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Bavarian Potato Dumplings Recipe
|Potatoes||2 Pound, peeled and boiled|
|Margarine/Butter||1⁄3 Cup (5.33 tbs)|
|Flour||1 Cup (16 tbs), sifted|
|White bread slice||1 , cut into 1 inch cubes|
Serving size: Complete recipe
Calories 1877 Calories from Fat 678
% Daily Value*
Total Fat 76 g117%
Saturated Fat 14.3 g71.4%
Trans Fat 0 g
Cholesterol 185.1 mg
Sodium 441.1 mg18.4%
Total Carbohydrates 274 g91.4%
Dietary Fiber 23.8 g95.1%
Sugars 7.5 g
Protein 35 g70.3%
Vitamin A 67.2% Vitamin C 298%
Calcium 15% Iron 73.8%
*Based on a 2000 Calorie diet
Beat in egg and flour, using enough flour to make an easily handled dough.
Fry cubes of bread in 1 tablespoon margarine until browned on all sides.
Form 2-inch balls of dough.
Press a cube of fried bread into the middle of each dumpling and smooth surface.
Bring a large kettle of water to boil.
Carefully drop potato balls into the boiling water.
Bring water back to a boil and lower heat; simmer for 20 minutes.
Dumplings, will puff up and float to the top of the pot when done.
Drain on paper toweling.
Goes great with sauerbraten or pot roast and gravy.