Dumplings

[Gordie]

Anyone got a good recipe, I can find grannies and want to make pork chops with kraut and dumplings.

[Scott K]

Potato dumplings, boil potatoes, smash potatoes, measure how many cups of mashed potatoes there are, and add in same amount of flour. Add 1/8 tsp salt per cup of mashed potatoes. Make balls out of potatoes, and flour, boil until the balls float, or a couple minutes after they float.

That is my recipe.

[LABS4ME]

thats what I do too... then fry some bacon, remove bacon from pan and drain all but 1 tblsp drippings from fry pan. Lightly fry dumplings in drippings, add in drained kraut to fry pan, heat thoroughly, mix dumplings and kraut together and crumble in bacon immedatley prior to serving. MMMM MMM this has gotta happen this weekend!

Good Luck!

Ken

[Gordie]

Getting the bacon in two shakes.

[BLACKJACK]

Potato dumplings, boil potatoes, smash potatoes, measure how many cups of mashed potatoes there are, and add in same amount of flour. Add 1/8 tsp salt per cup of mashed potatoes. Make balls out of potatoes, and flour, boil until the balls float, or a couple minutes after they float.

That is my recipe.

Will have to give that a try. The Bisquick dumplings get awfully light, some of the dumpling recipes with eggs get awfully heavy, will see on this one. Plus I like potatoes!!!

[Gordie]

Thanks Scott and Labs I have these in the crockpot with the porkchops and kraut and the house is filled with a great aromatic smell.. possibly be a different smell later tonight

Labs, granny use to pour hot bacon grease over the dumpling before it was served too.

Cant wait to dig in. The taste test was thumbs up all the way.

[LABS4ME]

Like I said. Sounds like I have Saturday's meal figured out!

Good Luck!

Ken

[Eric Wettschreck]

fry some bacon, remove bacon from pan and drain all but 1 tblsp drippings from fry pan.

Then eat bacon while cooking more bacon and drink a PBR.

Sorry, couldn't resist.

[Gordie]

Dumplings were a hit and then the next evening for supper I made hamburgers with left over stuffing mixed in and sliced up the dumplings and deep fried them and all I can say is found a new favorite... might have to put that on a stick next fall..

[Moose]

Gordie we buy 50 lbs of potatoes from a local farmer and about this time of the year we boil the rest up and make dumplings to put in the freezer to fry up through out the rest of the winter. Grew up on them with my Chzek grandparents. Good stuff!!!!

[leechlake]

I made these last night and had 1.5 cups of cooked spuds (baked from the night befores left overs)and added 1.5 cups of flour and some salt. I mixed it up and frankly I don't think it had any chance to be made into a ball, it was too powdery. I punted and added one egg and then made some balls a bit larger than a golf ball. I cooked them til the floated and then fried them a bit in some bacon grease. I then put them back in some stewed chicken with gravy. The were fairly good but seemed too big to me.

Did I miss something? I can work my way around the kitchen but either I just prefer regular bisquick style dumplings or in the future I'd make these much smaller more like spaetzel. Help me out if you see something I screwed up.

[Gordie]

Gordie we buy 50 lbs of potatoes from a local farmer and about this time of the year we boil the rest up and make dumplings to put in the freezer to fry up through out the rest of the winter. Grew up on them with my Chzek grandparents. Good stuff!!!!

My grandparents were bohemian so that is of Chzek decent. Granny always made them fresh.

I think if you let the spuds sit over night the moisture is gone out of them not letting the flour mix properly. I would add water before an egg. They are a heavy dumpling but that's the way I like them. They fry up the next day great with bacon and eggs.

[LABS4ME]

Often I do them the way my German/Bohunk Grandmother did... instead of boiling the potatoes first, grate fresh potatoes on the very small side of a grater. Then mix the flour and egg into them. We make them only slightly larger than spaetzle. Like super ball size...

Good Luck!

Ken

[Moose]

I have adjusted my Bohemian Grandmas recipe to make it not so heavy and the balls stick together better with less flour.

3 cups cooked and riced potatoes

3/4 cup of flour

1 egg

2 Tbls milk

Boil potatoes with the skins on remove the skins after cooking. Do not over cook the potatoes you should be able to stick a fork in them and feel resistance not mush.Chill the potatoes whole. Before ricing drain all the moisture out. Combine ingredients in a large stainless steel bowl. Form dumplings into tennis ball size balls boil for 12 minutes. Remove from water and place on drying rack. When cooled place in ziplock freezer bags and freeze until ready to use.

[delcecchi]

Tennis ball size? That seems pretty big.

[Mnfisher]

I run my raw potatoes through a food grinder, then using a flour sack dish towel or (clean) white pillow case, I squeeze all the liquid (starch) from the potatoes. For 5 lbs of potatoes, I add about a cup of flour, 1 tsp of salt and a tsp or so of baking powder. I don't really use a proportionate amount of flour for larger batches. Add enough flour to make them stick together good. My cousin adds an egg or two. Some people put ham, pork or bacon in the middle but I don't. Put them in boiling, salted, water and cook for about 20 minutes. My dad fried up salt pork or bacon and poured over them before eating but I like melted butter. Definetely an acquired taste but I like them better than using cooked potatoes. Guess it's what you get used to.

[jmd1]

how about if i have left over mashed taters? can you still make dumplings from them? Or is the water too much and not able to drain it out? Dumplings sound great for dinner tonight with a small loin i have but don't want to go back to the store for spuds.

[LABS4ME]

Do another Polish favorite... Potato cakes.

2 cups mashed potatoes

1/2 cup flour

1 egg

Couple tblsps finely diced onion

Ltl garlic salt / blk pepper

Mix all ingredients together in bowl

Heat 1/4" oil in fry pan, add a pad or two butter to oil just prior to dropping in dollops of batter to make about 3" cakes. Fry till golden brown, flip and fry other side till golden brown. Remove to paper towel plate and lightly salt. Serve warm

Good luck!

Ken

Good luck!

Ken

[Mnfisher]

+1 for the potato pancakes. They sound good. My wife makes then once in awhile. But....try the dumplings sometime too and yes, you can make them with mashed potatoes. Although....I prefer using raw potatoes which are a little more messy to make, but well worth it!!!

[311Hemi]

My grandparents were bohemian so that is of Chzek decent. Granny always made them fresh.

Same here, Chzek/bohemian on my dads side....this post brought back some memories. One of my favorite meals is dumplings/pork/sour kraut that my grandmother used to make. We used to get together with all the relatives over at grandma's(6-7 brothers/sister, + kids) for special occasions. A little grease over the fresh scratch made dumplings. I remember hers seemed to be on the heavier side. That warm dry interior of the dumpling would soak up the grease.....mmm.

I am going to have to give this meal a shot soon...and get her recipe to do it. It's been many years since we sat down to eat as one big family.

She also makes a heavy type loaf of bread that everyone in the family calls zchitknock (no idea if there is such a bread or not or the actual spelling). Anyways, the dough is specifically made in wood buckets. I remember her trying to acquire some wood buckets in the past and some conversations around it. Always a few loafs of it at deer camp!

[311Hemi]

Tennis ball size? That seems pretty big.

This is how they were always done in my family.

[LABS4ME]

Hemi, just made that last weekend. See if it looks like you remember. In the what's for dinner thread.

Good Luck!

Ken

[rockman]

Aw,geez,just from reading this thread I'm hungry for some Klube. Might have to do something about that.