Potato Dumplings Sinkers Recipes

GRANDMA'S POTATO DUMPLINGS

Steps:

• Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry., In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir until lightly toasted, 1-2 minutes., In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls., Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, until a toothpick inserted in center of dumplings comes out clean, 8-10 minutes. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 4-6 minutes. , Serve warm dumplings with butter.

FLOUR DUMPLINGS (SINKERS/SPINNERS)

Steps:

• Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.
• (A sticky dough makes a soft pasty dumpling.).
• Knead in the bowl or on a lightly floured board until smooth.
• Break off small pieces about the size of a walnut and roll between your hands. It should be similar to a long tube with pointy ends. They're usually about 3-4 inches long.
• Immerse into salted boiling water and cook for 15-20 minutes.
• Or add to soups and stews and cook for the same period or longer.

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.

GRATED POTATO DUMPLINGS

Steps:

• Heat a large pot of water to boiling.
• Peel potatoes, and keep submerged in cold water to prevent browning. Grate potatoes, by hand or with a food processor, into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, Stir in more flour.
• Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely. Gently stir with wooden spoon so dumplings don't stick together. Reduce heat to slow boil. Boil for 40 minutes.
• Drain in colander. Rinse with hot water. Serve with gravy or melted butter.

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.

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.

"SINKER" DUMPLINGS

Steps:

• 1. Mix together eggs, flour, salt, and sour cream. Please note that this is a VERY sticky dough. I mix by hand, and yes it is messy. ( Mom's original recipe called for 1/2 pint sour cream and 1/2 cup cold water, I changed it to eliminate water and added a full pint sour cream it makes a lot richer dumpling)
• 2. drop by teaspoon into a pot of rapidly boiling water
• 3. boil rapidly for 20 minutes
• 4. strain and use in any dish you choose

BOSS LADY DEBBIE'S EASY POTATO DUMPLINGS

Steps:

• 1. To make the dumplings, add the potatoes flour, eggs, chive and spices to a large bowl.
• 2. Blend together till completely mixed.
• 3. Shape into medium size balls, according to your preference.
• 4. Fill a large pot with water or chicken broth, and bring to a full rolling boil.
• 5. Drop dumplings into boiling liquid, (dumplings will sink to bottom of pot)When fully cooked dumplings will float to the top.Only add enough dumplings to cover bottom of pot, do not over crowd pot.
• 6. Remove from pot with a slotted spoon, to a large platter, till all the dumplings are cooked.
• 7. Melt 1/2 stick of butter and 2 tablespoons of olive or canola oil to a large skillet. Add the sliced or chopped onions then add the dumplings.
• 8. Cook over medium high heat, till onions are transparent, and dumplings begin to brown, turn to prevent sticking.
• 9. When fully cooked. Remove from skillet to a platter, add additional chopped chive if desired and serve while still hot.

POTATO DUMPLINGS (SINKERS)

Steps:

• Mix all ingredients with clean hands.
• Roll dough out into a"tube" shape on a floured surface.
• Cut into 1" dumplings.
• Drop dumplings into a large soup pot filled with boiling water.
• Boil 20 minutes.