Potato Dumplings

Grandmother's Recipe

Potato Dumplings

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  • Prep Time


  • Total Time


  • Servings



  • 3

    lbs of Medium Potatoes

  • 2


  • 1

    Cup of unsifted Flour

  • ½

    Cup Packaged Dry Bread Crumbs

  • ¼

    tsp Nutmeg

  • ¼

    Cup of Chopped Freash Parsley

  • tsp of Salt

  • Pepper to taste


Cook unpeeled Potatoes just until tender, about 30 minutes. Drain and Peel. Put Potatoes through Ricer and then put on paper towel to dry. Put Potato mixture in large bowl. Lightly toss with 2 1/2 tsp salt and then Pepper. Make a "Well" into the center of mixture and add Eggs to "Well." Sift 3/4 Cup of Flour over Eggs. Add Dry Bread Crumbs, Nutmeg, and Parsley. With your hands, work mixture until it is smooth and holds together (you can form an "Egg") Shape Potato mixture into approximately 18 "Egg" sized balls. Roll the "eggs" in remaining Flour. Meanwhile, in a large pot, bring about 2 Quarts of lightly Salted Water to a boil, reduce heat. Drop each "Potato Egg" (one at a time)into the pot. Place just enough "Eggs" into Pot so Eggs fit comfortably in pot not touching each other. Boil GENTLY uncovered for about 2 minutes or until the Potato Eggs rise to the surface. With Slotted spoon, transfer Potato Dumplings to paper towels, Drain and serve with Sauerbraten. **If you have trouble with the Potato Dumplings falling apart in pot while cooking, try inserting one Crouton into the center of each Potato Dumpling BEFORE boiling it.


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