Best 6 Savory Herb Potato Dumplings In A Buttery Crust Recipes

HERBED POTATO DUMPLINGS

Steps:

• In a large bowl, mix the first eight ingredients. Stir in potatoes. Shape into 1-1/2-in. balls; dust with flour., Drop dumplings on top of simmering soup or stew of your choice. Reduce heat to low; cover and cook 30 minutes or until dumplings are cooked through. Serve immediately.

SAVORY HERB POTATO DUMPLINGS IN A BUTTERY CRUST

Steps:

• Cook your potatoes -- now I just did mine in the microwave. I poked them with the fork a couple of times and then baked 5 minutes on high - turned over and 5 minutes the other side. I let them cool, cut in half and scooped out the potato to a medium size bowl.
• Now in that bowl, add the potatoes and mash just with a fork, then add the eggs, flour, cheese, salt pepper, scallions and herbs. Mix well.
• Just dust your hands with flour to handle the dough because it will be a little sticky. Make golf ball size dumplings. I like to put mine on a cookie sheet and into the refrigerator for a hour or so to firm up before cooking them. Just lay them out on some foil and then cover with saran wrap or plastic wrap. These can easily be made a day in advance. Just as easy.
• Now just in a large pot of water or large sauce pan, medium boil, boil your "balls" potatoes that is. I like to use a pot so I can see when they float to the surface. They should take about 5-10 minutes depending on the size. And don't try to cook a huge batch at once, Just like frying chicken or anything -- just a few at a time. Just set to the side.
• Best part -- In the same pot that you just cooked the potato balls in, just pour out the water and add butter and the bread crumbs, letter the butter melt and mix with the bread crumbs. Then just roll the ball around it inches That's it. The butter and bread crumbs make such a great flavor to the potatoes.
• This is a first class side dish worth every minute. They are just heavenly.

HOMEMADE DUMPLINGS

Steps:

• Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
• Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

SAVORY PORK STEW WITH POTATO DUMPLINGS

Steps:

• Season pork with pepper. Heat oil in 10-inch skillet over medium heat. Cook pork in oil 3 to 4 minutes or until brown, turning to brown evenly.
• Stir together gravy, mustard, vinegar, Worcestershire sauce and red pepper; stir into pork. Heat to boiling, stirring occasionally. Stir in vegetables. Heat to boiling; cover and simmer over medium-low heat 8 minutes, stirring occasionally.
• Make potatoes as directed on pouch, using water, milk and butter. Add egg; whip with fork until smooth. Spoon potatoes over simmering pork mixture. Cover and heat through 5 minutes.

SAUERBRATEN WITH POTATO DUMPLINGS

Steps:

• Season roast generously with salt and pepper. Heat a large Dutch oven or other heavy pot over medium-high heat. Add 3 tablespoons oil; swirl to coat. Sear meat, turning occasionally, until deep brown all over, about 12 minutes. Transfer roast to a plate.
• Reduce heat to medium and add onions, garlic, remaining 1 tablespoon oil, and a splash of water. Raise heat to medium-high and cook, stirring frequently, until onions are translucent, about 8 minutes. Stir in sugar, vinegar, wine, thyme, peppercorns, juniper, bay leaves, and cloves. Bring to a boil, then remove from heat and stir in applesauce. Add roast; turn to coat. Let cool 20 minutes, then cover and refrigerate at least 8 hours and up to 24 hours, turning once.
• Preheat oven to 300 degrees. Transfer Dutch oven from refrigerator to stove top; turn roast in liquid. Bring mixture to a boil over high heat. Cover; transfer to oven and bake 2 1/2 hours, turning roast every 30 minutes. Uncover and bake until roast is tender and the tip of a knife pierces through easily, about 30 minutes more. Remove roast; transfer to a cutting board to rest.
• Meanwhile, cook sauce over high heat until reduced to a silky consistency, 8 to 10 minutes. Taste sauce; add 1 to 2 teaspoons sugar if too acidic.
• Cut roast against the grain into thin slices; return to pot. Divide sliced meat with sauce, dumplings, and reserved croutons among plates. Top with thyme and serve.

GRANDMA'S POTATO DUMPLINGS

Steps:

• Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry., In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir until lightly toasted, 1-2 minutes., In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls., Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, until a toothpick inserted in center of dumplings comes out clean, 8-10 minutes. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 4-6 minutes. , Serve warm dumplings with butter.