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Potato Dumplings

Kraft Memeber Recipe
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Makes: 30 dumplings Total Time: 45 min
Category: Side Dishes Sub Category: Other

what you need
  • 8 medium russet potatoes
  • 3 cups flour
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
make it
Wash potatoes. Prick each potato with a fork. Put potatoes in microwave, and cook for 10 – 15 min or until soft, turning after 7 min. Remove potatoes from microwave (potatoes will be VERY hot) and let sit for about 5 min., or until cool enough to handle. Cut potatoes in half, and scoop flesh into a potato ricer. Rice into a large bowl. Add 1 1/2 cups flour, salt & pepper to potatoes, and stir to combine. Add remaining flour, and gently stir until all flour is incorporated.

Line a 1/2 sheet pan with wax paper or parchment paper. Using a small scooper, scoop dough out into 1” – 1 1/2” balls and place on lined sheet pan. Let dumplings sit, uncovered, at room temperature until ready to cook. If not using right away, place sheet pan into freezer until dumplings are frozen solid. Then remove and place in Ziploc bag, put back into freezer until ready to use.

To cook dumplings, bring a large stockpot of water to a boil. Place about 10 – 12 dumplings at a time into water (if frozen, do not thaw first). Stir occasionally so dumplings do not stick to bottom of pot. When dumplings come to the surface, they are done.
Potato dumplings are delicious served with pork roast and gravy. Also, I sometimes substitute them for potatoes in beef stew.
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