Total Time
Prep 30 mins
Cook 3 mins

This recipe has a few more spices in it. It is from Mrs. George C. Fiehler, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Bier Suppe (Beer Soup)

Ingredients Nutrition


  1. On day one cook and rice potatoes and put in the refrigerator.
  2. On the second day mix thoroughly with the remaining ingredients.
  3. Mold potato mixture firmly into small balls with croutons as center.
  4. (4 slices of bread, diced and toasted in butter provide enough croutons.) Molded dumplings are dropped into boiling salt water and cooked for 3 minutes.
  5. They are done when they rise to the surface.
Most Helpful

This recipe would benefit from the addition of "croutons" to the list of ingredients, as well as the mention of needing an extra day (for cooked and riced potatoes to cool) in the prep time. I thought I could whip up some dumplings in under an hour, but it appears that I first need to make croutons and mashed potatoes.

Laura2of7 August 24, 2011

What a unique way to enjoy potatoes. I also added more herbs. I used green onions, coarse sea salt and fresh ground nutmeg. These dumplings were tender and soft, creamy and good, we enjoyed them very much. Thanks for sharing Charlotte.

Baby Kato March 15, 2007

These made a very nice side dish. I have never made anything like this before but the instructions are great and they came out perfectly. I did double all the seasonings and think they would have been a bit bland without this for our tastes. Went great with pork - thanks for posting!

currybunny June 07, 2006