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“This is a German dish given to me by my mother-in-law which was passed on to her by her mother and grandmother. It is quite unique and may take a time or two to perfect. It is one of my son's favorite dishes so I've been trying to perfect it for some time. Sometimes I serve this with smoked sausage. This recipe is not recommended for cholesterol restriced diets. You need to allow yourself some time to make these.”

Ingredients Nutrition

  • water
  • 3 -4 potatoes, depending on size peeled and halfed
  • 2 -3 onions, depending on size peeled and quartered
  • 1 -2 teaspoon Butter Flavor Crisco (To Taste)
  • salt and pepper (To Taste)
  • Dumplings
  • 4 cups flour
  • 8 eggs
  • 2 teaspoons salt
  • 2 -3 tablespoons Butter Flavor Crisco, melted


  1. In a dutch oven, fill approximately half full (maybe a little more) with water.
  2. Add potatoes, onions, butter flavored crisco (to taste) and salt and pepper (to taste).
  3. This mixture should be starting to boil by the time the dumplings are added.
  4. Dumplings: Mix together Flour, Eggs and Salt very well in large bowl.
  5. After mixing, place dough on lightly floured surface.
  6. Roll dough out very thin.
  7. Melt 2 to 3 Tablespoons of Butter Flavored Crisco.
  8. Brush Crisco lightly onto entire top of rolled out dough.
  9. (Too much Crisco may make dumplings unroll while cooking) With long side of dough, start rolling up like you would cinnamon rolls.
  10. You may have to use a butter knife to scrape up any dough that may stick to surface as you roll.
  11. After dough is rolled up, cut in pieces (like cinnamon rolls) 1/2 to 3/4 inch thick.
  12. By this time, the potatoes and onions should be boiling on stove.
  13. Place dumplings carefully, a few at a time, into boiling water until all are in.
  14. Reduce heat, cover, and simmer for 45 minutes to 1 hour.
  15. Dough should be cooked through.
  16. You may adjust recipe according to family size.
  17. For instance, for every cup of flour, use 2 eggs and 1/2 teaspoon of salt.

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