Barbaras Potato Dumplings Recipes

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OLD FASHIONED POTATO DUMPLINGS



Old Fashioned Potato Dumplings image

Make and share this Old Fashioned Potato Dumplings recipe from Food.com.

Provided by Duckie067

Categories     Potato

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 potatoes, finely minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons shortening, melted
1 teaspoon nutmeg
4 eggs, beaten
2 tablespoons all-purpose flour
2 tablespoons plain breadcrumbs

Steps:

  • Mix all ingredients together to form a soft dough.
  • Drop by tablespoon full into a slightly salted boiling water.
  • Cover and boil until light and fluffy (approximately 12 minutes).
  • Do not lift lid or they will fall and turn out doughy.

POTATO DUMPLINGS



Potato Dumplings image

My Dad always made this family recipe when I was growing up. I'm sure he'll be proud to see I like it enough to share! These are the REAL thing!.......original German potato dumplings!

Provided by M. G.

Categories     Healthy

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

7 cups peeled shredded potatoes or 10 medium potatoes, peeled and shredded
2 eggs
1 teaspoon salt
1 teaspoon pepper
3 cups flour
1 teaspoon caraway seed (optional)

Steps:

  • Peel 10-12 medium potatoes (about 7 cups).
  • In a large bowl, shred potatoes. I have a 7 cup food processor and it makes the job really quick. Otherwise, a hand grater is all you need.
  • In a separate small bowl -- mix the eggs and salt and pepper.
  • Pour the egg mixture over the shredded potatoes and using your hands, mix well.
  • Gradually add in the flour, again using your hands. This is very heavy and gooey and is usually too much work for your mixer or it's blades.
  • Fill a large pot 3/4 full with water and bring to a boil.
  • Using a generous amount of flour on your hands, scoop a handful of the potato mixture into your hands and form into a ball. Place each dumpling on a cookie sheet for an easy transfer to the boiling water. (Recipe makes 10-12 baseball sized dumplings.).
  • Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float.
  • Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut.
  • Dumplings also make one of the best leftover breakfast items ever! Chop into bite sized pieces and saute with butter and garlic salt to put a crowd pleasing twist on traditional hashbrowns!

Nutrition Facts : Calories 387.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 62, Sodium 423.1, Carbohydrate 78.6, Fiber 5.6, Sugar 1.6, Protein 12.1

STUFFED POTATO DUMPLINGS



Stuffed Potato Dumplings image

"THIS IS A sticky part of the meal to prepare, but these dumplings are so good they're worth the mess! When I was a child, I loved to watch the cooking dumplings pop to the top of the pot of boiling water. We youngsters always had two helpings...one with sauerbraten gravy and the other with warm plum jam on top!

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 15 dumplings.

Number Of Ingredients 12

CROUTONS:
1/4 cup butter
3 slices dry bread, cut into small cubes
DUMPLINGS:
4 medium potatoes, peeled and quartered
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground nutmeg
2 large eggs, lightly beaten
2 teaspoons butter
2 tablespoons dry bread crumbs

Steps:

  • For croutons, melt butter in small skillet; brown bread cubes. Set aside. , In a saucepan, boil potatoes in water to cover until tender. Cool; rice potatoes and place in a large bowl. Add the flour, baking powder, salt and nutmeg. Stir in eggs; beat until mixture holds it shape. , With lightly floured hands, shape about 2 tablespoons dough into a ball, placing a few croutons in center of each ball. Repeat with remaining dough and croutons. Refrigerate for 1 hour. , Drop dumplings into boiling salted water (2 teaspoons salt to 1 quart water). Simmer, uncovered, for 10 minutes. Drain. Melt butter in a small skillet; cook and stir the bread crumbs until lightly browned. Sprinkle over dumplings.

Nutrition Facts :

EASY POTATO DUMPLINGS



Easy Potato Dumplings image

An easy & quick way to make potato dumplings for your favorite recipe or good just baked as a casserole for a side dish.

Provided by DoryJean54

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup instant instant potato flakes
1 cup hot water
1/2 teaspoon salt
1 egg
1 cup all-purpose flour
1/4 cup melted butter
1/4 cup breadcrumbs

Steps:

  • Combine Potato Buds & hot water.
  • Add remaining ingredients in given order, mix well.
  • Form into 2-inch balls with hands, flour hands occasionally so dough doesn't stick.
  • Cook in boiling salted water until they rise to the top.
  • Remove dumplings from water with a slotted spoon & place in butter casserole dish.
  • Sprinkle with bread crumbs & keep layering melted butter, dumplings & crumbs.
  • Cover with foil & bake at 325* for 5-10 minutes.

Nutrition Facts : Calories 303, Fat 13.5, SaturatedFat 7.8, Cholesterol 83.4, Sodium 454, Carbohydrate 38.6, Fiber 2, Sugar 1, Protein 6.8

BARBARA'S POTATO DUMPLINGS



Barbara's Potato Dumplings image

Number Of Ingredients 12

CROUTONS:
1/4 cup butter or margarine
3 slices dry bread, cut into small cubes
DUMPLINGS:
4 medium potatoes, peeled and quartered
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground nutmeg
2 eggs, lightly beaten
2 teaspoons butter or margarine
2 tablespoons dry bread crumbs

Steps:

  • For croutons, melt butter in a small skillet brown bread cubes. Set aside. In a saucepan, boil potatoes in water to cover until tender. Cool rice potatoes and place in a large bowl. Add flour, baking powder, salt and nutmeg. Stir in eggs beat until mixture holds its shape. With lightly floured hands, shape about 2 tablespoons dough into a ball, placing a few croutons in center of each ball. Repeat with remaining dough and croutons. Refrigerate for 1 hour. Drop dumplings into boiling salted water (2 teaspoons salt to 1 quart water). Simmer, uncovered, for 10 minutes. Drain. Melt butter in a small skillet cook and stir the bread crumbs until lightly browned. Sprinkle over dumplings.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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