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| Grandma's Potato Dumplings |
"My grandma made those. I have carried on the culture. I constantly make greater than we want--my own family loves them sliced and fried with Thanksgiving leftovers. Serve with gravy. Originally submitted to ThanksgivingRecipe.Com."
Ingredients :
- 4 large baking potatoes
- 6 eggs
- 1 teaspoon salt
- 2 cups all-purpose flour
- three slices square sandwich bread
- 2 tablespoons butter
Instructions :
| Prep : 30M | Cook : 10M | Ready in : P1D |
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- The day before, boil potatoes with the skins on until tender. Cook sufficient to make at least 6 cups bloodless riced potatoes. Peel the potatoes, and rice them. Refrigerate them until wanted.
- Brown 2 to a few pieces of bread in butter for croutons. Cut into small portions, and let cool.
- Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and blend collectively. The combination ought to stick collectively. Too much flour will make them heavy.
- Form into balls about the scale of tennis balls. Drop into boiling water in a huge pot. Cover and cook dinner for 10 minutes. Serve immediately.
Notes :
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