Finger Dumplings

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“A variation of a potato dumpling recipe that my family has made for decades. I added in a few of my own touches to enhance the flavor as well. I typically make this for a holiday side dish and can be used with or without gravy. Be cautious though - these are easy to eat before the rest of the food is on the table so sometimes it's best to make 2 portions!”
3 cups

Ingredients Nutrition


  1. Boil about 8 cups of water in a large pot. Let this boil while preparing the dough.
  2. Beat 2 eggs and salt together. Mix in about 1 cup of milk into the eggs/salt mixture and mix. Then add in mashed potatoes. Mix until somewhat smooth.
  3. Add the egg/salt/milk mixture into the 2 cups of flour in a large mixing bowl. If too dry, then add more milk so that the dough is dry enough to be very close to being sticky but not sticky.
  4. Roll into one large loaf. Cut in half. Roll the two sections into smaller and longer loafs. Cut both of these in half as well. You are left with 4 smaller loafs.
  5. Roll each of the smaller loafs into long strands about a 1/2 inch in thickness. They will get very long, about 2 to 3 feet in length each. When they are full rolled into long strands, cut them into 2 inch pieces using a dough knife or knife.
  6. Put 1/4 cup of butter into a large saucepan and heat on medium to medium-high heat but don't let the butter brown much.
  7. Drop the 2 inch pieces of rolled dough into the boiling water. When they float, take a slotted spoon and place the floating pieces into the heated saucepan with butter. Continue to add more 2 inch pieces and remove them as they start to float and add into the saucepan.
  8. In the saucepan, let the dumplings brown slightly and sprinkle the breadcrumbs into the sauce pan while occasionally flipping the dumplings, butter and breadcrumbs.
  9. Once browned, remove and continue the process until all the 2 inch pieces are cooked. Add more butter when the saucepan dries out if needed.

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