Potato Dumpling Casserole Recipes

BEEF BAKE WITH GARLIC-POTATO DUMPLINGS

Steps:

• Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in mixed vegetables, soup, pepper and 1/2 cup milk. Heat to boiling. Pour into baking dish.
• In medium bowl, stir Bisquick mix and dry mashed potatoes. In small microwavable bowl, microwave 2 cups milk on High 2 minutes. Stir hot milk into Bisquick mixture with fork until soft dough forms; let stand 2 minutes. Drop dough by 15 spoonfuls onto hot beef mixture.
• Bake 25 to 30 minutes or until dumplings are cooked and lightly browned.

GERMAN POTATO DUMPLINGS

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl., Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls., In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean., Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.

POTATO DUMPLINGS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
• Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.

BEEF AND POTATO DUMPLING CASSEROLE

Steps:

• Heat oven to 400°F. In 12-inch skillet, cook beef, onion, mushrooms and salt over medium heat, stirring occasionally, until beef is brown.
• While beef is cooking, in 2-quart saucepan, heat water and butter to boiling; remove from heat. Stir in dry potatoes and sour cream. Let stand 1 minute, then stir vigorously until smooth. Stir in 2/3 cup Bisquick mix, the chives and egg.
• Drain beef mixture. Stir 3 tablespoons Bisquick mix into soup. Stir soup mixture, broccoli and ketchup into beef mixture. Heat to boiling. Boil uncovered 1 minute. Pour into ungreased 3-quart casserole. Scoop potato dumpling mixture around edge of casserole.
• Bake uncovered 25 to 30 minutes or until dumplings are light golden brown.

POTATO DUMPLING CASSEROLE

Steps:

• Combine all dumpling ingredients; spoon into a large pastry bag, half at a time, fitted with large plain tube (opening should be about 1/2 in. diameter). Bring 5 qts. of salted water to a boil in a large stock pot, then adjust heat so water bubbles very gently. , Squeeze out dumplings over simmering water, cutting with scissors at 1-in. intervals and letting drop into water. Simmer, uncovered, until dumplings float, then simmer 1 minute more. Remove with a slotted spoon; drain and keep warm in a 2-qt. baking dish. , For the sauce, saute onion in butter until tender. Blend in flour. Add cream and broth all at once. Cook, stirring constantly, until thickened and bubbly. , Remove from the heat; stir in 1/4 cup Swiss cheese and 1/4 cup Parmesan cheese. Pour over dumplings; sprinkle with remaining cheese. , Bake at 350° for 45 minutes or until hot and bubbly and golden brown on top. Sprinkle with parsley if desired.

POLISH MASHED POTATO DUMPLINGS (KOPYTKA)

Steps:

• Gather the ingredients.
• Place mashed or ground potatoes in a large bowl. Add egg, salt, and as much flour as necessary to form a smooth, cohesive dough. But don't overwork the dough because it will toughen.
• Put a large saucepan of salted water on to boil.
• On a lightly floured surface and with lightly floured hands, roll pieces of dough into 1/2-inch-thick cylinders. Cut at an angle into 1- to 1 1/2-inch pieces. Repeat with the remainder of the dough.
• Drop dumplings into the boiling water (in batches, if necessary, so as not to overcrowd) and return to a boil.
• Reduce heat and simmer 1 to 5 minutes (remove one with a slotted spoon to test for doneness).
• Using a slotted spoon, transfer cooked dumplings to a colander and drain.
• If serving with polonaise topping, melt the butter in a small skillet. Add the breadcrumbs and fry for about 3 minutes or until golden brown.
• Transfer drained dumplings to a serving dish and sprinkle the buttered breadcrumbs on top. Serve and enjoy.

EASY POTATO DUMPLINGS

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.

SAUSAGE CASSEROLE

Steps:

• Place the sausages in a large non-stick casserole pan on a medium-high heat with 1 tablespoon of olive oil and brown for 10 minutes, turning regularly, then remove to a plate, leaving the pan on the heat. Meanwhile, peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender, then drain and leave to steam dry. Mash well with half the mustard, then season to perfection. Trim, wash and chop the carrots and leeks into 2cm chunks. Stir into the fat in the pan and cook for 15 minutes, or until softened, stirring regularly, and adding a splash of water, if needed. Stir the HP sauce and remaining mustard into the veg, then pour in the beans, juice and all. Add the tomatoes, breaking them up with the spoon, then stir in 1 tin's worth of water. Bring to the boil and cook for another 10 minutes, then season to perfection.
• Preheat the grill to high. Score the sausages at ½cm intervals and sit them cut side up in the stew. As soon as the mash is cool enough to handle, divide it into four compact balls, push them into the stew and brush with 2 tablespoons of oil. Grill on the top shelf of the oven for 15 minutes, or until golden and bubbling.

POTATO DUMPLING CASSEROLE

Steps:

• In a medium bowl, mix together the mashed potatoes, 1 cup flour, eggs, salt and pepper until well blended. Spoon into a clean plastic bag.
• Bring 5 quarts of water to a boil in a large pot. Adjust heat so that water boils very gently. Cut a small opening in the corner of the baggie, and squeeze out dumplings into the water, cutting with scissors at 1 inch intervals. Let the dumplings simmer uncovered until they float to the top. Remove with a slotted spoon, and place in a 2 quart baking dish. Keep warm.
• Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Saute onion in butter until tender. Blend in 2 tablespoons flour until smooth. Pour in cream and broth, and cook, stirring constantly until thickened. Remove from heat and stir in half of the Parmesan cheese and half of the Jarlsberg until smooth. Pour over the dumplings in the dish. Sprinkle remaining cheeses over the top.
• Bake uncovered for 45 minutes in the preheated oven, until the top is golden brown and sauce is bubbly.

BEEF CASSEROLE AND DUMPLINGS

Steps:

• Heat 2 tbspoons of oil in a large pan.
• Add potatoes, carrots, onion, leek and celery and heat gently without browning for 5-10 miNs
• Add mushrooms, stir for 2 mins then add to casserole pot or crock pot.
• Heat the remaing 2 tb spoons of oil and brown the beef - in batches if necessary.
• Add the flour and mix
• Add the beef stock, tomatoes, red wine and Worcester sauce.
• Season with salt and pepper, bring to the boil, reduce heat and add to pot.
• Add bouquet garni and whole garlic bulb to pot. Stir well.
• Oven - 160c for 2.5 - 3 hours
• Slow cooker - high for 4-5 hours or low for 8-10hrs (depending on your slow cooker!)
• When cooked remove bouquet garni and garlic bulb.
• For the dumpling -
• Turn oven up to oven to 190degrees C or gas 5
• Put your flour into a mixing bowl
• Using a coarse grater, grate very cold butter into the flour
• Add herbs and a pinch of salt and pepper
• Using your fingers, gently rub the butter into the flour until it resembles breadcrumbs
• Add a some cold water to help bind it
• Divide the dough into 12 balls. The dumplings will suck up quite a bit of moisture so if your stew looks dry - add a cup of boiling water and give it a good stir.
• brush dumplings with beaten egg to glaze
• Place the dumplings on top of your fully cooked stew.
• Cook in the oven for 30 minutes until golden brown.