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Potato-Bread Dumplings

Ingredients
  Potatoes 8 Medium
  Flour 1⁄2 Cup (8 tbs)
  Eggs 2 , slightly beaten
  Salt 1 1⁄2 Teaspoon
  Bread slice 1
  Minced onion 1 Tablespoon
  Butter 2 Tablespoon
Directions

Steam potatoes until tender; peel.
Rice potatoes; re- frigerate, uncovered, overnight.
Combine flour, eggs and salt with potatoes; mix well.
Remove crusts from bread; cut into small cubes.
Brown onion and bread cubes in'butter.
Roll 1 spoonful potato mix- ture around small amount of bread mixture.
Repeat procedure until both mixtures are used.
Drop dump- lings into boiling water in large kettle; boil for 20 minutes or until cooked through.
Drain; serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Party

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4.125
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1794 Calories from Fat 326

% Daily Value*

Total Fat 37 g56.9%

Saturated Fat 19.2 g95.9%

Trans Fat 0 g

Cholesterol 487.5 mg162.5%

Sodium 3280.4 mg136.7%

Total Carbohydrates 331 g110.3%

Dietary Fiber 32.8 g131.3%

Sugars 12 g

Protein 49 g98.9%

Vitamin A 25.3% Vitamin C 454.5%

Calcium 25.7% Iron 90.5%

*Based on a 2000 Calorie diet

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Potato-Bread Dumplings Recipe