MASHED POTATO DUMPLINGS RECIPE RECIPES

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POLISH DROP POTATO DUMPLINGS | JUST A PINCH RECIPES



Polish Drop Potato Dumplings | Just A Pinch Recipes image

I WAS ASKED BY ONE OF THE GALS IN GROUPS IF I WOULD POST THIS AS IT SEEMED TO HER IT WAS A LOT LIKE HER GRANDMOTHER USED TO MAKE. I don't know where I got this recipe, my Great-GrandMother was Dutch German, (German Dutch however it goes), so I belong to a German web site...it may have come from their. She was a Quaker.... She used to make these dumplings also, and passed it down...I never ended up with her written recipe. Although it a Polish recipe....the German and Polish have a lot of the same recipes just may be named a little different. She is the same Great-GrandMother that my 'Potato Candy' Recipe came from. ANYWAY...This recipe for Polish drop potato dumplings (kartoflane kluski) uses raw, grated potatoes instead of mashed potatoes as this potato dumpling recipe does. These dumplings couldn't be easier, no rolling or cutting. The slack or loose dough is dropped into the water by spoonfuls and boiled until tender. And there are no eggs in the recipe. P.S. THESE ARE NOT MY PHOTOS, THEY ARE BORROWED.

Provided by Straws Kitchen(*o *) @CinCooks

Categories     Potatoes

Number Of Ingredients 4

1 large potato (peeled and grated)
1 cup(s) flour (all-purpose)
1 cup(s) whole milk
- salt & pepper (to your taste)

Steps:

  • Bring a large saucepan of salted water to a boil. Meanwhile, in a medium bowl, mix all ingredients until a thick paste forms.
  • Dip a teaspoon in the boiling water, then dip teaspoon in the dumpling mixture, picking up half a teaspoon or so, and slide it into the gently boiling water.
  • Continue until all the dumpling dough is gone.
  • Simmer about 20 minutes or until dumplings taste done. Drain in a colander and serve as a side dish, a Lenten/vegetarian meal (OR, in soup).
  • Makes enough Drop Potato Dumplings for about 8 servings of soup (but not in our house).
  • NOTE: If you like you can roll some of the dough between 2-spoons before dropping them into the broth. Just depends on how you like the look them ...taste same either way. The pic above is just drops of loose dough; bottom pic is the rolled look.

SCHUPFNUDELN (GERMAN FRIED POTATO DUMPLINGS) | ALLRECIPES



Schupfnudeln (German Fried Potato Dumplings) | Allrecipes image

These fried potato dumplings, called Schupfnudeln in German, are irresistible. The potatoes should be cooked the day before, as then the dumplings are easier to shape. Serve as a side as you would any other potato.

Provided by nch

Categories     German Recipes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 6

2 large starchy potatoes, such as russet or Yukon Gold
2 large eggs
1 ¾ cups flour, or as needed
salt and freshly ground black pepper to taste
1 pinch ground nutmeg
2 tablespoons butter

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
  • Peel cooked potatoes and place into a large bowl. Mash with a potato masher. Add eggs and flour and mix until well combined. Season with salt, pepper, and nutmeg.
  • Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water.
  • Bring water to the boil in a large pot over high heat, then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon, put them in a colander, and drain well.
  • Heat butter in a skillet over medium heat and saute Schupfnudeln until golden brown and crisp from all sides, 5 to 10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.

Nutrition Facts : Calories 286.1 calories, CarbohydrateContent 49.5 g, CholesterolContent 72.2 mg, FatContent 6 g, FiberContent 3.7 g, ProteinContent 8.4 g, SaturatedFatContent 3.1 g, SodiumContent 58.7 mg, SugarContent 1.2 g

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POLISH DROP POTATO DUMPLINGS | JUST A PINCH RECIPES
I WAS ASKED BY ONE OF THE GALS IN GROUPS IF I WOULD POST THIS AS IT SEEMED TO HER IT WAS A LOT LIKE HER GRANDMOTHER USED TO MAKE. I don't know where I got this recipe, my Great-GrandMother was Dutch German, (German Dutch however it goes), so I belong to a German web site...it may have come from their. She was a Quaker.... She used to make these dumplings also, and passed it down...I never ended up with her written recipe. Although it a Polish recipe....the German and Polish have a lot of the same recipes just may be named a little different. She is the same Great-GrandMother that my 'Potato Candy' Recipe came from. ANYWAY...This recipe for Polish drop potato dumplings (kartoflane kluski) uses raw, grated potatoes instead of mashed potatoes as this potato dumpling recipe does. These dumplings couldn't be easier, no rolling or cutting. The slack or loose dough is dropped into the water by spoonfuls and boiled until tender. And there are no eggs in the recipe. P.S. THESE ARE NOT MY PHOTOS, THEY ARE BORROWED.
From justapinch.com
Reviews 5
Category Potatoes
Cuisine Polish
  • NOTE: If you like you can roll some of the dough between 2-spoons before dropping them into the broth. Just depends on how you like the look them ...taste same either way. The pic above is just drops of loose dough; bottom pic is the rolled look.
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