Ingredients
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7
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2
-
1
-
1
-
3
-
1
-
-
-
-
-
-
-
-
-
Directions
Potato Dumplings,My Dad always made this family recipe when I was growing up. I’m sure he’ll be proud to see I like it enough to share! These are the REAL thing!…….original German potato dumplings!,Precook not presale,Can you presale the dumplings and cook them later?
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Steps
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1
Done
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Peel 10-12 Medium Potatoes (about 7 Cups). |
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2
Done
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in a Large Bowl, Shred Potatoes. I Have a 7 Cup Food Processor and It Makes the Job Really Quick. Otherwise, a Hand Grater Is All You Need. |
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3
Done
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in a Separate Small Bowl -- Mix the Eggs and Salt and Pepper. |
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4
Done
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Pour the Egg Mixture Over the Shredded Potatoes and Using Your Hands, Mix Well. |
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5
Done
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Gradually Add in the Flour, Again Using Your Hands. This Is Very Heavy and Gooey and Is Usually Too Much Work For Your Mixer or It's Blades. |
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6
Done
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Fill a Large Pot 3/4 Full With Water and Bring to a Boil. |
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7
Done
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Using a Generous Amount of Flour on Your Hands, Scoop a Handful of the Potato Mixture Into Your Hands and Form Into a Ball. Place Each Dumpling on a Cookie Sheet For an Easy Transfer to the Boiling Water. (recipe Makes 10-12 Baseball Sized Dumplings.). |
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8
Done
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Once Water Reaches a Rolling Boil, Gently Add Each Dumpling and Continue to Boil Until the Dumplings Float. |
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9
Done
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Remove the Dumplings from the Water Using a Slotted Spoon or Strainer Spoon and Place in Serving Dish. Best Served Hot With Gravy or Sauerkraut. |
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10
Done
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Dumplings Also Make One of the Best Leftover Breakfast Items Ever! Chop Into Bite Sized Pieces and Saute With Butter and Garlic Salt to Put a Crowd Pleasing Twist on Traditional Hashbrowns! |
