"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

POTATOE BREAD DUMPLINGS Recipe

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This recipe for POTATOE BREAD DUMPLINGS, by , is from RENEE's 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!

Contributor:  
Contributor:  
RENEE CONRAD

Category:
Category:

Ingredients:  
Ingredients:  
4 CUPS BOILED AND RICED POTATOES

1/2 CUP FLOUR

1/2 TSP SALT

1/4 TSP PEPPER

4 SLICES WHITE BREAD CUBED

1 LARGE ONION CHOPPED

3 TBSP BUTTER

2 EGGS

1/3 CUP FRESH PARSLEY

3/4 CUP DRY WHITE BREAD CRUMBS

2 TBSP BUTTER

Directions:
Directions:
TO MAKE DUMPLINGS:
IN MIXING BOW, COMBINE RICE POTATOES, FLOUR, SALT AND PEPPER. IN SKILLET, SAUTE CUBED BREAD AND ONION IN 3 TBSP BUTTER UNTIL ONIONS ARE TRANSPARENT.

ADD TO POTATO MIXTURE.

STIR IN EGGS AND PARSLEY.

MIX THOROUGHLY.

SHAPE INTO GOLF BALL SIZE DUMPLINGS.

TO COOK DUMPLINGS:

PLACE IN POT OF BOILING WATER OR STOCK. DON'T CROWD.

COOK FOR 5 - 7 MINUTES. OR UNTIL DUMPLINGS FLOAT TO THE TOP. DRAIN. KEEP WARM.

FRY BREAD CRUMBS IN 2 TBSP OF BUTTER UNTIL CRISP.

SPOON OVER DUMPLINGS BEFORE SERVING.

 

 

 

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