Time 25m Yield 4 servings. Number Of Ingredients 8 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.
Time 55m Yield 4 Number Of Ingredients 3 Steps:
Heat a large pot of water to boiling. Peel potatoes, and keep submerged in cold water to prevent browning. Grate potatoes, by hand or with a food processor, into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn’t hold together, Stir in more flour. Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely. Gently stir with wooden spoon so dumplings don’t stick together. Reduce heat to slow boil. Boil for 40 minutes. Drain in colander. Rinse with hot water. Serve with gravy or melted butter.
Time 27m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Mix all ingredients together to form a soft dough. Drop by tablespoon full into a slightly salted boiling water. Cover and boil until light and fluffy (approximately 12 minutes). Do not lift lid or they will fall and turn out doughy.
Time 40m Yield 4 servings (20 dumplings) Number Of Ingredients 11 Steps:
Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes. Meanwhile, bring a large pot of salted water to a gentle boil. Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside. Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling. Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.
Number Of Ingredients 7 Steps:
Mix broth and white sause mix until smooth in dutch oven Stir in Potato, onion, ham, milk. Bring to boil. Reduce heat, cover and simmer 15 minutes. Drop rounded teaspoon fulls onto hot soup. Return to boiling. Reduce heat and simmer uncovered for 10 to 15 minutes or until potatoes are cooked and fork inserted into dumpling comes out clean. Old fashioned dumplings stir together: 1.5 cups flour 1 teaspoon baking powder 1/4 teaspoon salt Make a well in center of flour mixture In a small bowl lightly beat 1 egg, 1/2 cup milk and 2 tablespoons of vegetable oil. Add mixture to flour mixture. Stir with fork until flour is moistened.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 13 Steps:
In a 4-quart Dutch oven, gradually stir broth into white sauce mix until smooth. Stir in potato, onion, ham, evaporated milk, and pepper. Bring to boiling, decrease heat. Cover and simmer for 15 minutes, stirring occasionally; taste and adjust seasoning. Dumplings-in a medium bowl, stir together the flour, baking powder, and salt. Make a well in the center of the flour mixture. In a small bowl, lightly beat the egg with a fork; stir in the milk and vegetable oil. Add egg mixture to flour mixture; stir with a fork until flour mixture is moistened. Using rounded teaspoonfuls, drop dumping dough onto hot soup. Return to boiling, decrease heat. Simmer, uncovered, for 10-15 minutes or until potatoes are tender and a toothpick inserted into a dumpling comes out clean. If desired, sprinkle with fresh snipped parsley.
