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Potato Dumplings II

Reviewed: Feb. 5, 2013
I loved the use of potato flakes! As a college student, this recipe was pretty cheap and helped me change up my menu options. Like a few others, I had a difficult time making the dumplings because the batter was so sticky. To help, I rubbed a little bit of olive oil into my hands as I rolled them, then tossed the dumpling into some flour and rolled them some more. I did this for every dumpling. (I doubled the recipe and ended up making around 30). This really helped and allowed the actual creation of the dumplings go faster. To give them a boost in flavor, after boiling them, I cooked them in a tomato paste with vinegar, salt, pepper, onion powder, garlic powder, sliced peppers and cilantro. I let them simmer in the sauce and after about 10-15 min. the dumplings were beautifully seasoned and delicious!
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