Reviewed: Dec. 6, 2012

This recipe has been in my family for years as well. We would fry bacon until it was very crisp and could be crumbled for adding tot he cooked demplings along with shredded cheddar cheese. We would use some of the hot bacon grease to mix the cheese and bacon bits in the dumplings. Very fattening but FABULOUS!! Our dough recipe called for an egg and to get the dumplings right you need to get the right texture to the dough before boiling. Its also important to drain the water off the grated potatoes. We would use the same size of grating that we used for potatoe pancakes.

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Reviewer:

TheGazz

Reviewed: Sep. 27, 2012

This has been a tradition in our family for years. I was taught how to make them and do not use a recipe. I never squeeze or drain the excess water. Just add salt and water until it is a dough like consistency. We used cubed ham, formed the dough around it and sealed them up prior to boiling. We would cut them up, slather with butter and serve sauerkraut on the side. We love them!!

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Reviewer:

Small Town Diva

Cooking Level: Intermediate

Living In: Pine City, Minnesota, USA

Reviewed: Feb. 15, 2012

These turned out great. I used 8 small potatoes and 1 3/4 C of flour and 1 1/2 tsp of salt. Will make again.

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Reviewer:

LT0052

Reviewed: Feb. 7, 2012

Yummy, just like my grandma made. She would strain the grated potatoes and at the bottom of the liquid is a layer of starch that you can put back into the potatoes to make them hold together better. She would then fry the dumplings in bacon, onions and lots of marjoram. The best ever.

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Reviewer:

Marsy

Reviewed: Dec. 10, 2011

Definitely add an egg. Also we always tossed them with crisp fried bacon and a little bacon grease. Healthy? No, but incredibly delish!

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Reviewer:

Linda

Reviewed: Nov. 14, 2011

I grated then pulverized the little taters in the food processor. Then I squeezed out as much water as I could before adding instant-blending flour to form somewhat of a dough. This is how our Babi prepared her dish called 'Haluski'. We'd fry up some bacon and mushrooms and sprinkle it all over the dumplings, letting some grated mozzarella cheese melt overtop. Delish!

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Reviewer:

Nina

Cooking Level: Intermediate

Reviewed: Sep. 19, 2011

i do not get it do we have to just make the dumplings float on boiling water and eat raw??..please somebody tell!!

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Reviewer:

asmie poudel

Reviewed: Aug. 8, 2011

Good

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Reviewer:

Karla Sonnenberg

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Farmington, Minnesota, USA

Reviewed: Jan. 7, 2011

Our family's tradition for over 60 years

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Reviewer:

ggerry

Cooking Level: Expert

Living In: Bloomington, Minnesota, USA

Reviewed: Oct. 2, 2010

our family has used this basic recipes for generations, except we make them into larger balls and boil them for one hour. they are also great ssliced and fried the next day or chucked into pieces and pour cream over and cook till thick.

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