Potato Dumplings from Boiled Potatoes

Ingredients

• 3½ pounds boiled potatoes
• 1¼ cups rolled crumbs
• 1 roll cut into cubes
• ¼ pound butter
• 3-4 eggs
• 1½ teaspoon onion
• pinch pepper
• 1 heaping tablespoon salt
• 1½ cup flour
• salt water

Method

1. 1

   Boil, peel, and grate potatoes.

2. 2

   Mix with rolled crumbs, eggs, onion, pepper, salt, melted butter, and flour.

3. 3

   Fry roll cubes in butter until crisp.

4. 4

   Form dumplings with potato mixture around roll cubes and cook in boiling salt water for 15-20 minutes.

As published

This recipe was extracted from Waldensian cookery (1957), page 33. The excerpt below is the record exactly as published.

POTATO DUMPLINGS FROM BOILED POTATOES 314 pounds boiled potatoes 114 cups rolled crumbs 1% roll cut into cubes 14 pound butter 3-4 eggs 1% teaspoon onion pinch pepper 1 heaping tablespoon salt 1% cup flour salt water The potatoes are boiled, peeled and grated when they are cooled off or mashed while still hot. When cold, the mashed potatoes are mixed well with rolled crumbs, eggs, onion, pepper, salt, the % pound melted butter and the flour. The roll cubes are fried in but- ter crisp and yellow. These pieces are put in the middle of dumplings formed of the mashed potatoes, rolled in flour and cooked in salt water 15 to 20 minutes in an open kettle. The water must be boiling when the dumplings are put in. Remarks: Try a dumpling; if it does not hold together, add more flour. The dumplings must be taken out of water as soon as done. Serve hot. —Cora Lee Thierfelder RAW POTATO DUMPLINGS 5 pounds large potatoes 1% pints milk ¥g pound fine cereal 1 tablespoon salt 1 roll cut into cubes

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