Kartoffelknoedel - Potato Dumplings
Cooked Potato Dumplings
Norwegian Potato Dumplings
Potato Dumplings
Swedish Potato Dumpling
Potato Dumplings

> From: "Sharon Connors" >
> I wish I had asked my grandmother for her wonderful potato dumplings. I
am
> looking for recipes hoping to get something like her version. Thanks

* Exported from MasterCook *

Kartoffelknoedel - Potato Dumplings

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds potatoes -- peeled and diced
1 egg
2 ounces semolina flour
all-purpose flour -- as needed
salt -- to taste

Place potatoes in a pan, with enough water to cover, and boil until
softened. Drain and mash. Add egg, salt and enough all-purpose flour to
make
a dough.
For dough into balls, about the size of an orange, and roll in
semolina.
Bring a large pot of salted water to a boil. reduce heat to a gentle boil
and carefully add dumplings. Boil for about 10 minutes, or until dumplings
begin to "swim."


* Exported from MasterCook *

Cooked Potato Dumplings

Recipe By :Mimi Sheraton
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 pounds baking potatoes
1 1/2 cups all-purpose flour
2 eggs -- lightly beaten
1 teaspoon salt
30 croutons

Cook, peel and mash potatoes the day before you intend to make
dumplings.
Refrigerate until needed.
Before cooking, mix with 1 cup flour, beaten eggs and salt. Add more
flour, a tablespoon at a time, if necessary, until dough is smooth and can
be kneaded. Knead thoroughly on floured board until smooth. Shape
dumplings
with floured hands or two floured wooden spoons. Press a few croutons into
center of each, molding dumpling around it.
Cook test dumpling. Potato dumplings should be done in 10 minutes. They
are always served with meat and gravy dishes, never in soup.


Source:
"The German Cookbook"


* Exported from MasterCook *

Norwegian Potato Dumplings

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 large ham shank
5 cups raw potatoes -- grated
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
4 cups flour

Cover meat with water and simmer in 6 quart kettle about 2 hours.
Remove
bone and add water to kettle so dumplings will be covered. Heat. Mix
together potatoes, salt, baking powder, soda and flour. Drop into hot
broth
and cook slowly about 45 minutes. Serve hot. A little butter with each
bite
is good and adds flavor.


* Exported from MasterCook *

Potato Dumplings

Recipe By :Betty Fussell
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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6 potatoes
2 eggs
1/2 cup flour
3 teaspoons onions -- grated
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2/3 dash nutmeg
2/3 dash cinnamon
1 stick butter -- melted
1/2 cup fresh bread crumbs

Boil potatoes in their skins, drain, peel and put through a ricer or
food
mill.
Beat eggs and add flour, onion and seasonings. Beat mixture into the
potatoes using a wire whisk to make them as fluffy as possible. Roll
potato
mixture into 1 inch balls and drop into boiling, salted water. Simmer for
10
minutes and drain well.
Serve with butter drizzled over dumplings and sprinkled with the bread
crumbs.


* Exported from MasterCook *

Swedish Potato Dumpling

Recipe By :Nika Hazelton
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1/4 cup butter
2 egg yolks
1/2 cup bread crumbs
1/2 cup mashed potato -- firmly packed
1/4 teaspoon salt
1 cup ham -- diced

In a medium mixing bowl cream butter then beat in egg yolks. Add bread
crumbs, potatoes and salt and mix thoroughly. Remove mixture from bowl and
knead and shape it into a long roll. Cut off pieces the size of a walnut,
flatten and place a piece of ham in the center. Shape flattened mixture
into
a ball, enclosing the
ham.
In a large saucepan bring either 1 quart chicken, beef or vegetable
stock
or water to a boil. Reduce heat to a simmer and add dumplings. Simmer,
uncovered, 10 minutes. Cover and simmer 5 minutes longer.



* Exported from MasterCook *

Potato Dumplings

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine
2 slices white bread -- crusts removed,
cubed
1 cup flour
1 1/2 teaspoons salt
3 1/2 cups potatoes -- riced
2/3 dash nutmeg
2/3 dash white pepper
2 eggs -- beaten
4 quarts water
2 teaspoons salt
2 tablespoons fine dry bread crumbs

Melt 2 tablespoons margarine in an 8 inch skillet. Cook bread cubes in
margarine over medium heat, stirring frequently, until golden brown.
Mix potatoes, flour, 1 1/2 teaspoons salt, nutmeg and white pepper.
Stir
in eggs; beat till dough holds its shape. Flour hands lightly. Shape about
2
tablespoons dough into a ball, press a hole in center with fingertip, drop
in 4 bread cubes and seal by reshaping ball. Repeat until all ingredients
are used.
Heat water and 2 teaspoons salt to boiling in a Dutch oven. Drop
dumplings in boiling water; stir once or twice. Reduce heat and simmer,
uncovered, until dumplings are done, about 12 - 15 minutes. Remove with
slotted spoon, sprinkle with bread crumbs and serve.



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