Best Old Fashioned Potato Dumplings Recipes

POTATO SOUP WITH OLD-FASHIONED DUMPLINGS

Steps:

• In a 4-quart Dutch oven, gradually stir broth into white sauce mix until smooth.
• Stir in potato, onion, ham, evaporated milk, and pepper.
• Bring to boiling, decrease heat.
• Cover and simmer for 15 minutes, stirring occasionally; taste and adjust seasoning.
• Dumplings-in a medium bowl, stir together the flour, baking powder, and salt.
• Make a well in the center of the flour mixture.
• In a small bowl, lightly beat the egg with a fork; stir in the milk and vegetable oil.
• Add egg mixture to flour mixture; stir with a fork until flour mixture is moistened.
• Using rounded teaspoonfuls, drop dumping dough onto hot soup.
• Return to boiling, decrease heat.
• Simmer, uncovered, for 10-15 minutes or until potatoes are tender and a toothpick inserted into a dumpling comes out clean.
• If desired, sprinkle with fresh snipped parsley.

OLD FASHIONED POTATO DUMPLINGS

Steps:

• Mix all ingredients together to form a soft dough.
• Drop by tablespoon full into a slightly salted boiling water.
• Cover and boil until light and fluffy (approximately 12 minutes).
• Do not lift lid or they will fall and turn out doughy.

OLD-FASHIONED POTATO DUMPLINGS

Steps:

• 1. Day before: boil potatoes with the skins on until tender. When cool, peel the potatoes and rice. Refrigerate, covered, until needed. 2. Brown bread in butter or margarine for croutons. Cut into small cubes, and let cool. 3. Lightly combine potatoes, beaten eggs, salt, and flour. Add croutons, and gently knead together. The mixture should stick together. Don't add too much more flour or it will make them heavy, like the proverbial "cannonball dumplings". 4. Form into balls about the size of tennis balls. In a 5 qt or larger pot, drop into boiling salted water, cover and cook for 10 minutes. Serve hot with roast pork, sauerkraut and homemade pork gravy. Cold leftovers can be sliced and pan fried then served with leftover gravy, pork, etc.