Wayne Gisslen

Potato Dumplings

Preparation info
  • Portions:

    10

    , Portion Size: 5 oz 150 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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.
  5. Heat the butter

Per serving: Calories, 360; Protein, 8 g; Fat, 11 g (28% cal.); Cholesterol, 65 mg; Carbohydrates, 57 g; Fiber, 3 g; Sodium, 680 mg.