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  Added: Mar 20, 2008  •  Visited (454)  •  Print version Print this recipe (42)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Potato Dumplings
What You Need:
  • 3 quarts water
  • 1 tablespoon salt
  • 3 pounds russet potatoes, peeled and quartered
  • 3-4 eggs, beaten
  • 1 cup peeled and grated russet potatoes, squeezed dry
  • ½ cup regular farina (Regular Cream of Wheat will be fine.)
  • ½ cup all-purpose flour
  • ¼ teaspoon freshly grated nutmeg
  • Additional all-purpose flour for "dusting"

  • 4 tablespoons butter
  • 1 cup fine dry bread crumbs
  • ¼ cup chopped parsley

  • How To Cook:
    1. Heat the water and 1 teaspoon of the salt to a heavy simmer in a 5-quart Dutch oven over medium-high heat. Add the potatoes and cook until tender, 15 to 20 minutes.

    2. Drain very well and put through a potato ricer or food mill. Spread on a platter or baking sheet to dry a bit and cool.

    3. Place the riced potatoes in a mixing bowl and add the eggs, grated fresh potatoes, farina, flour, and nutmeg. Mix all very well.

    4. Roll into golf-ball-sized dumplings and roll in the additional flour. If the dumplings do not stick together well, gradually add enough of another beaten egg so that they do.

    5. Bring a large pot of water to a boil. Reduce to a heavy simmer and cook the balls for 15 to 20 minutes. They should all be floating.

    6. While they are cooking, place the butter in a small frying pan and melt it. Toast the bread crumbs in the butter. Use this for a garnish on the dumplings, along with the parsley.Serve with additional melted butter if you wish or just as they are. Try with the gravy from a good Sauerbraten.

    To Make: 12 or more dumplings, enough for 6-8 persons
    This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Egg
    Dish » Appetizers


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