Label
All
0
Clear all filters

Wayne Gisslen

Potato Dumplings

Rate this recipe

Preparation info
  • Portions:

    10

    • Difficulty

      Easy

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
2½ lb

Method

Procedure

  1. Grate the potatoes into a mixing bowl.
  2. Add the flour and salt and mix lightly until just combined.
  3. Add the eggs and mix well to form a stiff dough. Work in more flour if necessary.
  4. Divide the dough into 20 equal portions. Roll each piece into a ball. Refrigerate 1 hour. Dumplings may be made ahead up to this point.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title