Grated Potato Dumplings Recipe - Allrecipes.com
Grated Potato Dumplings Recipe
  • READY IN 55 mins

Grated Potato Dumplings

Recipe by  

"This is an old family recipe that I have never found in any book. They're great served with meat gravy or cooked sliced onions in melted butter."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Heat a large pot of water to boiling.
  2. Peel potatoes, and keep submerged in cold water to prevent browning. Grate potatoes, by hand or with a food processor, into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, Stir in more flour.
  3. Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely. Gently stir with wooden spoon so dumplings don't stick together. Reduce heat to slow boil. Boil for 40 minutes.
  4. Drain in colander. Rinse with hot water. Serve with gravy or melted butter.
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Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2004

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.

 
Most Helpful Critical Review
Feb 24, 2003

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.

 

39 Ratings

Sep 30, 2007

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.

 
Jan 07, 2007

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!!!!

 
Aug 03, 2005

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.

 
Jan 20, 2003

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!

 
Jul 06, 2004

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

 
Feb 05, 2006

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!

 

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Nutrition

  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 88.3 g
  • 28%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 604 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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