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Dumplings

Irish Dumplings

  • 2 tbsp oil
  • 1 tbsp onion, chopped
  • 1/2 cup grated, drained and uncooked potatoes
  • 2 lbs. boiled potatoes or 5 cups riced and cooled
  • 1 tbsp salt
  • 3/4 cup flour
  • 2 eggs, slightly beaten

Heat oil in frying pan, add onion and fry until golden brown.

Add grated potatoes.

Cook until mixture forms a paste; let cool, add riced potatoes, salt, flour and eggs; stir until smooth and form into balls size of a walnut.

Drop into boiling salted water.

Cook until dumplings rise to the top and are cooked through center, about 15 minutes.

Drain.

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT