Real Recipes From Real Home Cooks ®

spinach potato dumplings medely

a recipe by
Rose Mary Mogan
Sauk Village, IL

I made meat Loaf with Mashed Potatoes, & had some left over, so I decided to make Potato Dumplings with spinach, but add colorful sautéed Rainbow Peppers With onions & Bacon to them to not only add another vegetable but to also add more color, eye appeal & flavor to the dish. They really turned out great. Great Flavor added color, & a creative way to use up the left over mashed potatoes. Dan really loved them & so did I. This is a variation of my Potato Dumplings that's already posted, or the Spinach Potato Cakes, but made into dumplings, any way you look at it, they are tasty & delicious.

serves Makes about 3 1/2-4 Dozen dumplings
prep time 25 Min
cook time 25 Min
method Stove Top

Ingredients For spinach potato dumplings medely

  • 1 can
    15 1/2 oz. canned spinach, drained well
  • 8-10 md
    mini sweet peppers (assorted colors) cut into rings
  • 3 c
    cold mashed potatoes
  • 3 c
    all purpose flour (plus extra for rolling)
  • 4 Tbsp
    chopped chive (i used fresh this time)
  • 4 clove
    garlic, minced
  • 1 Tbsp
    onion powder
  • 2-3 md
    onions, sliced
  • 1/2 stick
  • 2 Tbsp
    olive or canola oil
  • 2 tsp
    coarse black pepper
  • 1 1/2 tsp
    kosher salt
  • 3 lg
    eggs, room temperature
  • 2/3 c
    real bacon bits, optional

How To Make spinach potato dumplings medely

  • 1
    Please Remember: FOR EACH ONE CUP OF MASHED POTATOES USE ONE CUP OF FLOUR PLUS 1 LARGE EGG. The bagged variety of Bacon bits from Sam's Club comes in handy to add extra flavor to a dish like this.
  • 2
    Add the flour, drained & squeezed dry spinach to a large bowl, along with the spices, mashed potatoes and eggs, mix together to form a soft dough. Add additional flour as needed to bowl to roll into dumplings and place on a large platter. I PREFER TO MAKE ALL OF THE DUMPLINGS AT ONCE BEFORE DROPPING THEM INTO THE HOT WATER for more even cooking time.
  • 3
    Fill a large pot with water and bring to boil. Drop dumplings into boiling water enough to cover bottom of pot. Do not over crowd bottom of pot.
  • 4
    Allow to cook long enough to float to top. Then remove with slotted spoon on to a large platter. Repeat till all dumplings are cooked.
  • 5
    Add butter and oil to a large skillet, I used a 16 inch skillet, heat over medium high heat, then add the chopped vegetables, and allow to cook for about 6-8 minutes, then add the dumplings into the skillet and allow to brown slightly if desired, stirring often to prevent sticking.
  • 6
    During last 5 minutes or so of cooking add the real bacon bits if desired, and stir to mix, then serve on a large platter, with additional chopped chive and bacon bits if desired. Serve while still hot.