Potato Dumplings

SUBMITTED BY: Cathy Elands

"With a few additional basic ingredients, my mom transforms potatoes into these delightful dumplings. This authentic German side dish is so hearty and comforting. We love the dumplings covered in sauerbraten gravy. --Cathy Eland Hightstown, New Jersey"

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PREP TIME	50 Min
COOK TIME	15 Min
READY IN	1 Hr 5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 pounds russet potatoes
2 eggs
1 cup all-purpose flour, divided
1/2 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
Minced fresh parsley

DIRECTIONS

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. Refrigerate for 2 hours or overnight. Peel and grate potatoes. In a bowl, combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add potatoes; mix with hands until well blended. Shape into 1-1/2-in. balls; roll in remaining flour.
In a large kettle, bring salted water to a boil. Add the dumplings, a few at a time, to boiling water. Simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. Remove dumplings with a slotted spoon to a serving bowl. Sprinkle with parsley if desired.

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REVIEWS

Reviewed on Jun. 11, 2007 by LABSARE4ME

These dumplings were fabulous!!! The recipe is easy and fun to make. I did double the amount... MORE

Reviewed on Feb. 21, 2008 by Galley Wench

Wonderful as is, or with a smidgen of minced onion. These are substantial and filling without... MORE

Reviewed on Oct. 18, 2007 by sean

I really liked this recipe, so I decided to try some variations. For a nice seasonal spin, I... MORE

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Potato Dumplings

SERVINGS

INGREDIENTS

DIRECTIONS

REVIEWS