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| AMISH POTATO DUMPLINGS | |
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These Amish dumplings are also known as Grumbera Knepp. They are good and filling as a side dish or as center stage in a simple chicken broth with a parsley garnish or dressed up with a few fresh greens. 4 potatoes 1/2 cup plain bread crumbs 2 tbsp. fresh parsley, minced (optional) 1 egg 2 tbsp. milk 1/2 tsp. salt 1 tbsp. all-purpose flour Boil potatoes in their jackets and allow to cool. Peel and put through a potato ricer (do not use a food processor, but a hand beater may be used). Combine the bread crumbs with the egg and milk, then add the riced potatoes, parsley and salt. If too stiff, add another egg. Mold the mixture into small balls the size of walnuts, roll them in flour very lightly and lower on a perforated spoon gently into salted boiling water. Tip: Color the flour by sprinkling the surface lightly with paprika, if desired. The dumplings can also be flavored with a pinch of thyme. Cover the pot and boil for 10 minutes. Sprinkle lightly with chopped parsley and paprika for more color. Serve while still hot with melted butter. These dumplings are also good in chicken soup. Submitted by: CM | |
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recipe reviews #45530
Aim (Indiana) says:
I am so gonna try these tomorrow with dinner they sound fantastic!!
#101951
Thora (Connecticut) says:
Well, I didn't use a ricer because I didn't have one on hand. So onto my experiment in the laboratory(kitchen). First I tweak everything but I like to think I followed the theme of the recipe. I mashed the potatoes to a "chunky" consistency. Added 2 medium/small Vidalia onions and enough garlic to kill a vampire(5 fresh cloves). Other than that recipe followed, milk substituted for almond milk. Ended up needing two eggs. Balled them up more to a meatball size got about 40.
Anyways, I got some tasty potato soup AND dumplings! *Nom*
The first round the water was boiling so intensely the dumplings just crumbled. So a boil/simmer may be more appropriate. Even with my changes these seem delicate. Pieces of potato fly off during boiling. Keep an eye. When they float they are just about ready, so maybe under slightly less than 10 minutes.
Still a fun and different "dumpling" for a change. My version came out very tasty! Just a keep a watchful eye on these guys and you should be okay.
Anyways, I got some tasty potato soup AND dumplings! *Nom*
The first round the water was boiling so intensely the dumplings just crumbled. So a boil/simmer may be more appropriate. Even with my changes these seem delicate. Pieces of potato fly off during boiling. Keep an eye. When they float they are just about ready, so maybe under slightly less than 10 minutes.
Still a fun and different "dumpling" for a change. My version came out very tasty! Just a keep a watchful eye on these guys and you should be okay.
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