Originally Posted by Honchey
Originally Posted by trisha
Ooh yeah pork and homemade potato dumplings. Burning the fingers trying to shape the dumplings!!! Just hoping and hope they don't turn into potato water!!! And fresh sauerkraut, a jar of applesauce and some brown sugar. MMMMMMMMM!!!!!!!!!!!!!!
Trisha, My Mom cooked more Hungarian then polish--similar-more spicy- but she made potato dumplings and never taught me or wrote down the recipe--She never wrote anything down- all in her head! Do you have a recipe for Potato Dumplings that you are willing to share? Anne
I don't know how your mom made her potato dumplings, but this is how our family does it:
1 cup cold, unseasoned mashed potatoes made without milk
3/4 - 1 cup flour
1 egg, beaten
salt and pepper to taste
Combine all until well mixed and a stiff dough forms. It may be a little sticky. Add more flour if necessary. Cook a test dumpling by pinching off a spoonful of dough and dropping it into boiling salted water. It should hold its shape and not fall apart. If it disintegrates, add more flour and test again.
When satisfied with the dough, shape one of 2 ways:
1) shape into balls about 3/4" -1" in diameter; or,
2) roll into rod shapes about the diameter of your finger or a pretzel rod, then cut into 1" lengths.
Drop into boiling salted water. When water returns to a boil, reduce heat slightly and boil the dumplings gently for 10-12 minutes. They will rise to the surface. To test for doneness, cut one in half. There should not be any raw dough in the center. If necessary, cook a little longer.
At this point, you may use them however you like, mixed with another dish or served with gravy from a post roast, a fricasee or a paprikash.
One good old German way is to mix them wth buttered bread crumbs sauteed until browned. They are a wonderful accompaniment to any meat dish that does not have a gravy.
I'm sorry this recipe is not very exact, but it came from mom, who got it from her mom, who learned it from her mom in Germany. It was never written down either.
I'll be anxious to see if Tricia posts her recipe and see if it's different from mine.