Potato-Bread Dumplings Recipe
Ingredients
| Potatoes | 8 Medium | |
| Flour | 1⁄2 Cup (8 tbs) | |
| Eggs | 2 , slightly beaten | |
| Salt | 1 1⁄2 Teaspoon | |
| Bread slice | 1 | |
| Minced onion | 1 Tablespoon | |
| Butter | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1794 Calories from Fat 326
% Daily Value*
Total Fat 37 g56.9%
Saturated Fat 19.2 g95.9%
Trans Fat 0 g
Cholesterol 487.5 mg162.5%
Sodium 3280.4 mg136.7%
Total Carbohydrates 331 g110.3%
Dietary Fiber 32.8 g131.3%
Sugars 12 g
Protein 49 g98.9%
Vitamin A 25.3% Vitamin C 454.5%
Calcium 25.7% Iron 90.5%
*Based on a 2000 Calorie diet
Directions
Rice potatoes; re- frigerate, uncovered, overnight.
Combine flour, eggs and salt with potatoes; mix well.
Remove crusts from bread; cut into small cubes.
Brown onion and bread cubes in'butter.
Roll 1 spoonful potato mix- ture around small amount of bread mixture.
Repeat procedure until both mixtures are used.
Drop dump- lings into boiling water in large kettle; boil for 20 minutes or until cooked through.
Drain; serve at once.
Chef
