Thanksgiving Potato Dumplings

Our family has enjoyed these ever since I was a young girl, as we always looked forward to grandma's German Potato Dumplings, which she made once a year at Thanksgiving.  I've made them for over 40 years, and extended family members make them, too, as a tradition.

 I usually make a double or triple batch, as there's always leftover turkey to go with them in the days after Thanksgiving.

I also make other types of dumplings during the year depending on how I serve pork or chicken but these are my "Thanksgiving Dumplings."

Thanksgiving Potato Dumplings
3 medium dry baking potatoes, Idaho if possible
1 beaten egg

Dumplings on Slow Boil

1 tsp. salt
1/2 to 1 cup flour

Boil potatoes with skins on.  Peel and mash while hot. A potato ricer works well, too. Let cool, then add salt, egg and mix well.  Add flour last starting with a 1/2 cup, mixing and adding more until dough holds together and is firm enough to roll into small balls, about 2 to 2 1/2 inches round. They should not feel tacky.

Drop in boiling salted water. Boil uncovered for 10 minutes until done.  When they start to boil, reduce heat and let boil slow. They should float to the top and simmer. Test by cutting in half on plate to see if cooked in the middle.  Don't cook too long or they will fall apart.

Remove with slotted spoon and place in shallow serving dish covered with gravy. Keep warm in the oven until ready to serve. Good with poultry and gravy.

Serves 4.  Double recipe for 8 or triple for 12 servings.
Estimated cost: .52 cents or less;  .13 cents a serving or less.

Dumplings, Three Kinds

Homemade noodles, or pasta-like dumplings are a snap to make by simply combining flour, egg and salt with a few varied additions. They go well with chicken, turkey or pork dishes with gravy. My German grandmother was known for her fresh "dumplings," often allowing grandkids to help shape them, drop in the broth or water, then watching them form and rise to the top.

When wanting to quickly serve a fresh side dish for sauces, gravies, or add heartiness to soups and stews, try these as an alternative to relying on potatoes or dry pasta.  Make them fresh!

German Spaetzles
2 eggs
2 cups flour
1 tsp. salt
2 Tabs. softened butter

Break eggs into a bowl, add 2 egg shells of water and the butter. Beat good with a fork, then mix in flour, a little at a time. Dough will be tacky.  Drop by teaspoons into boiling broth, soup, or stew for about 8 minutes. Can roll dough in strands then snip or pull off pieces dropping into liquid. Or press through holes in a sieve, ricer, or grater for stringy noodle effect. Serves 6-8.

Potato Dumplings

Potato Dumplings
3 medium potatoes, Idaho if possible
1 beaten egg
1 tsp. salt
1/2 to 1 cup flour

Goes well with roast chicken or turkey. Instructions at this link:
http://gooddealmeals.blogspot.com/2011/11/thanksgiving-potato-dumplings.html

Bohemian Bread Dumpling

Bohemian Bread Dumpling
1 cup flour
1 egg
1 tsp. salt
1/3 cup milk
1 tsp. baking powder
1 slice of cubed toast, or 3/4 cup of croutons

Sift dry ingredients, add beaten egg, milk and cubes, mixing until dough holds together in a large ball.  If too thin, add more flour up to a half cup.  In a large pot, bring water to a boil and drop in dumpling, turn heat to low boil, cover and boil for 30 minutes without peeking.

Makes one large dumpling which can be sliced into 1/2 inch thick servings.  Goes well with sauerkraut and gravy, or liver and onion gravy. Serves 4-6.

Tip for slicing:  use a 12 to 16 inch long thread and stretch wide, pull under dumpling.  Pull ends up and cross over center to slice; repeat several times.

Estimated cost:  incredibly inexpensive, each recipe is .70 cents or less to make.