Recipe courtesy of City Tavern
Show: Cooking Live
Save Recipe Print
45 min
25 min
20 min
24 dumplings; 8 servings



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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Apple Dumplings

Recipe courtesy of Ree Drummond

Vegetarian Steamed Dumplings

Recipe courtesy of Alton Brown

Chicken and Dumplings

Recipe courtesy of Ree Drummond

Chicken and Dumplings

Recipe courtesy of Rachael Ray

The Baked Potato

Recipe courtesy of Alton Brown

Potato Salad

Recipe courtesy of Ina Garten

Potato Casserole

Recipe courtesy of Trisha Yearwood

Potato Latkes

Recipe courtesy of Michele Urvater

Browse Reviews By Keyword

          Latest Stories