Prep 1 hr
Cook 1 hr
This is a German dish given to me by my mother-in-law which was passed on to her by her mother and grandmother. It is quite unique and may take a time or two to perfect. It is one of my son's favorite dishes so I've been trying to perfect it for some time. Sometimes I serve this with smoked sausage. This recipe is not recommended for cholesterol restriced diets. You need to allow yourself some time to make these.
- 3 -4 potatoes, depending on size peeled and halfed
- 2 -3 onions, depending on size peeled and quartered
- 1 -2 teaspoon Butter Flavor Crisco (To Taste)
- salt and pepper (To Taste)
- 4 cups flour
- 8 eggs
- 2 teaspoons salt
- 2 -3 tablespoons Butter Flavor Crisco, melted
- In a dutch oven, fill approximately half full (maybe a little more) with water.
- Add potatoes, onions, butter flavored crisco (to taste) and salt and pepper (to taste).
- This mixture should be starting to boil by the time the dumplings are added.
- Dumplings: Mix together Flour, Eggs and Salt very well in large bowl.
- After mixing, place dough on lightly floured surface.
- Roll dough out very thin.
- Melt 2 to 3 Tablespoons of Butter Flavored Crisco.
- Brush Crisco lightly onto entire top of rolled out dough.
- (Too much Crisco may make dumplings unroll while cooking) With long side of dough, start rolling up like you would cinnamon rolls.
- You may have to use a butter knife to scrape up any dough that may stick to surface as you roll.
- After dough is rolled up, cut in pieces (like cinnamon rolls) 1/2 to 3/4 inch thick.
- By this time, the potatoes and onions should be boiling on stove.
- Place dumplings carefully, a few at a time, into boiling water until all are in.
- Reduce heat, cover, and simmer for 45 minutes to 1 hour.
- Dough should be cooked through.
- You may adjust recipe according to family size.
- For instance, for every cup of flour, use 2 eggs and 1/2 teaspoon of salt.