This recipe has been passed down in my family for generations. I’ve done my best to put measurements to it, but we have always made them by feel. Dense and filling, these dumplings are best paired with the sauerkraut recipe below.
- 1 baking potato, peeled and cubed into 1/2″ pieces
- 2 baking potatoes, shredded
- 1 egg
- 1/2 cup milk
- 2 1/2 cups flour
- salt and pepper to taste
Boil the cubed potato until tender. At the same time, boil a large stockpot of water. Put drained potato cubes into a bowl with the shredded potatoes. Add egg, milk and flour. At this point, you just have to play with the ingredients. If the dough is too sticky, add more flour. If it’s too dry, add a splash of milk. You should be able to roll into 2″ balls without the dough sticking to your hands. Put the rolled dumplings into the boiling water and cook for 25-30 minutes. (this also varies depending on the size of the dumplings).
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Hi Claudia! I’m so happy that you’ve reached out. Thank you so much fir the kind words and the recommendation!…
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It’s been awhile since I’ve made the instant pot version, I’m sorry.
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