POTATO DUMPLINGS
My Dad always made this family recipe when I was growing up. I'm sure he'll be proud to see I like it enough to share! These are the REAL thing!.......original German potato dumplings!
Provided by M. G.
Categories Healthy
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Peel 10-12 medium potatoes (about 7 cups).
- In a large bowl, shred potatoes. I have a 7 cup food processor and it makes the job really quick. Otherwise, a hand grater is all you need.
- In a separate small bowl -- mix the eggs and salt and pepper.
- Pour the egg mixture over the shredded potatoes and using your hands, mix well.
- Gradually add in the flour, again using your hands. This is very heavy and gooey and is usually too much work for your mixer or it's blades.
- Fill a large pot 3/4 full with water and bring to a boil.
- Using a generous amount of flour on your hands, scoop a handful of the potato mixture into your hands and form into a ball. Place each dumpling on a cookie sheet for an easy transfer to the boiling water. (Recipe makes 10-12 baseball sized dumplings.).
- Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float.
- Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut.
- Dumplings also make one of the best leftover breakfast items ever! Chop into bite sized pieces and saute with butter and garlic salt to put a crowd pleasing twist on traditional hashbrowns!
Nutrition Facts : Calories 387.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 62, Sodium 423.1, Carbohydrate 78.6, Fiber 5.6, Sugar 1.6, Protein 12.1
LITHUANIAN CEPELINAI: POTATO DUMPLINGS WITH MUSHROOM SAUCE & BACON
Try a taste of this Baltic state's cuisine with these zeppelin-shaped dumplings, filled with pork mince and served with creamy mushrooms
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 16
Steps:
- Divide the potatoes into 2 batches. Chop one batch into large chunks and boil for 15-20 mins until tender, then drain and mash. Finely grate the remaining potatoes using the smallest blade on a grater and tip into a large bowl lined with a clean tea towel. Bring the edges of the tea towel together and squeeze tightly to expel any liquid; keep 2 tbsp of this juice and discard the rest. In another large mixing bowl, add the reserved potato juice, the grated potato, mashed potato and half of the beaten egg. Beat everything together well, season, set aside to cool, then chill while you prepare the filling.
- Mix together the shallot, pork mince, caraway seeds, garlic, remaining egg and some seasoning.
- Mix 1 tbsp of flour into your potato mixture and divide into 8. Dust the work surface with flour and make sure there is flour on your hands too, as the mixture can be quite sticky. Lightly shape the potato dough into flat round patties, approximately 1cm thick. Put 1 heaped tsp of the pork filling in the middle of each patty, then gently pull the dough up and around to encase the pork and form a dumpling. Roll them in your hands to achieve the signature zeppelin shape. Repeat with the rest of the patties and filling.
- Bring a large saucepan of water to a rolling boil, then reduce the heat to a simmer. Carefully lower in the dumplings, cover and simmer gently for 30 mins. Keep an eye on this - the water must not boil or the dumplings won't hold their shape.
- Meanwhile, grill the bacon until crisp, then chop into very small pieces and set aside. To make the sauce, pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer, then season.
- Put 2 dumplings on each plate and pour over the mushroom sauce. Sprinkle the dill and bacon pieces over just before serving with green veg and crusty bread to mop up the sauce.
Nutrition Facts : Calories 488 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.7 milligram of sodium
MEDITERRANEAN STUFFED POTATO DUMPLINGS WITH MUSHROOM CREAM SAUCE
Ready, Set, Cook! Special Edition Contest Entry: This recipe transforms "Simply Potatoes" into delicious, moist potato dumplings, stuffed with rich and creamy goat cheese and savory sun-dried tomatoes. These beautiful dumplings are accented with spinach and Parmesan cheese, then they are then covered in a creamy mushroom sauce. For the final touch, they are graced by crisped bacon and a snip of fresh chives. Great as a side dish, or satisfying as a main course. This recipe is "Simply" fantastic no matter how you serve it!
Provided by suzannejclark
Categories One Dish Meal
Time 35m
Yield 10 large dumplings, 5-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine goat cheese, sundried tomatoes and basil in a bowl, set aside.
- Place potatoes in a large covered microwave safe bowl. Microwave for six minutes or until potatoes are very soft, cool to room temperature. Add eggs to bowl, beat mixture until potatoes and eggs are well combined. Add salt, pepper and spinach, continue beating. Slow down mixer, or stir in flour and parmesan cheese to create stiff dough.
- Divide dough into 10 balls; flatten into ¼ "thick circles. Place cheese filling in the middle of each circle. Pinch edges up around filling to create a ball, roll in palms to smooth.
- Fill a large pot half way with water, bring to a gentle boil. Add dumplings, cook for 10 minutes or until cooked through. Remove each dumpling from water with a slotted spoon.
- Using medium high heat in a heavy skillet, add diced bacon. Cook until bacon is crisp. Remove bacon, and all but 2 tablespoons of bacon drippings from pan. Add onion to skillet, cook until onion is softened. Add mushrooms to pan and continue to cook for additional four minutes or until mushrooms are browned around edges and cooked through. Add cream to pan. Cook until cream is reduced and thickened, about 10 minutes. Salt to taste.
- To assemble place dumpling on plate, cover with sauce. Sprinkle with reserved bacon and diced chives. Great served as a side dish, or even as a main course!
More about "mediterranean stuffed potato dumplings with mushroom cream sauce recipes"
MEDITERRANEAN STUFFED POTATO DUMPLINGS WITH MUSHROOM CREAM SAUCE RECIPE ...
From pinterest.com
KARTOFFELKNöDEL GERMAN POTATO DUMPLINGS RECIPE
From dobbernationloves.com
POTATO AND MUSHROOM STUFFED DUMPLINGS | RECIPE | MY …
From enjoyyourcooking.com
MEDITERRANEAN STUFFED MUSHROOMS | SIMPLOT FOODS
From simplotfoods.com
BEST MEDITERRANEAN STUFFED POTATO DUMPLINGS WITH MUSHROOM CREAM SAUCE ...
From recipert.com
MUSHROOM DUMPLING RECIPE WITH POTATOES (MOMOS) - ARCHANA'S …
From archanaskitchen.com
5 POTATO DUMPLINGS WITH CREAM SAUCE RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
MEDITERRANEAN STUFFED POTATO DUMPLINGS WITH MUSHROOM CREAM SAUCE RECIPE ...
From recipeofhealth.com
MUSHROOM STUFFED POTATO DUMPLINGS (VEGAN) - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
MEDITERRANEAN STUFFED POTATO DUMPLINGS WITH MUSHROOM CREAM SAUCE RECIPES
From tfrecipes.com
MEDITERRANEAN STUFFED POTATO DUMPLINGS WITH MUSHROOM CREAM SAUCE ...
From food-recipe.info
MEDITERRANEAN STUFFED POTATO DUMPLINGS WITH MUSHROOM CREAM SAUCE …
From cooking-guide.com
MEDITERRANEAN STUFFED POTATO DUMPLINGS WITH MUSHROOM CREAM SAUCE …
From topnaturalrecipes.com
MEDITERRANEAN STUFFED POTATOES - IT'S ALL GOOD VEGAN
From itsallgoodvegan.com
VEGAN POTATO DUMPLINGS WITH MUSHROOM-SAUCE - VE EAT COOK BAKE
From veeatcookbake.com
POTATO AND MUSHROOM STUFFED DUMPLINGS RECIPES
From tfrecipes.com
AUTHENTIC POLISH POTATO DUMPLINGS (KOPYTKA) - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
337472 MEDITERRANEAN STUFFED POTATO DUMPLINGS WITH MUSHROOM CREAM SAUCE ...
From recipeofhealth.com
FOODCOMBO
From foodcombo.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
25 UNIQUE THANKSGIVING RECIPES YOU SHOULD TRY THIS YEAR
From ca.news.yahoo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #side-dishes #potatoes #vegetables #easy #dinner-party #vegetarian #dietary #one-dish-meal #number-of-servings #presentation #served-hot #technique #simply-potatoes
You'll also love