Grandma Helen's Potato Dumplings

Grandma Helen's Potato Dumplings

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Lori Borgmann


Here is another recipe that brings up fond memories of growing up and my grandma teaching me how to cook. I think about once a week she would make something that required sauerkraut and potato dumplings. I can remember standing on a chair at the stove watching and learning! The secret to her wonderful dumplings is the farina or cream of rice. I have seen many recipes calling for cream of wheat, but they're just not the same.


★★★★★ 1 vote

Stove Top


  • 3 c
    cooked potatoes - riced or finely mashed
  • 2 large
    whole eggs
  • 1/3 c
    uncooked farina - aka cream of rice
  • 1 Tbsp
  • 2 c

How to Make Grandma Helen's Potato Dumplings


  1. First thing after you rice or finely mash your potatoes put them into the fridge. When the potatoes are cold, add the remaining ingredients. Mix in the order given above. Shape into small balls or drop by teaspoons full into a large pot of boiling water that has 1 teaspoon of salt added to it. Cover with a lid. When they come back to a boil stir to loosen them if some are stuck to the bottom. Replace lid and boil for 10 to 15 minutes. Test your dumplings by taking one out of water and cutting it in half. If the center is raw cook them a few minutes longer.
  2. Grandma traditionally served this with pork roast and sauerkraut. She also used pork chops, beef roast, beef tongue, roasted pig's ears, pig's feet, ox tail, etc. Grandma Helen's were and still are the best potato dumplings I have EVER tasted!

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About Grandma Helen's Potato Dumplings

Main Ingredient: Potatoes
Regional Style: American

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