1898 Potato Dumplings
Transport your taste buds back to the late 19th century with these comforting 1898 Potato Dumplings, a recipe steeped in old-world charm and heartwarming simplicity. Made from fluffy mashed russet potatoes, a touch of all-purpose flour, and a single egg, these tender dumplings are handcrafted and boiled to perfection before being tossed in golden, buttery breadcrumbs for a delightfully crisp coating. The recipe is both economical and versatile, ready in just about an hour, and serves as the perfect accompaniment to roasted vegetables, hearty stews, or savory gravies. Garnished with a sprinkle of fresh parsley, these dumplings are a timeless comfort food that will bring historic flavor to your table. Perfect for family dinners or special occasions, this nostalgic dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 1.5 cups all-purpose flour
- 1 large egg
- 2 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons butter
- 0.5 cups breadcrumbs
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel the russet potatoes and cut them into large, even-sized chunks.
Place the potato chunks in a large pot of salted water and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes thoroughly and mash them while still warm using a masher or ricer until smooth. Allow the mashed potatoes to cool slightly.
In a large mixing bowl, combine the mashed potatoes with 1 cup of all-purpose flour, 1 large egg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until a soft but workable dough forms. Add additional flour, 1 tablespoon at a time, if the dough is too sticky.
Lightly flour a clean surface and divide the dough into four equal portions. Roll each portion into a long cylinder about 1 inch in diameter, then cut into 1-inch pieces to form dumplings.
Bring a large pot of salted water to a gentle boil. Drop the dumplings into the water in batches, making sure not to overcrowd the pot. Cook for 3-5 minutes, or until the dumplings float to the surface. Use a slotted spoon to transfer them to a plate lined with paper towels.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the breadcrumbs and stir until golden and fragrant, about 2-3 minutes.
Gently toss the cooked dumplings in the buttery breadcrumbs until coated and heated through.
Garnish with freshly chopped parsley, if desired, and serve warm. These dumplings pair wonderfully with a side of roasted vegetables or a rich gravy.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 5992 mg | 261% | |
| Total Carbohydrate | 443.6 g | 161% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 18.3 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 270 mg | 21% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 7011 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
