My grandma made these every Thanksgiving. I have carried on the tradition. I always make more than we need. My family loves them sliced and fried with the leftovers. Serve with gravy.

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Recipe Summary

Servings:
11
Yield:
10 - 12 servings
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Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Brown 2 to 3 pieces of bread in butter or margarine for croutons. Cut into small pieces, and let cool.

  • 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.

  • 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.

Nutrition Facts

220 calories; protein 7.6g 15% DV; carbohydrates 35.3g 11% DV; fat 5.3g 8% DV; cholesterol 107mg 36% DV; sodium 314.7mg 13% DV. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/14/2005
I absolutely love these dumplings! Great if you have leftovers to fry up the next day. YUMMY!!!!! Read More
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