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  Potatoes 6 Medium
  All purpose flour 5 Tablespoon
  Egg 1 , beaten
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  White bread slice 2 , toasted
  Mashed potato flakes 1⁄3 Cup (5.33 tbs)
  Melted butter/Margarine 1 Tablespoon (for drizzling on top) (Optional)
  Toasted bread crumbs 2 Tablespoon (for sprinkling on top) (Optional)

Cook potatoes in salted water just until tender; drain.
Refrigerate for 2 hours or overnight.
Peel and grate potatoes.
In a bowl, combine the flour, egg, salt and nutmeg.
Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary.
Slice toasted bread into 24 squares, 1/2 in. each; shape 2 tablespoons of the potato mixture around two bread squares, forming a 2-in.ball.
In a large kettle, bring salted water to a boil; add the test dumpling.
Reduce heat; cover and simmer for 15-20 minutes or until dumpling is no longer sticky in the center.
If test dumpling falls apart during cooking, add the mashed potato flakes to the batter.
Let batter sit for 5 minutes; form remaining dumplings.
Add to boiling water; return to a boil and follow the same cooking procedure.
Remove dumplings with a slotted spoon to a serving bowl.
If desired, drizzle with butter and sprinkle with crumbs.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1525 Calories from Fat 185

% Daily Value*

Total Fat 21 g31.6%

Saturated Fat 10 g50.2%

Trans Fat 0 g

Cholesterol 243.7 mg81.2%

Sodium 1558.3 mg64.9%

Total Carbohydrates 304 g101.2%

Dietary Fiber 29 g116%

Sugars 11.4 g

Protein 43 g86%

Vitamin A 12.8% Vitamin C 345.2%

Calcium 25.2% Iron 77.4%

*Based on a 2000 Calorie diet

Spicy Potato Dumplings Recipe