Mom's Potato Dumplings

[FarmerDenise]

I found mom's potato dumpling recipe. These are so good. They are also good the next day, sliced and fried.

Potato Dumplings
Boil whole potatoes for 25 to 30 minutes, in skins, one or two days before and keep in refrigerator (this dries them out a little, you dont want them too wet).

4 cooked medium to large potatoes, (1 lbs)
1 cup flour
1 tsp salt
1 egg

Remove the skins and grate the potatoes on large grater holes. Add and mix egg into potatoes. Add and mix salt and flour into mixture. Shape into two inch diameter balls. Place in boiling water so that they are covered with two inches of water over them. They are done when they float, about 15 minutes.

 

[2dream]

FD - thanks for posting that recipe. I have heard of potato dumplings but never actually knew what they were.
I know, I know.....How did I live to be an old woman and never have potato dumplings?

 

[ORChick]

FD, thanks for the recipe. Married to a German, as I am, I've been trying my hand at Kartoffelkloesse (potato dumplings) for the last 30 some years, with varying levels of success. For many years I resorted to the packaged mixes (horrors!), but now the price has risen, the availability has fallen, and the ingredient list has got more shocking. I have mastered Semmelknoedel (bread dumplings), but still am working on these potato things. I will have to try your mom's recipe, and see if I can get proper dumplings and not potato soup. May I ask what part of Germany you mother is from? My MIL was from Thuringen; she always put toasted cubes of bread in the middle of her potato dumplings. (P.S. When I lived in Germany - 30+ years ago - I got a recipe book totally devoted to various dumplings - bread, potato, meat, fish, yeast raised, sweet and savory. The Germans, and other Central Europeans, really love their dumplings!)

 

[FarmerDenise]

I watched mom make these, when I visited. She made them into balls, using her hands, they had to be sticky enough to hold their shape and not to her hands. Just to give an idea of the consistency. She ended up adding more flour to hers, because the mixture was a little to mushy.
She likes using yellow potatoes or some kind that is similar to that texture. They are more like the german potatoes, that we grew up with.
ORChick, I am from Aachen and from Duisburg.
Does your recipe book have a recipe for yeast dumplings? They is a steamed dumpling that is do die for. It is great with sweet or savory toppings. I highly recommend it. They are great cold too and toasted.

 

[ORChick]

FD, my DH is from Koeln, and spent 2 years in Aachen at engineering school. I lived in Koeln for 3 years - first teaching English in a private language school, and then learning to be a good Hausfrau . And then I got homesick, and brought my "war bride" back to California .

Ah, Aachen ... do you get longings for Aachener Printen like my hubby?

Yes, my book has yeast dumplings. I did make them once, but not for a long time now. Maybe I should take another look.

 

[Hattie the Hen]

Oh! ORChick & Farmer Denise

You have bought back so many memories Of wonderful comfoting meals I ate in Germany & Austria. I love the dumplings there -- all kinds (strange because I dislike the English ones, made with suet, so heavy we used to call them "Sinkers" when I was a child).
My absolute favourite are Liver Dumplings, especially served in a clear Chicken Soup -- my idea of heaven! Do either of you have recipes for them?

Hattie

 

[ORChick]

Hattie! Yes, my little dumpling book has a recipe for liver dumplings - I like them too, in broth or with sauerkraut. I'll have to do a bit of translating first, but I'll post it later.

And, BTW, your signature line brings back memories for me too - my cousin was stationed with the Air Force near Oxford, and had a house in Steeple Aston. When I traveled in Europe after high school (a good many years ago) their house was my home base. I really like that part of England.

 

[FarmerDenise]

Aachener Printen
Yup, I do miss them. A freind of my parents worked for the company. for many years he would send them to us. I can get Printen here sometimes and once in a great while they are even from Aachen. I don't share them, when I do get them
I grew up with only three kinds of dumplings, yeast, potato and a polish one my grandfather made.

But besides homemade dumplings, I grew up with homemade yeast donuts. Those were the best, plus it kept us all busy on stormy winter days.