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.

13 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.

  5. i made this the night before last to bring to my family, however i forgot them in the fridge..can i cook them if the have been refrigerated uncooked(except the potato) for about 40 hours?

    1. Yes, you should cook them as soon as possible. Because there is no leavening like baking soda/powder, they should still turn out.

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