Potato Dumplings

Potato Dumplings

When potatoes go on sale for 15 cents a pound, I buy them. Last November, they were cheap enough for me to buy 40 pounds. The problem is, I don’t cook them fast enough to save them from going bad. I store them in the garage in the winter, where temperatures plunge. Yesterday, I thought I’d better check on them. I am so glad I did. Many were rotten.

So what do I do with 25 pounds of potatoes that must be cooked NOW?

First, I sorted through them and discarded the bad ones. Next, I threw as many as would fit into the oven to bake. When they were done, I mashed them with cheese and cream cheese and put them into 3 gallon-sized zip-loc bags. Then, I made others into twice baked potatoes by roasting them with olive oil, cutting them in half, mixing the centers with sour cream and cheese. I put the filling into as many as I could (2 more gallon-sized zip-locs) and then put the remaining skins in a zip-loc for “crispy potato skins”. I sliced another 20 potatoes and cooked them in heavy skillets. I added dehydrated onions, eggs, sour cream and cream cheese and poured them into 3 square foil dishes. All of these are now in my freezer.

Frozen potato casseroles

Finally, I peeled all of the rest and boiled them. I mashed 2/3 for dinner/leftovers. The other 1/3 became potato dumplings.

Potato Dumplings
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Ingredients
  • 4 cups boiled potatoes, mashed or pressed through ricer
  • 3 cups flour
  • 1 tsp salt
  • 1 egg, slightly beaten
Instructions
  1. Mix all ingredients in a large bowl.
  2. For ping pong sized balls.
  3. Drop into salted boiling water and cook for 12-15 minutes.
  4. Serve with butter or slice and fry or sop with gravy.

I am flash freezing them and then putting them in yet more zip-loc bags.
Potato Dumplings
So, although I didn’t originally plan to do it this way, I ended up with about a dozen side dishes that will be easy to pull out of the freezer and cook or bake.

11 thoughts on “Potato Dumplings

  1. >Hi. Thanks for stopping by my blog. We didn’t make the empanadas this week but as soon as we do (and I work out the recipe), I’ll post it on my blog.

    I also have to say “wow”, your freezer is so nicely organized. Also, do you parboil your dumplings before freezing or freeze raw and cook frozen (or thawed)?

  2. >To Edie: I froze them raw (the potatoes were already cooked, of course). I will let them thaw overnight on a tray before I boil them.

  3. >Awesome dumpling recipe. Kristen I love how your mind works! LOL this is the kind of thing I do too. Others laugh, but I won’t waste a thing and it makes meal prep so easy to have things pre-prepared! Thank you for playing along!

  4. >What a smart save!

    I never would have thought of freezing twice-baked potatoes, but now that I think about it, I see them at the grocery all the time.

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