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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.