Dumpling Experiment

[bill ace 350]

Having thick cut pork chops and sauerkraut tomorrow.

Was going to make German style bread dumplings, but decided to attempt to come up with a combination bread anf potato dumpling. I will combine leftover mashed potatoes with my bread dumpling recipe and hope it works.

Pics, recipe and review tomorrow.

 

[in. pred]

i sure wish i knew how to make my grandmothers dumplings. they were big fluffy and yellow with butter inside! floated in a big pot of tater soup. been 30+yrs since i had them. one of the foods ill never forget.

too much potato they mite fall apart?

 

[Fueling Around]

Interesting.
I have never had bread dumplings. Even my German lineage wife never asks for them.
Potato dumplings is a treat. I'm Norwegian lineage and we had Klubb (with or without meat) but they are made with fresh or dehydrated potatoes.
Left over mashed gets mixed with egg, flour, and water formed into patties and fried in butter until heated through with a nice crispy skin on the outside.

 

[DRKsmoking]

combination bread anf potato dumpling

Sounds good, I'm in because , well .... Potatoes. lol

David

 

[Steve H]

Sounds good! Since the dumpling kits are stupid $$. I'm going to make my own.
Found a recipe that sounds good. I'm just waiting on the potato starch to arrive. Couldn't find any locally. It would be nice if I finely used the ricer I bought last year.

 

[bill ace 350]

Sounds good! Since the dumpling kits are stupid $$. I'm going to make my own.
Found a recipe that sounds good. I'm just waiting on the potato starch to arrive. Couldn't find any locally. It would be nice if I finely used the ricer I bought last year.

Yuo. Bought the chops and sauerkraut Friday at the commissary. Went to the German section and the boxed one were $6.00! I passed and grabbed some stove top. I made dumplings with it previously, but decided to try the bread-potato combo.

 

[chopsaw]

waiting on the potato starch

Never made the dumplings , but been messing with mashed potato cakes . The starch is key when using leftover mashed potatoes .
Holds them together , and gives a crisp crust if frying . Creamy texture on the inside .

I use Bob's Red mill , pink bag . I find it in the organic / health food aisle .

 

[Steve H]

Never made the dumplings , but been messing with mashed potato cakes . The starch is key when using leftover mashed potatoes .
Holds them together , and gives a crisp crust if frying . Creamy texture on the inside .
View attachment 732209
I use Bob's Red mill , pink bag . I find it in the organic / health food aisle .

That's what I was looking for at Wegmans. Use that often.But they were out. I got some Arizona kitchen supply brand coming.
We make German potato pancakes. I just use grated russet taters that are rinsed than use potato starch and egg.

 

[Steve H]

Yuo. Bought the chops and sauerkraut Friday at the commissary. Went to the German section and the boxed one were $6.00! I passed and grabbed some stove top. I made dumplings with it previously, but decided to try the bread-potato combo.

They used to be half that!

 

[chef k-dude]

Sounds good! Since the dumpling kits are stupid $$. I'm going to make my own.
Found a recipe that sounds good. I'm just waiting on the potato starch to arrive. Couldn't find any locally. It would be nice if I finely used the ricer I bought last year.

Ha ha! I use mine mostly to squeeze kraut of its juice for Reuben's.

Never made the dumplings , but been messing with mashed potato cakes . The starch is key when using leftover mashed potatoes .
Holds them together , and gives a crisp crust if frying . Creamy texture on the inside .
View attachment 732209
I use Bob's Red mill , pink bag . I find it in the organic / health food aisle .

I haven't made potato cakes in years, Probably because I almost never make mashed potatoes! I used to love potato cakes though...with chives.

 

[Steve H]

Ha ha! I use mine mostly to squeeze kraut of its juice for Reuben's.

I never thought of that! Neat!

 

[zwiller]

mashed potato cakes .

Grew up on those. Parents thin it with flour and water, ends up VERY much like a pancake. Served with maple syrup. Not a fan. I could probably make them passable with some mods like sour cream and chive.

We make German potato pancakes. I just use grated russet taters that are rinsed than use potato starch and egg.

GOOD potato pancakes are a work of art. Easy to make but HARD to perfect. I get better each time but still pretty far off from where I want to be.

 

[Steve H]

GOOD potato pancakes are a work of art. Easy to make but HARD to perfect. I get better each time but still pretty far off from where I want to be.

I'm pretty good with them. The key is to gently mix. And don't flip until the edges are nicely browned. Learned while in Germany.

 

[chopsaw]

We make German potato pancakes. I just use grated russet

Yup . Same here . They were a staple when I was a kid . Been awhile since I've made them .

passable with some mods like sour cream and chive.

Those start as mashed potatoes . Butter , sour cream and some garlic . They're good .

 

[Steve H]

Yup . Same here . They were a staple when I was a kid . Been awhile since I've made them .


Those start as mashed potatoes . Butter , sour cream and some garlic . They're good .

Oh yeah. The mashed potato ones are pretty darn good too.

 

[bill ace 350]

Dinner plate. Dumplings were very good! Recipe to follow.

 

[bill ace 350]

1 box stove top pork flavor.

2 cups cold mashed potatoes.

2 cups half and half

1 egg


Black pepper.


Simmered 15 minutes in water seasoned with chicken boullion.

 

[chopsaw]

1 box stove top pork flavor.

Dry or cooked and cooled ?
Zoomed in on the pic . Looks like dry .

 

[bill ace 350]

Dry or cooked and cooled ?
Zoomed in on the pic . Looks like dry .

Was dry. After adding egg and milk refrigerated until crumbs had absorbed liquid.

 

[Torch&Tone]

I love that pretty much every cuisine out there has some form of dumpling. Grind/mash/crumble some form of starch, mix with water/oil, form into a ball or disk, (optional: wrap around some type of filling,) and cook. Arepas, gnocchi, bao, tamales, crab rangoon, empanadas, borek, knödel, gyoza, samosas, pierogi, ravioli...