Potatoes And Dumplings I Made It

Potatoes And Dumplings

pointsevenout 12 years ago
Recipe by RecipesbyMike: Potatoes And Dumplings/saved
This could be a good recipe.
My Russets broke down in the final frying instruction so there was only dumpling left. Think one should use a waxy potato to make it last through the rigors of boiling then frying.
Recipe didn't say to combine the wet ingredients to the dry ingredients to make the dumpling dough.
Dumplings are the heavy type. Not light and fluffy. Maybe a little baking soda would fluffy them up. Used two teaspoons to roll the dough between to get a good shape and size.
Did 10 minutes on the partial boil time, which should actually say simmer. Simmered 10 more minutes after dumplings were inserted.

Note to Mike: The majority of us are not chefs. A little more detail will go a long way in having us enjoy your recipes.

Made Basic All American Brown Gravy to ladle over this recipe. Varied from this gravy recipe by using potato water from the simmered potato and dumplings and added beef bouillon granules to make the broth.
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NPMarie 12 years ago said:

I kindof found that recipe to be a little confusing...looks really good though:) It says to mix the quartered potatoes with the dumpling mix, right? Or are you supposed to drop the dumplings into the potatoes & water to cook? I don't get it..it's probably just me... Love the picture Points:)

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keni 12 years ago said:

Been hooked on German recipes, lately .... thanks for adding this one. Looks simple and a great side dish.

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pointsevenout 12 years ago said:

Found out a little more about making dumplings. Seems that the longer you simmer them the firmer they become. It took quite a few minutes to place the dumplings in the simmering water. I can see where the first ones in would be a lot firmer than the last ones in. So the firm dumplings could have been my fault. Referenced several dumpling recipes and they are all very close. Expeditious dumpling dunking could be the key to lighter fluffier dumplings.
NP that's one of the incomplete instructions.
OH and I forgot to mention that I used the potato water in making the gravy. And keep the dumplings on the small side as they will swell up. A heaping teaspoon is a bit on the large side. And use at least a half cup of butter to brown the potato and dumpling mix so they don't stick to the bottom of the skillet and try to break up when stirred.

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frankieanne 12 years ago said:

I saw this recipe but I was confused by the directions as well. It looked like it could be tasty, if one could figure out how to do it. I've never had these kind of dumplings, pso. Are they like a firmer biscuit or kinda like a potato kinda firm kinda thing? :) Your picture looks a bit like tater tots. By the time its done are there potatoes and dumplings? I just don't get those instructions.

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pointsevenout 12 years ago said:

Those dumplings you see are a bit on the large size. Keeping in mind that mine were over simmered, mine were on the dense side. They should taste like a hot wet biscuit and should be a little fluffy in the middle. Should taste like the dumpling in chicken and dumplings.
I'm thinking I would add some flavoring to the dumpling dough, like garlic powder or other herbs and spices. And don't over mix the dough. Just like biscuit dough or pancake batter, the more work it receives, the more gluten is formed and the tougher the product.

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pointsevenout 12 years ago said:

Conversed with the author about clarifying the instructions and adding a little more detail.

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mommyluvs2cook 12 years ago said:

I have only eaten dumplings in a soup. Never thought of serving a gravy over just the dumplings. Glad you helped him with the directions...for a first time cook they would have had a hard time. Nice Pic!

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RecipesbyMike 12 years ago said:

Sorry for the lack of details in the instructions, I will try and clean them up when I have time. My German family didn't have instructions or amounts written down, you had to watch, I am trying to refine what they taught me. The dense or heavy type of dumpling is all I have ever known. I have had fluffy dumplings... Didn't like them but that's just me.

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keni 12 years ago said:

Excellent of you to stop in, Mike! :-) As I said a lil earlier, I've been on a German recipe kick, and the lack of directions of this one only intrigued me.

If you come back, maybe you could tell me, though... traditionally, is this served as a main dish or would it be more of a side dish?

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pointsevenout 12 years ago said:

Thanks Mike. I don't like heavy or very very light and fluffy dumplings. Somewhere in the middle is nice. Simmer time might be the key to controlling the dumpling density. I will try this recipe again on a shorter simmer.

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RecipesbyMike 12 years ago said:

I updated the recipe after consulting with someone that taught me. I have more German recipes from the "Old Country" some that still need to be written out in detail. Hope the update helps !

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frankieanne 12 years ago said:

OK, I can very much understand what to do. Thank you for the update, Mike, and welcome to IMI. I hope you come back and visit with us again. :)

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pointsevenout 12 years ago said:

Just to clarify, a Russet/Idaho potato is not a white potato although the Russet does have a white flesh. A white potato is a waxy type potato that is used in soups, stews and salads. It holds its shape better than a Russet. Russets are better for baking and mashing.

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lovebreezy 12 years ago said:

Gee P7O I never ever thought about a Russet not being a white potato. It really could make a difference in certain recipes.
RbyM thanks for joining us in the IMI group and I would love to see more German recipes.

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mommyluvs2cook 12 years ago said:

I always thought a Russet was a hardy white potato too! Nice to know! I never buy them anyway, I always buy the waxy yellowish one's that your probably talking about PSO. Or red potatoes sometimes....

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pointsevenout 12 years ago said:

See: http://www.foodsubs.com/Potatoes.html for more info on potatoes.

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