Reviewed: Oct. 21, 2011

Loved these! Very easy to make and tasted wonderful. However, I like mine a little more dense and was wondering if anyone could suggest which to increase, the potatoes or the flour?

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Reviewer:

Brenda

Reviewed: 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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Reviewer:

Nel

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Reviewed: Jun. 13, 2011

Yuck. Sticking with old-fashioned biscuit dough dumplings from here on out. These had little to no flavor, even after I boiled them in chicken stock instead of water and added garlic and herbs to "help". :P

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Reviewer:

DRCOX

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Saint Joseph, Missouri, USA

Reviewed: Oct. 6, 2010

Excellent recipe. I use caramelized onions. Milk instead of water and no eggs.

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Reviewer:

NYC

Living In: New York, New York, USA

Reviewed: Dec. 12, 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.

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Reviewer:

Johnny

Cooking Level: Intermediate

Living In: Brentwood, New York, USA

Reviewed: 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.

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2 users found this review helpful

Reviewer:

Carolina Chick

Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA

Living In: Louisville, Kentucky, USA

Reviewed: Jun. 29, 2009

This is a great base of a recipe. I tried these and first time they turned out fluffy and yet dense, strange yet delicious and very filling! After removing them from the water I put them in a pan with butter and sausage, which was yummy!

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Reviewer:

KatieGirl23

Reviewed: Oct. 26, 2008

These dumplings were not fluffy at all but I like mine doughy too. It was very difficult to get them in "dumpling form" they were so sticky and impossible to knead. They didn't fall apart while boiling though.

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Reviewer:

Eleanor

Cooking Level: Beginning

Reviewed: Jan. 9, 2007

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

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Reviewer:

HEYSUNRISE

Reviewed: Sep. 16, 2006

These were pretty good...kind of chewy and like a pasta pancake. I only made them once...so I guess they weren't a HUGE hit at our house...but they were good.

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1 user found this review helpful