Potato Dumplings I Recipe

Ingredients
<br>- 6 cups baked potatoes -- peeled, cooled and riced
<br>- 6 eggs
<br>- 1 teaspoon salt
<br>- 2 cups all-purpose flour
<br>- 3 slices bread
<br>- 2 tablespoons butter
<br><p></p>Directions
<br>step 1: The day before, boil potatoes with the skins on until tender.  Cook enough to make at least 6 cups cold riced potatoes.  Peel the potatoes, and rice them.  Refrigerate them until needed.
<br>step 2: Brown 2 to 3 pieces of bread in butter or margarine for croutons.  Cut into small pieces, and let cool.
<br>step 3: Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour.   Add croutons, and mix together.  The mixture should stick together.  Too much flour will make them heavy.
<br>step 4: Form into balls about the size of tennis balls.  Drop into boiling water in a large pot.  Cover and cook for 10 minutes.  Serve immediately.
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Ingredients
- 6 cups baked potatoes -- peeled, cooled and riced
- 6 eggs
- 1 teaspoon salt
- 2 cups all-purpose flour
- 3 slices bread
- 2 tablespoons butter

Directions
step 1: The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.
step 2: Brown 2 to 3 pieces of bread in butter or margarine for croutons. Cut into small pieces, and let cool.
step 3: Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy.
step 4: Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately.

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