Best 10 Omas Potato Dumplings Recipes

POTATO DUMPLINGS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
• Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.

GRATED POTATO DUMPLINGS

Steps:

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

GERMAN POTATO DUMPLINGS (KARTOFFELKLOESSE)

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
• Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.
• Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough.
• Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.
• Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.
• Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.

OMA'S POTATO DUMPLINGS

Steps:

• Peel and dice the potatoes. Boil until fork tender. Drain. Mash well without adding any ingredients to the potatoes. Using the 4 cups of mashed potatoes, add the salt and the flour.
• Mix with your hands until 4 inch balls can be formed and stick together.
• Put into a large kettle of boiling water and boil for 30 minutes. Stir occasionally so the dumplings do not stick together or stick to the pot bottom.
• Serve with gravy.

POTATO DUMPLINGS

Steps:

• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a gentle boil.
• Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
• Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
• Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.

OMA REICH'S MAULTASCHEN - ADDICTING GERMAN STUFFED DUMPLINGS

Steps:

• Bring oil and spinach to low.
• Add onion, parsley, oatmeal, salt and pepper.
• Simmer for 10 min, and let cool in fridge.
• After spinach mixture is cool add two pounds of ground chuck or round and the 4 eggs.
• Return mixture to fridge until ready.
• Make the dough:.
• Combine water salt and eggs.
• Add 1+cup of flower until at "perfect" consistency.
• Divide into three balls, Roll out one at a time to about 1/16th inch thick.
• Place about 1inch balls onto rolled out dough and for rectangular ravioli shaped dumplings. Roll and use fork to crimp the ends. Dumpling ending at about two inches long. (feel free to be creative on the shape).
• Boil slowly for 12 minutes.
• Serve in chicken broth, or freeze for later.

PERFECT GERMAN POTATO DUMPLINGS

Steps:

• Cook unpeeled potatoes in a small amount of boiling, salted water (about 30 minutes), or until tender, but not mushy; peel potatoes while still warm (but not hot).
• Coarsely mash with a potato masher or use a potato ricer.
• In a small bowl, combine 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper; add to the potatoes, toss/mix until well blended. Stir in the eggs.
• Using floured hands, shape the potato mixture into 10 balls; insert a crouton into the center of each ball.
• Lightly dust the balls with flour (so they won't stick).
• In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
• With a spoon carefully drop dumplings into water.
• Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).
• Remove dumplings with a large slotted spoon to a platter.
• In a saucepan, heat and stir butter until browned; stir in the 1/2 cup bread crumbs, sprinkle over dumplings.

GERMAN POTATO DUMPLINGS

Steps:

• Peel raw potatoes and grate finely.
• Put potatoes in a bowl and press down on them while tipping bowl to pour off as much liquid as possible.
• Stir in salt.
• Add as much flour as needed to make a firm dough.
• Have a pot of boiling water ready and drop in portions of dough with a tablespoon.
• Boil gently, uncovered, until dumplings float.
• Serve with onions which have been sauteed in butter until they are caramelized, poured over top of dumplings; or also good with sauerkraut.
• You can also add some grated onion to the dumpling dough if you like (about a tablespoon).
• Leftovers are good sliced and fried in butter.

POTATO PLUM DUMPLINGS

Steps:

• Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance.
• In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.
• Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close.
• On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal.
• Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.
• Melt the remaining 1/2 cup of butter in a small skillet over medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.

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.