Rolled Dumplings
Ready In: 2 hrs
Serves: 4-6
Ingredients
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off