This is a recipe that my Oma made also. I tried it once and they did tend to fall apart, from the look of the dumplings I figured out the grate was too large. So I ajusted to the finest grate the second time and squeezed the grated potato's as dry as I could get them. I remembered my Oma wringing the grated potato's. First time was good, second try was excellent. I so think the grate needs to be super fine. Thank you.

This is nearly identical to our old family favorite. We always put in a bit of egg to hold it together. The size of the grate shouldn't matter, but you have to get ALL the water out and add flour until it won't hold any more. We usually boil a ham shank for an hour or two, then drop the dumplings in with it. The next morning, we slice up the leftover ham and potatoes and fry them in butter. Mmmmm. The most interesting part to me was my Grandma telling me how when they lived on a farm, this was what they lived on at the tail end of winter. Only the toughest, saltiest cuts of pork were left, and some half-rotten potatoes, but it was enough to stretch just a little store bought flour into a family meal.

This is the recipe my mom and her mom always used. It's tradition in our family to fry the dumpling with cut up wieners and saurkraut. (so yummy)After my mom passed away, I didn't have the exact measurements, my grandma just told me, "some potatoes, some flour", so I was happy to come across this recipe. It's exactly the way my mom made them. Thanks!!!!

This is the definitive, quintessential potato dumpling recipe I've been trying to find for YEARS! All other recipes I've found in cookbooks involve COOKED potatoes, and the one thing I remembered about the dumplings Oma made were that they involved RAW potatoes. THANK YOU, MAUREEN!

This is the potato dumpling that I grew up eating. It seemed to me that my family was the only Czech/German family that used this recipe. My gr grandfather said that this dumpling killed the tailor, meaning that someone who sits to work all day cannot eat like this. He, being a blacksmith could. One of my cousins called these "Sinkers", because they sink in your stomach. So many people that I have talked to about eating potato dumplings say that they would have contests in their families when they were young to see who could eat the most. They are the most asked for dinner for birthdays in my family.

That's he secret....super fine grate and wring as dry as possible...I put the mix into cheesecloth and wrung dry that way.....these dumplings are also excellent layered in a casserole with cubed Velveta cheese and baked in a medium oven til the cheese is melted...I remember Mom cooking them that way

This is the long lost recipe my gram used for many years, except she always added an egg. Her family moved from Hungary to Germany, then to the United States. We never really had a name for the dish she prepared, but she would make these potato dumplings, then fry them with cottage cheese. It never sounded (or looked) very appetizing, but it was oh so good tasting! Extremely fattening, and off my diet plan, this is a birthday/special occasion treat. Thanks for the memories!

Maybe my potatoes were bigger, or something, but these looked great going into the water. However fell apart and were VERY soft coming out. More flour? add an egg? Hubby and kids liked them , but they need more spice like parsley. Not unedible, but need some work. I'll try them again.

Delicious! Dried parsley flakes and garlic powder amp up the flavor. I made a test batch before serving to my husband's family. The finished dumplings lacked visual appeal, so after boiling & draining, I pan-sauteed them in butter which made a nice, crispy coating. The second time I made them, I sauteed them in hot bacon grease (and drained on power towels) which added to the flavor, but sauteeing in butter made a nicer, crispier coating. They were especially yummy accompanied by an off-the-cuff whiskey-cream sauce that was also served atop grilled pork chops. Not a recipe for those watching their waistlines, but definitely one we'll be making for future family gatherings especially with the whiskey-cream sauce which I should re-create using actual measurements and post on this site later. The whole family loved these darling little delights! Thank you for this new spin on potatoes. P.S. A favorite restaurant serves potato dumplings sauteed with artichoke hearts and served in Chardonnay cream sauce. These, as I prepared them, tasted just as good according to hubby :-)

After several years of eating at "Germany" at EPCOT, I deceided to make these! I used too large grater, but still worked well. I fried some onion in lots of butter and served that mixed w/ the dumplings. GOOD! I did use more salt. Wonder if garlic powder would taste good?