Recipe by Helen
"Good to use with stews or soups. When I was growing up we had these with sauerbraten. I don't know why there's always a crouton in the center, there just is."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
potatoes, peeled and chopped
large seasoned croutons
Just tried this recipe and loved the ease and speed of preparation. The self rising flour is very important. I didn't peel the potatoes which gave the dumplings a less smooth texture, which we like. For our german dinner party this week I'll add some spices. The meal was great. We'll fry the sliced leftover dumplings for breakfast.
My mother used to add a cube of Salami, instead of the croutons. It was the surprise for us, since meat was scarce in those days.
My dumplings turned out soggy. Most were falling apart in the broth. Maybe more flour next time? Less cooking time? more?
It was good enough that I'll keep modifying until I get it right!
I made this recipe to go along with a Goulasch recipe I recently acquired. I was trying to recrete this dish I had in a German restaurant that was Goulasch with potato dumplings. The recreation wasn't anything like the restaurants but my husband LOVED it and even my picky four year old pronounced it good. I didn't have any mashed potatoes so I baked four potatoes, scooped the insides out and put them in the refrigerator to chill for about 20 min. Instead of a crouton in the center I just fried a slice of white bread in butter and used a piece of it for the center of the dumpling. As far as I can tell this added nothing to the dumpling and unless it was added becuse the potato may otherwise be raw in the center...it was unneccessary. I hd to use about 1/2 cup more flour than in the recipe must because the dough was sooooo sticky...it took more flour to get the dough off of my hands, formed and dumped into the gulasch. I also used to eggs instead of one. I put my dumplings directly in the Goulasch I was making (essentially a beef stew) and cooked them for approx. 20 min. They turned out great. Thanks for the recipe.
Delicious. I used baking potatoes because they seem to work well for homemade gnocchi too. And I think the crouton in the centre keeps the dumpling from being raw in the middle after cooking? Not sure but these are yummy with homemade chicken broth. Thanks.
My husband really enjoyed these. I made them with pot roast and cooked them right in the gravy!!
G.H. Linden, N.J.
These were perfect. Exactly what I was looking for.
These came out wonderfully, even though I used less broth than I should have. I made them to go with the traditional sauerbraten recipe so didn't cook them in the same pot as the roast.
I don't use self-rising flour as a rule, so you can use 1 cup of regular flour plus 1 1/2 tsp of baking powder and 1/4 tsp of salt to make your own.
This is my staple dumpling recipe. The only thing I do different is instead of croutons I was always taught to take slices of bread soaked in milk that you tear up and throw into the mixture. My husband prefers that I season mixture with salt, pepper, and cayenne. You will never go wrong with these dumplings!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 136
** Calories from Fat: 8
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make easy oven-roasted potatoes.
See how to make simple, traditional potato pancakes.
See how to make a rich, creamy potato casserole with a crispy top.