Potato Dumplings I

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"My grandma made these every Thanksgiving. I have carried on the tradition. I always make more than we need. My family loves them sliced and fried with the leftovers. Serve with gravy."
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servings 220 cals
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Original recipe yields 11 servings



  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.
  2. Brown 2 to 3 pieces of bread in butter or margarine for croutons. Cut into small pieces, and let cool.
  3. Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy.
  4. Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately.


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I absolutely love these dumplings! Great if you have leftovers to fry up the next day. YUMMY!!!!!

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