POTATOES DUMPLINGS RECIPES

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

Number Of Ingredients 4

Ingredients

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.

SWEET POTATO DUMPLINGS | JUST A PINCH RECIPES

Sweet Potato Dumplings | Just A Pinch Recipes image

If you love candied sweet potatoes, you need to try this simple recipe. Callie suggests serving these as an appetizer, but they are a delicious dessert too. Sweet potato patties can be found in the frozen food aisle at grocery stores. Turning them into nuggets is a great way to use them. The crescent roll dough holds in the sweet potato and creates the dumpling. While cooking, it is swimming in a buttery and sweet syrup. Dusted with cinnamon it's the perfect complement of flavors.

Provided by Callie Hill @calliem

Categories Other Side Dishes

Prep Time 15 minutes

Cook Time 35 minutes

Number Of Ingredients 8

Ingredients

2 can(s) crescent rolls
1 package(s) sweet potato patties (cut in half)
2 cup(s) sugar
2 cup(s) water
1 1/2 stick(s) butter
1 tablespoon(s) vanilla extract
1 tablespoon(s) corn starch
1 1/2 - 2 tablespoon(s) cinnamon for sprinkling on top

Steps:

Preheat oven to 350° F.
Cut each patty in half.
Open and unroll the crescent rolls. Separate the triangles. Place each sweet potato patty on the wide end of each triangle.
As you roll up each sweet potato half in the crescent roll, tuck the ends in. They don't have to be perfect, they don't have to be sealed so it's okay if the sweet potatoes aren't completely covered.
After you finish rolling them up, place them in a 9x13" glass baking dish with the pointy end of the crescent roll facing down.
In a saucepan, combine the water, sugar, and corn starch. Mix well. Add the butter. Heat over medium heat, stirring occasionally until the butter has melted and the sugar has dissolved.
Remove from heat and stir in the vanilla extract.
Pour the sugar mixture over the dumplings.
Sprinkle with cinnamon.
Bake in the preheated 350° F oven for 35 to 40 minutes.
Let sit 15-20 minutes before serving.

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