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Terry’s Cooked Potato Dumplings
by Terry
(AURORA,CANADA)
My mother always made the Thuringer dumplings with raw potatoes. But it was soo much work and as well they are very heavy in your stomach.
I started making my own recipe it became our family favourite.
So bake 5 lbs russet potatoes in the oven for one hour. Prick them so water escapes The Russets are nice and floury for the dumplings.
When cool you peel and leave them to totally get cold. It’s best to do this the day before you need the dumplings.
The next day when needed you grate them with a box grater in a large bowl add some salt and one egg. Lightly start mixing and add about 2 cups of regular flour just until you can form dumplings. You must use the dough immediately otherwise the dough will not hold together anymore.
Drop them in a large pot of salted boiled water not touching ....you might need 2 large pots.
Do not boil otherwise they will fall apart.
When they rise they are done. Remove each one very gently with a slotted spoon.
These dumplings are a Family favourite and soo yummy the next day too with lots of gravy for both 1st and 2nd day
ENJOY
Can’t wait to eat these at Christmas
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