Potato Dumplings
Recipe: #23569
April 21, 2016
Categories: Side Dishes, Potatoes, One-Pot Meal, Sunday Dinner, Low Fat, Non-Dairy, Sugar-Free, Vegetarian, Flour, Kosher Dairy, more
"Light fluffy and delicious! Makes 16-18 dumplings"
Original is 16-18 servings
Ingredients
Nutritional
- Serving Size: 1 (161 g)
- Calories 41.6
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 13 mg
- Sodium - 169.8 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 0.9 g
- Sugars - 0.4 g
- Protein - 1.4 g
- Calcium - 19.2 mg
- Iron - 0.4 mg
- Vitamin C - 7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Boil potatoes in saucepan in water until tender. Drain well and set aside to cool slightly. Process through ricer or coarse sieve into medium-size bowl.
Step 2
Add egg, bread crumbs, 1 teaspoon seasoned salt, white pepper, and onion powder. Mix well.
Step 3
Stir in 3 tablespoons flour and baking powder. Add up to 1 tablespoon additional flour, if needed, to make dough that is soft but not too sticky. Lightly flour hands and form mixture into 1 1/2-inch balls.
Step 4
Heat water and remaining 1 teaspoon salt to rapid boil in large saucepan. Add potato balls gently and cook 8-10 minutes or until dumplings change in appearance and begin to look fluffy.
Step 5
Remove with slotted spoon and serve hot.
Tips
No special items needed.
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