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Grandma Hiller's Potato Dumplings Recipe

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This recipe for Grandma Hiller's Potato Dumplings is from The Goss Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
about 1 potato per person
about 1 egg per 2 potatoes
½ - 1 teaspoon salt
½ teaspoon baking powder
Flour...enough to make dough "tacky"
Directions:
Directions:
Grate or process potatoes medium fine. Strain all fluid off. Combine with beaten eggs, salt and baking powder. Add flour slowly until dough is just tacky. It may take more flour than you expect. Spoon small balls into salted boiling water for about 20 minutes. They will float on top when done. Strain and serve with gravy immediately.

Notes: The measurements of the ingredients are vague, but Grandma Hiller said they didn't have to be exact.

Using 2 pots of boiling water (if making a large batch) will allow for better cooking and prevent boil-overs.

After grating the potatoes, I use kitchen towel, clean rag, or mesh laundry bag to squeeze all the liquid out. If the grated potatoes are wet, you will have to use too much flour, and the dumplings will be too dense. Do not make ahead of time, use as soon as grated (otherwise they will darken and become gummy).

I use a box grater, and grate ⅔ of the potatoes on the smallest holes, and ⅓ on the larger holes. A food processor can also be used.

Leftovers can be refrigerated, then sliced and warmed in a pan with gravy.
Personal Notes:
Personal Notes:
I loved helping Granda Hiller make these dumplings. She combined them with a pork roast, gravy and sauerkraut for special dinners. Her kitchen always had the best smells!

 

 

 

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