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| Grandma's Potato Dumplings |
"My grandma made those. I actually have carried at the culture. I always make more than we need--my family loves them sliced and fried with Thanksgiving leftovers. Serve with gravy. Originally submitted to ThanksgivingRecipe.Com."
Ingredients :
- four massive baking potatoes
- 6 eggs
- 1 teaspoon salt
- 2 cups all-motive flour
- 3 slices rectangular sandwich bread
- 2 tablespoons butter
Instructions :
| Prep : 30M | Cook : 10M | Ready in : P1D |
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- The day before, boil potatoes with the skins on until smooth. Cook sufficient to make as a minimum 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them till wished.
- Brown 2 to three pieces of bread in butter for croutons. Cut into small portions, and let cool.
- Combine riced potatoes, 5 or 6 crushed eggs, salt, and flour. Add croutons, and blend together. The aggregate have to stick collectively. Too lots flour will lead them to heavy.
- Form into balls about the dimensions of tennis balls. Drop into boiling water in a massive pot. Cover and cook dinner for 10 mins. Serve right now.
Notes :
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