Stuffed Dumplings - Turkey stuffing 3These dumplings are almost a complete meal in itself, since you have the potatoes, the meat, plus add your favorite gravy, or a savory tomato sauce, and dinner is ready.

My sister shared a bunch of new recipes with me, so I will also share them with you, as soon as I test them out, and include some pictures to show them off.

These dumplings are very tasty, and the leftovers are great reheated in the microwave.

You may serve them with your favorite gravy, sauteed onions in butter, sauteed bread crumbs in butter, or a savory tomato sauce.

I made my own tomato sauce using fresh tomatoes from my garden.

This recipe yields 32 dumplings, slightly larger in size than a golf ball.

Ingredients for the dough:

  • 3 cups mashed potatoes (about 10 medium size potatoes)
  • 3/4 cup all-purpose flour
  • 1/4 cup Wondra flour
  • 2 Tbs. corn starch
  • 1 egg plus 1 egg yolk
  • 1 Tbs. butter
  • 1 Tbs. Canola oil
  • 1/2 tsp. salt

Ingredients for the stuffing:

  • 1 lbs. ground meat (I used turkey for this recipe, but chicken, beef or pork may also be used)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 Tbs butter
  • 1 tsp. Sage
  • 1/2 tsp. Oregano
  • 1/2 tsp. Basil
  • 2 Tbs. Flat Leaf Italian Parsley, chopped
  • 4 Tbs. bread crumbs
  • 1 egg
  • Salt and black pepper to taste

Directions for the stuffing:

  1. Add 1 Tbs. butter to a frying pan, and saute the chopped onions for 2 minutes, until translucent.
  2. Add the minced garlic and saute for a minute longer, stirring often.
  3. Add the ground meat and continue to saute, until fully cooked, stirring continuously to break it up.
  4. Season with salt, pepper, oregano, basil, parsley and sage.
  5. Remove to a medium bowl, and mix well with 1 egg and bread crumbs, to make stuffing.
  6. Set aside to cool, then form into 32 meatballs, about the size of a walnut.

Directions for the dough:

  1. Peel the potatoes, cut in chunks.
  2. Rinse and place in a pot of cold, salted water.
  3. Bring to boil and cook until done (about 20 minutes).
  4. Drain the water, and add 1 Tbs. butter.
  5. Mash well, until smooth, and not lumpy.
  6. Set aside.
  7. Place the mashed potatoes on a floured work area.
  8. Mix the all-purpose flour with the corn starch and Wondra.
  9. Make a well in the middle of the potatoes, and add the flour mixture.
  10. Add 1 egg, one egg yolk, salt and oil.
  11. Mix it all up, to create a soft and satiny dough.
  12. Let the dough rest 5 minutes, covered with a tea towel.
  13. On a floured work surface, roll the dough into a long rope, about 2 inches in diameter.
  14. Use a sharp knife, and cut the dough rope into 32 slices, about 1/4 inch thick.
  15. Using floured hands, and working on a floured surface, form each slice into a thin circle (less than 1/8 inch thick).
  16. Place one prepared meatball in the middle of the circle and bring edges together to seal, then roll between the palms of your hands to form a ball.
  17. Set aside on a floured surface and repeat the process until all the dough and filling are used up.
  18. Meanwhile, fill a pot with salted water, and bring to boil.
  19. Place several dumplings (no  more than one layer once they float up to the top) into the boiling water, and gently stir with a wooden spoon, or spatula.
  20. Bring to boil again, and once they float to the top, cook for at least 8 minutes.
  21. Remove with a slotted spoon into a bowl of cold water, and leave them in there for few minutes to cool off. Then pour out into a colander, to drip off.
  22. Repeat the cooking process for the remaining dumplings.

 

Stuffed gnocchi  - with sauteed breadcrumbsStuffed gnocchi  -  with sauteed onions and butter

Stuffed gnocchi  - seved with mushroom sauce

Serve warm with your favorite gravy (mine favorite is mushroom – center picture).  The above serving suggestions also include sautéed bread crumbs in butter, garnished with chopped parsley, or sautéed onions in butter, garnished with chopped dill weed.

 

 

 

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9 Responses

  1. Marilyn

    September 19th, 2013 at 9:14 am

    1

    These look amazing.. What is Wondra Flour?

  2. Suburban Grandma

    September 19th, 2013 at 9:20 pm

    2

    Thank you for your comment. These were very tasty, and filling at the same time…a nice meal.
    Wondra flour is coarser than regular flour, and I use it mostly to thicken gravies, because it does not get lumpy like regular flour.
    I just placed this link – http://bakingbites.com/2008/05/what-is-wondra-flour/- in my post about Wondra Flour,for more details.

  3. Marilyn

    September 20th, 2013 at 9:17 am

    3

    Thanks.. I will look for it but it looks like you can just use more flour in the recipe.. Do you know if these freeze well. I have made pyrohy with meat filling but they did not freeze well

  4. Suburban Grandma

    September 20th, 2013 at 10:20 pm

    4

    If you do not have Wondra flour, then you can also use Potato Flour, since that will make the dough lighter, than additional regular flour.
    I hope they taste as good after being frozen, since I gave some frozen to my sons….will keep you posted once I hear back from them. I have froze them myself, since this is the first time I ever made them, and served them fresh. Now I am testing CHOCOLATE Varenyky…interesting eh?…will post about it as soon as I get it all together….

  5. Marilyn

    September 21st, 2013 at 10:16 am

    5

    Thank you for that.. I will let you know when I make them.. I was thinking they would be lovely refried too! Have a lovely weekend

  6. Marilyn

    September 21st, 2013 at 3:06 pm

    6

    Just returned from a shopping trip to my favourite European Market and was surprised to see these dumplings in their freezer section .. I always gasp at the cost, these were over five dollars for about 10 .. It is the first time I have seen them carried there.

  7. Suburban Grandma

    September 22nd, 2013 at 7:08 pm

    7

    Wow…how coincidental is that..??? I wonder what kind of meat they used to fill theirs, and if the dough was like for gnocchi or verenyky…
    Those European store have lots of interesting stuff…I love stopping in at the NJ or Philadelphia ones, once I am in the area.

  8. Marilyn

    September 25th, 2013 at 8:36 am

    8

    I know.. I did ask but their English is poor so need to ask when the owner is in..All she said was meat..LOL

  9. Suburban Grandma

    September 25th, 2013 at 8:03 pm

    9

    That’s funny….


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