Nutritional Info

Nutrition Facts

Serving Size 1 (10g)

Calories 49
Calories from Fat 29 (58%)
Amount Per Serving %DIV
Total Fat 3.2g 5%
Saturated Fat 2.2g 11%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 8.9mg 3%
Sodium 36.7mg 2%
Potassium 7.2mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 0.2g 1%
Sugars 0.1g
Protein 0.6g 1%

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Recipe Description
Serve these dumplings hot with your favorite sauce. To reheat dumplings, slice in half and saute in butter or margarine.
Prep time
20 min
Cook time
45 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  all purpose flour
1/4 Teaspoon(t)  nutmeg, ground
1/2 Teaspoon(t)  white pepper, ground
1 Teaspoon(t)  salt
3 Tablespoon(T)  uncooked semolina cereal
3 Tablespoon(T)  cornstarch
3   egg yolks, beaten
9   medium potatoes, peeled
2 Tablespoon(T)  butter
3 Slice(sli)  white bread


Cut bread into 1/2 inch cubes. Heat butter in a medium skillet over medium heat. Add bread and saute, stirring often, until golden brown. Drain sauteed croutons on paper towels. Place potatoes in a large saucepan and add salted water to cover. Bring to a boil over medium high heat. Reduce heat to medium. Cover with a tight fitting lid. Cook 20 minutes or until fork tender. Drain and mash potatoes. Add egg yolks, cornstarch, semolina, salt, pepper and nutmeg. Stir to combine. Using your hands, shape the potato mixture into dumplings about the size of table tennis balls, pressing one or more croutons into the center of each dumpling. Place flour on a dinner plate. Roll dumplings in flour until dumplings are evenly coated. In a large saucepan, bring 2 quarts salted water to a boil. Using a slotted spoon, gently lower dumplings into boiling water. Cover and reduce heat to medium low. Simmer dumplings 15 minutes, or until cooked through. Do not allow water to boil. Remove cooked dumplings with a slotted spoon. Serve hot with melted butter and herbs, or practically any sauce.

Additional notes

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