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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large pot of water to boiling.

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  • 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

397.9 calories; 10.7 g protein; 88.3 g carbohydrates; 0 mg cholesterol; 604.1 mg sodium. Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2004
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 the second time and squeezed the grated potato's as dry as I could get them. I remembered my Oma wringing the grated potato's. First time was good second try was excellent. I so think the grate needs to be super fine. Thank you. Read More
(78)

Most helpful critical review

Rating: 3 stars
02/24/2003
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 but they need more spice like parsley. Not unedible but need some work. I'll try them again. Read More
(7)
51 Ratings
  • 5 star values: 35
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/16/2004
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 the second time and squeezed the grated potato's as dry as I could get them. I remembered my Oma wringing the grated potato's. First time was good second try was excellent. I so think the grate needs to be super fine. Thank you. Read More
(78)
Rating: 5 stars
03/16/2004
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 the second time and squeezed the grated potato's as dry as I could get them. I remembered my Oma wringing the grated potato's. First time was good second try was excellent. I so think the grate needs to be super fine. Thank you. Read More
(78)
Rating: 5 stars
09/30/2007
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 flour until it won't hold any more. We usually boil a ham shank for an hour or two, then drop the dumplings in with it. The next morning, we slice up the leftover ham and potatoes and fry them in butter. Mmmmm. The most interesting part to me was my Grandma telling me how when they lived on a farm, this was what they lived on at the tail end of winter. Only the toughest, saltiest cuts of pork were left, and some half-rotten potatoes, but it was enough to stretch just a little store bought flour into a family meal. Read More
(63)
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Rating: 5 stars
01/07/2007
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 measurements, my grandma just told me, "some potatoes, some flour", so I was happy to come across this recipe. It's exactly the way my mom made them. Thanks!!!! Read More
(44)
Rating: 5 stars
08/03/2005
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 tailor, meaning that someone who sits to work all day cannot eat like this. He, being a blacksmith could. One of my cousins called these "Sinkers", because they sink in your stomach. So many people that I have talked to about eating potato dumplings say that they would have contests in their families when they were young to see who could eat the most. They are the most asked for dinner for birthdays in my family. Read More
(34)
Rating: 5 stars
01/20/2003
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 remembered about the dumplings Oma made were that they involved RAW potatoes. THANK YOU, MAUREEN! Read More
(26)
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Rating: 5 stars
07/06/2004
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 Velveta cheese and baked in a medium oven til the cheese is melted...I remember Mom cooking them that way Read More
(16)
Rating: 4 stars
02/05/2006
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 the dish she prepared but she would make these potato dumplings then fry them with cottage cheese. It never sounded (or looked) very appetizing but it was oh so good tasting! Extremely fattening and off my diet plan this is a birthday/special occasion treat. Thanks for the memories! Read More
(15)
Rating: 5 stars
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 Babi prepared her dish called 'Haluski'. We'd fry up some bacon and mushrooms and sprinkle it all over the dumplings letting some grated mozzarella cheese melt overtop. Delish! Read More
(7)
Rating: 3 stars
02/24/2003
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 but they need more spice like parsley. Not unedible but need some work. I'll try them again. Read More
(7)