I make potato dumplings with mashed potatoes and fresh bread crumbs and lots of fresh parsley, an egg and salt and lots of pepper.
Sorry no recipe...I just do it!

Well, I've more time to wait for recipes...my husband had a show with his barbershop chorus today and got "hung up" at the afterglow. ("Hung up" in this case means eating pizza & singing tags...there are worse things a husband could be "hung up" by!!)

So plan B is to heat myself up a bit of onion soup and make some garlic bread...dumplings w/chicken tomorrow.

Do want to know about the grated potato dumplings (as opposed to cooked & mashed) and get any actual recipes for your especial favorites!

Has anyone tried making whole wheat dumplings??? I fancy they'd be really tasty with meat stews or braises.

My absolute favorite dumpling for chicken or turkey soup is made from leftover dressing.

Just take 2 cups of dressing and mix with 3 beaten eggs. Form balls from the dressing mixture and drop into simmering soup. Cover and simmer on low for 10 minutes.

But, if I don't have any leftover stuffing, these Buttermilk Sage Dumplings are my go-to dumplings for chicken or turkey stews and soups. They are so light and fluffy.

1 1/4 cups of flour
1/4 tsp sage
1/2 tsp garlic powder
1/4 tsp salt
2 tsp baking powder
2 tbsp butter, softened
1/2 cup low fat buttermilk
1 large egg, lightly beaten

Combine the flour with sage, garlic powder, salt, and baking powder in a large bowl. Cut in butter with pastry blender until the mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring until just combined.

Drop dumpling dough, (1 TB per dumpling), into the soup. Cover and simmer on low for 8-10 minutes.

Oooh, I never thought of making dumplings from stuffing! That sounds really good! I'll bet those are great in post-Thanksgiving turkey soup!

Having never made potato dumplings,
I can't offer any advice there.
But they sound really good.
Think I'll try them next time I make beef stew.

But thought I'd offer my favorite dumpling to use with chicken or ham.
The eggs also make them a little more nutritious than the plain 'biscuit' dumpling.

Dumplings that melt in your mouth.

1 1/2 sticks butter
2 C boiling water*
2 C flour
1 tsp Salt **
4 eggs

Melt butter in the boiling water.
Add salt and the flour.
Cook and stir vigoursly until mixture leaves the sides of the pan (A fairly short time).
Allow to cool slightly.
Add the eggs, one at a time, beating well after each addition.
Drop into gently simmering broth, cook until done. (Does't take long).

* Can use broth if you want to increase nutritional value.
** I like to use Morton's "Nautre's Seasoning" in place of plain salt.

Rusty

Oh YUM, dumplings made from stuffing. I just pulled some turkey soup, made from leftover T-Day turkey, out of the freezer and was going to add homemade noodles but I happen to have leftover frozen dressing too so I'm giving this a try.

Will report back.

Forgot to say, this is a pretty soft, sticky dough.
It can be patted out and cut into squares.
But I prefer to use a cookie scoop (#50)
to drop into the broth.
Makes nice little round dumplings that way.

Rusty

I live in a region of Germany where potato dumplings are a regional specialty. The potatoes are finely grated. Half/Half potato dumplings are made with half finely grated raw potatoes and half cooked potatoes that have been through a ricer.
I asked my boss (profi cook) about the crouton and he said it is to help with the texture. So that it isn't so "doughy" in the middle.
As for a recipe, here is what I have.
1.5 kilograms potatoes
170 grams flour
2 eggs
croutons made fresh (the really hard ones for salad won't work)

Cook half the potatoes and either put them through a ricer or grate on the fine side of a box grater.
Peel the raw potatoes, grate on the fine side of a box grater and then allow to drain well (can also put in a cotton kitchen towel and press the moisture out). Allow the natural starch from the potato water to settle to the bottom of the bowl. Drain the water off the starch.
Combine the potatoes, flour, eggs and collected potato starch. If the dough still seems sticky, add more flour.
Form into dumplings around 1 or two croutons.
Cook in salted water for approx. 20 minutes.

I hope this helps. I don't really use a recipe, but go by feel.
Lisa

I've never made dumplings but I remember my Mother making them in the chicken broth/juice in a covered cast iron pot. I do remember her saying that once the dumplings were in the hot broth that NOT to uncover ot til the dumplings were done! How she knew when they were done I don't remember or why not to uncover the pot of dumplings while they were cooking either?? Any ideas? Now I am getting hungry for dumplings & to try making them!! I think she made them from Bisquick?

My mom used to make potato dumplings to go with sauer kraut. they were the size of baseballs and just about as dense, too! I hated them!

I may at some time decide to try to make potato dumplings myself, but I'll have to get past the image of those behemoths before I can do it! LOL

I vote for spaetzle! I love it and it is super easy to make!

Turkey Spaetzle Soup

Source: Betty Crocker

2T vegetable oil
I large onion, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped
ü c all purpose flour
2tsp dried thyme
1/4 tsp black pepper
2 c diced, cooked turkey
6 c chicken broth
1 bag (12oz) frozen spaetzle
Chopped fresh parsley (optional)

In 4qt saucepan, heat oil over medium high heat. Add onion, carrot, celery and garlic, cook until crisp-tender, about 2 minutes
Gradually stir in flour, thyme and pepper, cook 1 minute, stirring constantly. Stir in turkey and broth, heart to a boil.
Stir in spaetzle. Cook 2-3 minutes, stirring occasionally. Garnish with parsley, serve. Yield: 6 servings (1-3/4 c each)

Spaetzle

2 eggs, beaten
1/4 c milk or water
1 c AP flour
1/2 tsp salt
Dash of pepper
2 qt water
1 tsp salt
2 T margarine or butter, melted

Mix eggs, milk, flour, 1/2 tsp salt and the pepper (batter will be thick).

Heat water and 1tsp salt to boiling in Dutch oven. Press batter through a colander or slotted spoon, a few tablespoons at a time into the boiling water. Stir once or twice to prevent sticking. Cook until spaetzle rise to surface and are tender, about 5 minutes, drain. Pour butter over cooked spaetzle and serve.

**I mix the batter and drop the pieces directly into the simmering soup.**

Linda

I learned to make a spaetzle thingy my dad always called a dumpling.

Much the same as Linda's recipe only a bit more simple.

Beat eggs like you would for scrambled eggs.
A large pinch of parsley.
Add flour until it forms a stiff dough... it should not run off the spoon.

Must be exact in proportion... okay maybe not. About two eggs per person or three eggs per teenager. A splash of milk will make them more fluffy but I seldom have milk around. I like them thick and heavy. Extras keep in the fridge for a few days just fine... warm in a microwave or by putting hot soup on them.

Unlike the other I never boil them in the soup... yucky slimey starchy things I don't like. I boil them like a noodle. Drop them from a wet teaspoon into boiling water. While spooning them into the boiling pot keep a small bowl of plain water... dip the spoon in the water between each scoop of dough and the dough won't stick to the spoon. We push them off the spoon with a finger. They are done when they float... fish them out with a slotted spoon.

You will get all sizes and some fines. If making a large batch drain the whole pot into a collander. About half the size of an egg is the perfect size but the tiny fines eat well. Large ones may have to be cut with a knife to eat.

This makes an all purpose "dumpling". At soup time put some in a bowl and ladle hot soup over top. A family favorite is to put chicken gravy over them. My youngest sister likes butter and parmeasan cheese on them.

They are simple, filling, inexpensive. With chicken gravy they are the #1 family favorite and we always make them for my middle sister when she comes back to Michigan. We so enjoy them the chicken we cook to make gravy gets pushed aside and is eaten later. Lots of protein in the eggs so with a side of veggies this makes a complete hearty meal that will stick with you out in the cold.

A common soup we make other then chicken is beef bones, a can/few tomatoes, celery sticks, carrot sticks, and some black pepper. Boil it all until it smells good and ladle over a bowl of dumplings. Being homemade it will take lots of salt... I seldom salt while cooking but pour it on at the table.

: )
lyra