Grated Potato Dumplings

Grated Potato Dumplings

39

"This is an old family recipe that I have never found in any book. They're great served with meat gravy or cooked sliced onions in melted butter."
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Ingredients

55 m servings 398 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 88.3g
  • 28%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 604 mg
  • 24%

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.

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Directions

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  1. Heat a large pot of water to boiling.
  2. Peel potatoes, and keep submerged in cold water to prevent browning. Grate potatoes, by hand or with a food processor, into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, Stir in more flour.
  3. Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely. Gently stir with wooden spoon so dumplings don't stick together. Reduce heat to slow boil. Boil for 40 minutes.
  4. Drain in colander. Rinse with hot water. Serve with gravy or melted butter.

Reviews

39
  1. 42 Ratings

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Most helpful positive review

This is a recipe that my Oma made also. I tried it once and they did tend to fall apart, from the look of the dumplings I figured out the grate was too large. So I ajusted to the finest grate th...

Most helpful critical review

Maybe my potatoes were bigger, or something, but these looked great going into the water. However fell apart and were VERY soft coming out. More flour? add an egg? Hubby and kids liked them ,...

This is a recipe that my Oma made also. I tried it once and they did tend to fall apart, from the look of the dumplings I figured out the grate was too large. So I ajusted to the finest grate th...

This is nearly identical to our old family favorite. We always put in a bit of egg to hold it together. The size of the grate shouldn't matter, but you have to get ALL the water out and add flou...

This is the recipe my mom and her mom always used. It's tradition in our family to fry the dumpling with cut up wieners and saurkraut. (so yummy)After my mom passed away, I didn't have the exact...

This is the potato dumpling that I grew up eating. It seemed to me that my family was the only Czech/German family that used this recipe. My gr grandfather said that this dumpling killed the t...

This is the definitive, quintessential potato dumpling recipe I've been trying to find for YEARS! All other recipes I've found in cookbooks involve COOKED potatoes, and the one thing I remember...

That's he secret....super fine grate and wring as dry as possible...I put the mix into cheesecloth and wrung dry that way.....these dumplings are also excellent layered in a casserole with cubed...

This is the long lost recipe my gram used for many years, except she always added an egg. Her family moved from Hungary to Germany, then to the United States. We never really had a name for th...

Maybe my potatoes were bigger, or something, but these looked great going into the water. However fell apart and were VERY soft coming out. More flour? add an egg? Hubby and kids liked them ,...

Good, I strongly suggest using red potatoes. Red potatoes have more favor and less water.