Potato Dumplings
"Serve these with a onions sauteed in butter, SO good! only russet potatoes for this you could use Yukon Gold. I sometimes add in a handful of freshly grated Parmesan cheese I'm guessing about 1/4 cup or more I don't measure. Do not slice the potatoes before boiling them they will hold in too much water"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (430.8 g)
- Calories 440
- Total Fat - 6.2 g
- Saturated Fat - 1.7 g
- Cholesterol - 159.7 mg
- Sodium - 156.3 mg
- Total Carbohydrate - 81.4 g
- Dietary Fiber - 7.3 g
- Sugars - 15.4 g
- Protein - 13.6 g
- Calcium - 114 mg
- Iron - 2.5 mg
- Vitamin C - 17 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place whole potatoes in a large pot with 2 tablespoons white vinegar; cover with water, bring to a boil, reduce heat cover and simmer for 20-25 minutes or until tender (whole potatoes will take a while to cook) drain, transfer to a bowl.
Step 2
Using a potato masher mash the potatoes. Stir in the flour, eggs, bread crumbs, salt and pepper. Shape into about 2-inch balls (if desired at this point you can refrigerate the balls until ready to cook them).
Step 3
Fill a large saucepan with water(to almost 3/4 full) bring water to a boil. Using a slotted spoon carefully add dumplings, reduce heat and simmer, uncovered for 8-10 minutes. Depending on what size pot you use you may have to cook the dumplings in batches. Remove with slotted spoon
Tips
No special items needed.
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