Cannon Balls 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.

CANNON BALLS (POTATO DUMPLINGS)

Steps:

• Add flour, egg, salt, and pepper to cooled mashed potatoes. Divide into 6 portions and flatten into round patties.
• If making your own croutons, in a skillet melt butter over medium heat. Add bread cubes and toss until lightly browned and crisp.
• Place several browned bread cubes or croutons in the center of each patty and bring potato up around the filling to create a ball. Lightly roll in more flour.
• Cook in a generous amount of boiling salted water for 10 minutes. Drain and sprinkle with buttered browned breadcrumbs and serve with gravy.
• Serve immediately, 3 to a soup bowl.

MEAT AND POTATO DUMPLINGS

Steps:

• Fry ground pork with onion just until done.
• Drain well and cool.
• Combine potatoes, milk, sugar flour and egg; mix well.
• Heat large pot of water to slow boil.
• Roll about 3 tablespoons of potato mixture into a dumpling.
• Making a hole in each, stuff 1-2 teaspoons cooked pork mixture into ball and reroll potatoes to cover hole.
• Drop each ball into boiling water.
• Cook for 20 minutes.
• Remove with slotted spoon.

POTATO DUMPLINGS

Steps:

• Boil the potatoes in salted water until very tender.
• Drain, cover the pan, and return to moderate heat to evaporate all liquid from the potatoes.
• (important step!) Transfer to a mixing bowl and mash.
• Cool to room temperature, then add the nutmeg, egg yolks, salt, and pepper.
• Gradually work in the flour, using your hands, until the dough forms a ball.
• Place on a floured work surface and shape into a cylinder.
• Then cut it in a bias angle, into 2-inch pieces.
• Bring a large pot of salted water to a rolling boil.
• Place the dumplings in the boiling water.
• When the water returns to a boil and the dumplings rise to the surface, reduce the heat to simmer and cook for 15 minutes.
• Remove with a slotted spoon.
• Drain, sprinkle with parsley, and serve.

HAM CANNON BALLS

Steps:

• Turn on oven to 350 degrees. Grease a baking dish with shortening. Save until Step 4.
• Tear the bread into pieces and put in blender container. Cover the blender; blend on high speed until crumbs form (you should have about 1 1/2 cups). On cutting board use a sharp knife to cut onion into very small pieces (you should have about 1/2 cup).
• Crack the eggs into a large bowl. Beat with a fork or whisk until yolks and whites are mixed. Add bread crumbs, onion, milk, 1 teaspoon of the mustard, and pepper. Add ground ham and ground pork. Mix well with wooden spoon.
• Place a piece of waxed paper on the counter or table. Put the meat mixture on waxed paper. Use your hands to divide the mixture into 12 portions. Shape each portion into a ball. Place the meatballs in the prepared baking dish.
• In a small bowl stir together brown sugar, catsup, vinegar, and the remaining 1 teaspoon mustard. Stir until sugar is dissolved. Pour over meatballs.
• Put the baking sheet in the oven. Bake about 35 minutes or until internal temperature is 160 degrees F. Turn off oven. Use hot pads to remove baking dish from oven. Use a large spoon to serve meatballs. Stir sauce in dish. Spoon sauce over meatballs to serve.
• Serve with corn on the cob, dinner rolls, and milk.

CZECH POTATO DUMPLINGS

Steps:

• Peel and boil potatoes until done.
• Drain potatoes and mash.
• Do not add butter or milk.
• Cool potatoes in refrigerator until cold.
• Mix in order given.
• Mix well, and knead on a floured board until smooth.
• Divide dough in half and make each half of dough into a roll about 3 inches in diameter and about 12 inches long.
• Cut into dumplings about 2 inches long with a sharp knife that has been dipped in flour.
• While you are cutting the dumplings, bring a large stockpot about 2/3 full of water with 1 teaspoon of salt added to water to a boil.
• Once the water is boiling, add half of the dumplings to the water and stir so they don't stick to the bottom.
• Boil for 15 minutes.
• Remove from water with slotted spoon to drain.
• Place dumplings in roaster sprayed with non-stick cooking spray.
• Cover and keep warm in oven set to low.
• Boil the rest of the dumplings, remove from water and add to roaster.
• Serve.
• These are wonderful eaten with butter or sauerkraut or gravy.
• I use all of my leftover mashed potatoes for this recipe.
• To freeze:.
• Place leftover dumplings on waxed paper lined baking sheets and freeze until solid.
• Remove from baking sheet and place in ziplock freezer bags to store in freezer.
• Will keep for 6 months in freezer.

KLUBB-NORWEGIAN POTATO DUMPLINGS

Steps:

• Mix the raw, grated potato with the flour immediately to stop the potato turning brown.
• Mash the boiled potato, mix with the grated potato and add salt to taste. Roll the potato mixture into balls and leave to summer in salted water for approximately 30 minutes.
• Make sure there is enough water in the pan so that the dumplings are not touching.
• Serve with goat's cheese sauce and meat.

POTATO DUMPLINGS

Steps:

• Cover potatoes by 2 inches of water in a large saucepan; add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until tender and the tip of a knife pierces potatoes easily, 30 to 45 minutes. Drain. When cool enough to handle, peel and pass potatoes through the fine holes of a ricer. Spread out on a rimmed baking sheet; let cool completely. Potatoes can be refrigerated, uncovered, up to 1 day ahead.
• Meanwhile, cut bread into 1/2-inch cubes. Melt butter in a medium skillet over medium-high heat. Add bread and cook, turning occasionally, until golden brown on all sides, about 4 minutes. Season with salt.
• Add nutmeg, flour, potato starch, 1 tablespoon salt, and pepper to riced potatoes. Toss to combine. Add eggs and stir with your hands until mixture comes together. Knead about 6 times to form a dough.
• Bring a large pot of salted water to a boil. Preheat oven to 200 degrees. Scoop 1/4 cup dough, make an indentation in the center, and place 2 croutons in it. Form dough into a ball, enclosing croutons. Repeat with remaining dough. Reserve extra croutons.
• Working in batches, carefully drop dumplings into boiling water. (Do not crowd pot.) When dumplings float, partially cover and cook, turning occasionally, 15 minutes more. Transfer to a rimmed baking sheet, cover with foil, and keep warm in oven. Repeat with remaining dumplings. Serve warm, with reserved croutons.

POTATO DUMPLINGS

Steps:

• Combine all the ingredients, mix well.
• Shape mixture into walnut sized balls.
• Drop balls one at a time into rapidly boiling water.
• Lift them out when they raise to the top and drain.
• Brown the dumplings in butter.
• Serve with roast or soup.