Polish Potato Dumplings
Recipe: #1818
October 31, 2011
Categories: Side Dishes, Potatoes, Eastern European, 5 Ingredients Or Less, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"These are traditionally cooked in salted boiling water, then tossed with butter and cooked onions and served that way, but, I like to use them in soups. These are not your typical light and fluffy dumplings; they are a heavy type dumpling. Grate the potato with the small grating part of 4 sided shredder. I sometimes add chopped herbs in this recipe, depending on what kind of soup I am using these in."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (50.9 g)
- Calories 187.3
- Total Fat - 0.9 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 20.7 mg
- Total Carbohydrate - 40.3 g
- Dietary Fiber - 2.9 g
- Sugars - 4.2 g
- Protein - 4.9 g
- Calcium - 12.2 mg
- Iron - 5.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Grate potatoes in a glass bowl on the small grate side of a square metal grater.
Step 2
Sprinkle in onion salt and pepper.
Step 3
Add flour and mix with a fork; add flour as needed so dough just holds together.
Step 4
Dip spoon in hot soup.
Step 5
Scoop about a tablespoon size portion in soup, immersing spoon into hot soup, so the dough will not stick to spoon for the next scoop.
Step 6
Allow to cook until all dumplings float to the top, about 10 minutes.
Tips
No special items needed.
1 Reviews
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