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Another family recipe - again, attributed to Grandma Cechura, until I hear otherwise....

This was part of a duck, dumpling, and sauerkraut meal that, according to the recipe, was started at 8:30 in the morning, and was intended to be ready by noon for everyone to eat.

 6 Idaho (russet) potatoes
 2 eggs
 0.50 cup Cream Wheat
 1 tsp salt
  cup flour
1

put a large pot of water on stove, and bring water to a boil

2

Put potatoes in water with skin still on. Boil until potatoes are tender

3

Once potatoes are tender, drain pot, and allow to cool.

4

peel potatoes, and then run through masher in the pot

5

add Cream Wheat, eggs, and salt, then begin mixing

6

bring salted water to a boil in another pot

7

add 1/2 to 2/3 cup flour and mix until stiff. add more flour as necessary to stiffen the dough. The intent is to be able to form balls with the dough

8

flour hands, and begin rolling dough into balls... "medium size" - i take this to be a bit smaller than a golf ball

9

drop the dough balls (dumplings) into the boiling water one at a time, and allow to cook for 15 - 20 minutes

10

after 15-20 minutes, remove the dumplings from the water, and cut in half with a string. they should be cooked all the way through, and not sticky in the middle. If they are not done, place them back in the boiling water for a few more minutes.

Ingredients

 6 Idaho (russet) potatoes
 2 eggs
 0.50 cup Cream Wheat
 1 tsp salt
  cup flour

Directions

1

put a large pot of water on stove, and bring water to a boil

2

Put potatoes in water with skin still on. Boil until potatoes are tender

3

Once potatoes are tender, drain pot, and allow to cool.

4

peel potatoes, and then run through masher in the pot

5

add Cream Wheat, eggs, and salt, then begin mixing

6

bring salted water to a boil in another pot

7

add 1/2 to 2/3 cup flour and mix until stiff. add more flour as necessary to stiffen the dough. The intent is to be able to form balls with the dough

8

flour hands, and begin rolling dough into balls... "medium size" - i take this to be a bit smaller than a golf ball

9

drop the dough balls (dumplings) into the boiling water one at a time, and allow to cook for 15 - 20 minutes

10

after 15-20 minutes, remove the dumplings from the water, and cut in half with a string. they should be cooked all the way through, and not sticky in the middle. If they are not done, place them back in the boiling water for a few more minutes.

Notes

Potato Dumplings

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