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Ingredientes
- Flour
- 8 x Red potatoes -- peeled and Salt Cut into fourths Oil potatoes in a kettle of l Ender. Drain the water
Direcciones
- And, while warm, mash the potatoes "real good." Cold in the refrigerator.
- When cold, transfer the mashed potatoes to one end of an 8 1/2 x 13 x 2 inch cake pan or possibly a lasagne pan. Push and spread the potatoes to one end of the pan, keeping the potatoes about 2 inches deep. Add in the same amount of flour as there is potatoes to the other end of the pan. Sprinkle the potatoes with salt to taste. Flour your hands well and mix and combine the potatoes and flour a little at a time, pushing some potatoes toward the center and then pushing some flour to the center, mixing and combining and pushing aside. Mix well. Flour your hands again and form into balls 2 to 2 1/2-inches in diameter. Bring a kettle of water to a roiling boil. Coat the dumplings with more flour and, one at a time, add in the potato dumplings to the boiling water. Boil for 20 to 30 min.
- This recipe was handed downto Dick Caldwell from his stepfather, Fred Koran, who made HIS dumplings at least 3 inches in diameter. One could compare them to cannonballs - and once in your stomach, could possibly last all day and night into the next day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 12 servings | |
| Calories 99 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 646mg | 18% |
| Total Carbs 22.58g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.42g | 1% |
| Protein 2.68g | 4% |
