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My review
Grated Potato Dumplings
Maureen
"This is an old family recipe that I have never found in any book. They're great served with meat gravy or cooked sliced onions in melted butter."
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Ingredients
55 m servings 398 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Heat a large pot of water to boiling.
- Peel potatoes, and keep submerged in cold water to prevent browning. Grate potatoes, by hand or with a food processor, into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, Stir in more flour.
- Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely. Gently stir with wooden spoon so dumplings don't stick together. Reduce heat to slow boil. Boil for 40 minutes.
- Drain in colander. Rinse with hot water. Serve with gravy or melted butter.
Nutrition Facts
Per Serving: 398 calories; 0.6 g fat; 88.3 g carbohydrates; 10.7 g protein; 0 mg cholesterol; 604 mg sodium. Full nutrition
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Reviews
Read all reviews 4145 Ratings
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Most helpful positive review
3/16/2004
This is a recipe that my Oma made also. I tried it once and they did tend to fall apart, from the look of the dumplings I figured out the grate was too large. So I ajusted to the finest grate th...
Most helpful critical review
2/23/2003
Maybe my potatoes were bigger, or something, but these looked great going into the water. However fell apart and were VERY soft coming out. More flour? add an egg? Hubby and kids liked them ,...
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3/16/2004
This is a recipe that my Oma made also. I tried it once and they did tend to fall apart, from the look of the dumplings I figured out the grate was too large. So I ajusted to the finest grate th...
9/30/2007
This is nearly identical to our old family favorite. We always put in a bit of egg to hold it together. The size of the grate shouldn't matter, but you have to get ALL the water out and add flou...
1/7/2007
This is the recipe my mom and her mom always used. It's tradition in our family to fry the dumpling with cut up wieners and saurkraut. (so yummy)After my mom passed away, I didn't have the exact...
8/3/2005
This is the potato dumpling that I grew up eating. It seemed to me that my family was the only Czech/German family that used this recipe. My gr grandfather said that this dumpling killed the t...
1/18/2003
This is the definitive, quintessential potato dumpling recipe I've been trying to find for YEARS! All other recipes I've found in cookbooks involve COOKED potatoes, and the one thing I remember...
7/6/2004
That's he secret....super fine grate and wring as dry as possible...I put the mix into cheesecloth and wrung dry that way.....these dumplings are also excellent layered in a casserole with cubed...
2/5/2006
This is the long lost recipe my gram used for many years, except she always added an egg. Her family moved from Hungary to Germany, then to the United States. We never really had a name for th...
11/14/2011
I grated then pulverized the little taters in the food processor. Then I squeezed out as much water as I could before adding instant-blending flour to form somewhat of a dough. This is how our B...