Potato Dumplings

Something Extra
Fall 2014

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Explore the different flavors of Fall with recipes from our latest edition of Something Extra!


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Potato Dumplings
Potato Dumplings
1 lb. small russet potatoes
2/3 cup flour
1 tsp. salt
2 egg yolks + 1 whole egg

Prep: 20 minutes  Chill: 30 minutes  Cook: 25 to 30 minutes  Serves: 6

1. Boil potatoes in a large pot until tender when pierced with a sharp knife. Drain and let cool slightly. When cool enough to handle, peel and press through a potato ricer or the medium-size holes of a box grater.*
2. Place in a medium bowl and stir in flour, salt, egg yolks and egg. Cover and refrigerate for 30 minutes.
3. Using wet hands, shape into golf ball sized balls. Drop into boiling water, leaving plenty of room for dumplings to move. When they rise to the top, remove with a slotted spoon. Serve with sauerbraten.

*If using a grater, carefully press through twice.

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