Potato Dumplings

Potato Dumplings

22

"My grandma made these. 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. Originally submitted to ThanksgivingRecipe.com."
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Ingredients

servings 220 cals
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Original recipe yields 11 servings

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Nutrition

  • 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.

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Directions

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  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.

Reviews

22
  1. 23 Ratings

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Most helpful positive review

DELICIOUS DUMPLINGS! I ADDED SOME PARSELY FOR COLOR. I DON'T OWN A POTATO RICER SO I USED A FINE GRATER AND IT WORKED WELL. TIP-DIP HANDS IN BOWL OF COLD WATER WHILE SHAPING THE DUMPLINGS AND ...

Most helpful critical review

This recipe (as written) is DELICIOUS. Except I have to admit, I am a DUMPLING ADDICT. Therefore, I am continuously "on the hunt" for a perfect dumpling. To this end, I'd suggest adding more spi...

DELICIOUS DUMPLINGS! I ADDED SOME PARSELY FOR COLOR. I DON'T OWN A POTATO RICER SO I USED A FINE GRATER AND IT WORKED WELL. TIP-DIP HANDS IN BOWL OF COLD WATER WHILE SHAPING THE DUMPLINGS AND ...

This recipe (as written) is DELICIOUS. Except I have to admit, I am a DUMPLING ADDICT. Therefore, I am continuously "on the hunt" for a perfect dumpling. To this end, I'd suggest adding more spi...

I learned this recipe from my Dad, who called it "glasen" and served it as a side dish with saurbraten and red cabbage. Those who thought this was bland should recognize it's value as a side di...

These are great tasting. I have been eating this exact recipe since I can remember.I add a piece of salt pork,and a piece of onion in the center of each dumpling before I cook them.. This will a...

We have this recipe in our family as well, only without the croutons. We use ham drippings mixed with melted butter for the gravy. The salty-ness with the mild flavor of the dumplings is wonde...

This recipe brings back many memories! My grandmother used to make these and in the water which she boiled them in, she used a salty and spicy hungarian sausage from a local meat market along w...

The best i have had in a while.

Good, but needed some extra flavor.In the future I will add extra seasonings.

Didn't turn out great...