Recipe By Maureen
Rating
Published Jun 8th
Prep 15m Cook 40m Additional - Ready In 55m
Servings 4 servings Calories 397.9

This is an old family recipe that I have never found in any book. They’re great served with meat gravy or cooked sliced onions in melted butter.

Recipe Ingredients

  • 4 large potatoes
  • 1 cup all-purpose flour
  • 1 teaspoon salt

Cooking Directions

  1. 1 Heat a large pot of water to boiling.
  2. 2 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.
  3. 3 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.
  4. 4 Drain in colander. Rinse with hot water. Serve with gravy or melted butter.

Nutrition Facts

  • Calories 397.9
  • Carbohydrate 88.3 g
  • Fat 0.6 g
  • Fiber 9 g
  • Protein 10.7 g
  • Saturated Fat 0.1 g
  • Sodium 604.1 mg
  • Sugar 3 g

Reviews

  1. I grated then pulverized the little taters in the food processor. Then I squeezed out as much water as I could before adding instant-blending flour to form somewhat of a dough. This is how our Babi prepared her dish called 'Haluski'. We'd fry up some bacon and mushrooms and sprinkle it all over the dumplings - Read more ...
  2. This is nearly identical to our old family favorite. We always put in a bit of egg to hold it together. The size of the grate shouldn't matter, but you have to get ALL the water out and add flour until it won't hold any more. We usually boil a ham shank for an hour - Read more ...
  3. This is the recipe my mom and her mom always used. It's tradition in our family to fry the dumpling with cut up wieners and saurkraut. (so yummy)After my mom passed away, I didn't have the exact measurements, my grandma just told me, "some potatoes, some flour", so I was happy to come across this - Read more ...
  4. This is the long lost recipe my gram used for many years except she always added an egg. Her family moved from Hungary to Germany then to the United States. We never really had a name for the dish she prepared but she would make these potato dumplings then fry them with cottage cheese. It - Read more ...
  5. This is the potato dumpling that I grew up eating. It seemed to me that my family was the only Czech/German family that used this recipe. My gr grandfather said that this dumpling killed the tailor, meaning that someone who sits to work all day cannot eat like this. He, being a blacksmith could. One - Read more ...
  6. That's he secret....super fine grate and wring as dry as possible...I put the mix into cheesecloth and wrung dry that way.....these dumplings are also excellent layered in a casserole with cubed Velveta cheese and baked in a medium oven til the cheese is melted...I remember Mom cooking them that way
  7. This is a recipe that my Oma made also. I tried it once and they did tend to fall apart, from the look of the dumplings I figured out the grate was too large. So I ajusted to the finest grate the second time and squeezed the grated potato's as dry as I could get - Read more ...
  8. Maybe my potatoes were bigger or something but these looked great going into the water. However fell apart and were VERY soft coming out. More flour? add an egg? Hubby and kids liked them but they need more spice like parsley. Not unedible but need some work. I'll try them again.
  9. This is the definitive, quintessential potato dumpling recipe I've been trying to find for YEARS! All other recipes I've found in cookbooks involve COOKED potatoes, and the one thing I remembered about the dumplings Oma made were that they involved RAW potatoes. THANK YOU, MAUREEN!

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