Potato Dumplings II Recipe - Allrecipes.com
Potato Dumplings II Recipe
  • READY IN 30 mins

Potato Dumplings II

Recipe by  

"These moist and chewy potato dumplings are quick, easy to make and perfect with your favorite dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. In a mixing bowl, mix together potato flakes, water and salt. Allow the mixture to cool for 10 minutes. Stir in the eggs and flour.
  2. On a lightly floured surface, knead the dough until no longer sticky.
  3. Bring a large saucepan of water to a boil. Separate the dough into approximately 6 dumplings. Carefully drop the dumplings into water and boil approximately 20 minutes until they rise to the top. Remove from water and drain.
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Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2003

I had to make these dumplings for thirty people.They were super easy ,using the instant potatoes and tasted delicious.I boiled them drained them then sauteed them in garlic butter Outstanding!I served them with Braised Sweet and sour cabbage and grilled sausages.

 
Most Helpful Critical Review
Aug 17, 2009

good way to use up potato flakes. not crazy about the texture but i've never had potato dumplings before. also a little bland for my taste.

 

24 Ratings

Oct 30, 2003

The "Polish" store I usually buy homemade dumplings from quit selling them. I could not find anything comparable. So I turned to Allrecipes. Very good...quite a keeper! Now my family wants me to make these all the time...especially our 12 year old daughter who is a dumpling expert! Thanks for sharing!

 
Dec 14, 2009

I've relied on Panni's Potato Dumpling mix for many years but, since it's becoming more and more difficult to find, I'd decided to try my hand at a homemade recipe. The basis for this particular recipe is rather sound, but I, too, found them very bland. I reduced the amount of liquid for the mixture ever so slightly and roll the dumplings in my hand (approx. 1.5" - 2" round each). I've found that adding approximately a tbs. (or so; I do it by sight) each of finely-diced fresh parsley, dill and scallions, as well as adding onion or chicken bullion cubes and another tbs. or so of finely-diced scallions to the water (1 cube per cup of water) does wonders! Tried it for the potato dumplings I'd made this past St. Nicholas Day (with a Sauerbraten recipe I'd found on allrecipes.com, which always comes out great), and the dumplings came out perfect! You can also keep the dumplings in the broth and serve as a soup.

 
Jun 16, 2003

Sure beats having to peel all those potatoes. This recipe is quick, easy, and tastes great!

 
Jun 16, 2003

My two year old granddaughter loves this recipe, Thanks.

 
Jan 09, 2007

This recipe turned out great. It was super easy and takes almost as good as Grandma's.

 
Oct 15, 2011

I was looking for something that didn't require actual potatoes because I didn't have any. For the simplicity I didn't expect much, but these are excellent. I actually made them with only 1 egg (didn't read the recipe well) and they turned out just fine. Like other reviewers I had a problem kneading them. I used my dough hook and just kept adding flour but they were still sticky even after adding almost 3/4 C more flour. I pretty much took a spoon and dumped 6 blobs into chicken broth to cook. They weren't pretty, but they taste great. Next time I will make them smaller since I thought they were too big. I agree that on their own they are bland, but I've never eaten dumplings without buttter and salt or gravy of some sort. We will definately have these again. Thank you for sharing.

 

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Nutrition

  • Calories
  • 108 kcal
  • 5%
  • Carbohydrates
  • 18.1 g
  • 6%
  • Cholesterol
  • 70 mg
  • 24%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 419 mg
  • 17%

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

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