A must to go with Polish sausage and sauerkraut! I didn't want to dig for my paper copy of the recipe, so I thought I'd search for it and I was shocked it wasn't on here.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix potatoes, flour, cereal, eggs, egg yolks, and salt together in a bowl using your hands until the mixture comes together into a workable dough. Roll dough into 4- to 5-inch long logs with the diameter of a quarter.

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  • Bring a large pot of water to a boil, add the dough logs, and cook until the dumplings float, about 15 minutes.

Nutrition Facts

310 calories; protein 9.7g; carbohydrates 59g; fat 3.4g; cholesterol 99.8mg; sodium 725.3mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/25/2014
This is very similar to my great- great grandmothers recipe. We boil red potatoes with the skin on. Let cool and peel. Then we shred them. Also, Instead of rolling the mixture into logs, we roll them into 2" balls. When then potato dumplings come out of the boiling water, we cover them with sautéed onions and a little melted butter. This is a must at our holidays meals! Read More
(7)

Most helpful critical review

Rating: 3 stars
01/06/2018
I've made potato dumplings before but never with farina in them. I did cut the recipe down since there is just 2 of us. What I noticed was that the dough was super sticky and not being familiar with this type of dumpling I wasn't sure it was supposed to be that way so I added more flour... a lot more flour. Now I don't know if it made a difference that I only had the quick cook farina. The dumplings were good... but a little soft and they needed more salt. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/25/2014
This is very similar to my great- great grandmothers recipe. We boil red potatoes with the skin on. Let cool and peel. Then we shred them. Also, Instead of rolling the mixture into logs, we roll them into 2" balls. When then potato dumplings come out of the boiling water, we cover them with sautéed onions and a little melted butter. This is a must at our holidays meals! Read More
(7)
Rating: 3 stars
01/06/2018
I've made potato dumplings before but never with farina in them. I did cut the recipe down since there is just 2 of us. What I noticed was that the dough was super sticky and not being familiar with this type of dumpling I wasn't sure it was supposed to be that way so I added more flour... a lot more flour. Now I don't know if it made a difference that I only had the quick cook farina. The dumplings were good... but a little soft and they needed more salt. Read More
Rating: 5 stars
11/23/2017
These are the bomb!!!! Just like my Czech Grandmother made! Thank you thank you!!! Read More
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