Potato Dumplings I

2.7
(3)

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.

Servings:
11
Yield:
10 to 12 - servings

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

  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.

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

  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.

  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.

Nutrition Facts (per serving)

220 Calories
5g Fat
35g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 11
Calories 220
% Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 12%
Cholesterol 107mg 36%
Sodium 315mg 14%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 8g
Vitamin C 9mg 43%
Calcium 32mg 2%
Iron 2mg 11%
Potassium 329mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.