GRANDMA'S POTATO DUMPLINGS
My grandma made these. I have carried on the tradition. I always make more than we need--my family loves them sliced and fried with Thanksgiving leftovers. Serve with gravy. Originally submitted to ThanksgivingRecipe.com.
Provided by Marcia Kammann
Categories Side Dish Potato Side Dish Recipes
Time P1DT40m
Yield 10
Number Of Ingredients 6
Steps:
- 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.
- Brown 2 to 3 pieces of bread in butter for croutons. Cut into small pieces, and let cool.
- 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.
- 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 : Calories 236.4 calories, Carbohydrate 37.2 g, Cholesterol 117.7 mg, Fat 5.8 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 2.5 g, Sodium 347.3 mg, Sugar 1.3 g
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