When I was a kid one of my favourite lunches was potato dumplings. My mother was not one to actually write recipes down though and when she passed away back in 1990 it looked like the recipe for her potato dumplings would be lost with her. I have tried many different potato dumpling recipes from the Internet, but none of them were what I remembered. Back in June 2008 my sister was going through some of my moms old recipe books and came across a piece of paper with my mother’s handwriting. It did not say much, just mashed potatoes, flour, mix and add to boiling water. No proportions.
So after a little experimenting here is what my sister and I came up with to create potato dumplings that are as close to what my mother and my grandmother used to cook.
1 Cup Mashed Potatoes
1 Cup Flour
1 large pot of boiling
1 cup mashed potatoes.
You can use left over mashed potatoes or cook fresh and mash them. I suppose you could use a potato ricer but mashed works fine. If you cook fresh potatoes there is not need to add milk or butter to them, just mash them up. If you are using left over potatoes don’t worry about there being milk or butter in them.
1 cup flour
Mix the mashed potatoes and flour to a small granular consistency with a fork or spoon or whatever is to your liking. The mixture should stick together like wet sand when you pick it up and squeeze it. To make the dumplings just grab a handful of the the mix and squeeze together in your hand.
Drop dumplings into boiling water. You remember the approx size of grandma’s dumplings. Dumplings will sink then float to the top.
After dumplings float to the top, boil for a further 10 minutes.
Drain from the water, mix with oil or butter/margarine.
I like to eat them with sour cream and some salt and pepper.
It only took 18 years to figure out how to make them again. They might not be exactly the same, but they are easy to make and my kids love them.