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Potato Dumplings

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  Potatoes 1 Pound (3-4 med)
  Egg 1
  All purpose flour 1⁄2 Cup (8 tbs)
  Nutmeg 1 Pinch
  Salt 3⁄4 Teaspoon
  Baking powder 1⁄4 Teaspoon
  Butter 2 Tablespoon, melted

Peel and cook potatoes in salted water until done.
Drain; rice into a bowl and let cool slightly.
Drop egg into potatoes, beat well and add flour, nutmeg, salt, and baking powder which have been sifted together.
Beat thoroughly.
Shape into roll about 1-inch in diameter and cut into 1-inch lengths.
Drop pieces into boiling salted water, stirring gently for a minute to keep them from sticking to bottom of pan.
Dumplings will then rise to top.
Cook uncovered 8 to 10 minutes.
Drain and pour butter over to keep dumplings from sticking together.
Serve immediately with meat stew or roast that has gravy.
These dumplings may also be cooked on top of sauer kraut in a covered pan.
Serve with the kraut.

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