Potato Dumplings

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
24 dumplings; 8 servings

Ingredients
  • 15 slices (3-day old) white sandwich bread, crusts trimmed
  • 1 cup whole milk
  • 7 large red skinned potatoes, peeled and grated (about 2 cups)
  • 2 medium yellow onions, grated
  • 1 bunch fresh parsley, chopped (about 6 tablespoons)
  • 1 tablespoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1 pinch freshly grated nutmeg
  • 1 pinch dried marjoram
  • 3 large eggs, beaten well
  • All-purpose flour, for coating
Directions

In a large mixing bowl, soak the bread in the milk 2 to 3 minutes, until soggy. Using your hands, squeeze out and discard the milk. Place the bread in a large mixing bowl. Stir in the potatoes, onions, parsley, salt, pepper, nutmeg, and marjoram. Add the eggs to the mixture and mix well. Shape the mixture into about 24 (1 1/2-inch) round dumplings. Dip the dumplings into the flour to coat generously. Bring a large saucepan of lightly salted water to a boil over high heat. With a slotted spoon, gently add the dumplings to the water. Bring back to a boil. Reduce the heat to medium. Cover and cook about 15 minutes, until the dumplings expand and float to the surface. Serve with any kind of stew.


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    Definitely something missing here. The consistency was to thin to make into a dough type ball much less roll it in flour. Perhaps the raw potato should have had some of the liquid removed. I salvaged what I could by adding some flour to get some body to hold up to the boiling water.
    Easy and healthy. I didn't have enough bread so I substituted bread crumbs for some of the bread and served them with pork and sauerkraut on New Year's Day.
    i have never made potato dumplings before but noticed most recipes required you to cook the potatos first. should the potatos be cooked, then peeled etc. in the recipe as well? Thanks!!!
     
    p.s. just gave a good rating b/c i have to select something and i think this will be good!
    Very authentic and very delicious.
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    Recipe courtesy of Emeril Lagasse