 minutes or until dumpling is no longer sticky in the center. If test dumpling falls apart during cooking, add the mashed potato flakes to the batter. Let batter sit for 5 minutes; form remaining dumplings. Add to boiling water; return to a boil and follow the same cooking procedure. Remove dumplings with a slotted spoon to a serving bowl. If desire, drizzle with butter and sprinkle with crumbs. Yield: 6-8 servings.
Originally published as Potato Dumplings in Taste of Home December/January 1996, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPotato Dumplings

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
deannasnz User ID: 6542477 13784
Reviewed Apr. 5, 2012

"Aaargh, what went wrong? I followed the recipe exactly, and they were pleasantly flavoured but had a horrible texture. I made the beef rouladen that goes with them and that was wonderful, so I'm confused."

MY REVIEW
Shroomer User ID: 2116465 9266
Reviewed Dec. 17, 2007

"I'd like to try this recipe. Woulkd deep frying, or cooking in a bit of oil in a skillet work?"

Loading Image