Reviewed: Feb. 15, 2012

These turned out great. I used 8 small potatoes and 1 3/4 C of flour and 1 1/2 tsp of salt. Will make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Feb. 7, 2012

Yummy, just like my grandma made. She would strain the grated potatoes and at the bottom of the liquid is a layer of starch that you can put back into the potatoes to make them hold together better. She would then fry the dumplings in bacon, onions and lots of marjoram. The best ever.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marsy

Reviewed: Dec. 10, 2011

Definitely add an egg. Also we always tossed them with crisp fried bacon and a little bacon grease. Healthy? No, but incredibly delish!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Linda

Reviewed: Nov. 14, 2011

I grated then pulverized the little taters in the food processor. Then I squeezed out as much water as I could before adding instant-blending flour to form somewhat of a dough. This is how our Babi prepared her dish called 'Haluski'. We'd fry up some bacon and mushrooms and sprinkle it all over the dumplings, letting some grated mozzarella cheese melt overtop. Delish!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nina

Cooking Level: Intermediate

Reviewed: Sep. 19, 2011

i do not get it do we have to just make the dumplings float on boiling water and eat raw??..please somebody tell!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

asmie poudel

Reviewed: Aug. 8, 2011

Good

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Karla Sonnenberg

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Farmington, Minnesota, USA

Reviewed: Jan. 7, 2011

Our family's tradition for over 60 years

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ggerry

Cooking Level: Expert

Living In: Bloomington, Minnesota, USA

Reviewed: Oct. 2, 2010

our family has used this basic recipes for generations, except we make them into larger balls and boil them for one hour. they are also great ssliced and fried the next day or chucked into pieces and pour cream over and cook till thick.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

cindy

Reviewed: Mar. 30, 2010

These were delicious! Easy to make but messy, at least for me. I was worried my husband wouldn't like them, but he said that it was definitley a keeper!! I will make these again! I grated some onion and garlc in with the potatoes and added an egg to help it all stick together. After they were done boiling I cooked in the in a skillet with butter garlic salt and pepper. So yummy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BeckyL

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Shreveport, Louisiana, USA

Reviewed: Feb. 23, 2010

Im sorry, but this was just ok. it lacked any flavour whatsoever. maybe better fried up but not boiled. they are like a glob of flavourless mush. this was my first time trying potato dumplings, so maybe i just dont care for them in general

Was this review helpful? [ YES ]
2 users found this review helpful