1898 Potato Dumplings
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 3 cups mashed potatoes
- 1 cup chopped cooked ham
- 1 egg
- 1 cup flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons ham fat or 2 tablespoons bacon fat
directions
- Set a large pot of salted water on to boil.
- Mix all the ingredients together well, except the fat. You should have a soft but moldable dough; you may need to mix in a little more flour. Divide the dough into 4 equal parts.
- Mold into flattish, rectangular cakes, about 2" thick.
- Gently place the cakes in the boiling water and simmer for 1/2 hour.
- Drain and let cool. It will fall apart if you try to slice it before it is cool.
- Cut in 1/2" thick slices and fry in bacon or ham fat, over medium heat, until nicely browned, on both sides.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I wish I knew how to make this recipe work. The ham and potato combination is a simple pleasure and I was planning on frying the dumplings in bacon drippings. The first time I used Yukon potatoes that I had mashed with some milk so I have some for dinner that night. I found that flouring the counter and my hands made it easier to shape the dumplings and to pick them up because the dough was soft. They fell apart in the water and disintergrated. The second time, I used russets, no milk and extra flour - they fell apart when I tried to remove them from the water at the end of the cooking time and they either disintergrated or were mushy and gluey. I wonder if the dough should be kneaded or chilled? I would love to be able to make these come out right. Sorry Jenny.
RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.