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Easy White Potato Dumplings Recipe

Ingredients

1 teaspoon salt

1 teaspoon brown sugar

1 1/2 teaspoons ground cinnamon

1 dash ground nutmeg

2 teaspoons lemon juice

1 1/2 teaspoons onion juice

2 teaspoons lemon zest

3 eggs

1/4 cup vegetable oil

1/8 teaspoon salt

2 cups chopped celery

1/8 teaspoon dried thyme

1/4 teaspoon dried parsley

1 1/2 teaspoons dried sage

1 teaspoon dried thyme sprigs (optional)

1 1/4 teaspoons dried thyme sprigs

2 teaspoons dried rosemary

1/4 teaspoon dried sage sprigs

1/8 teaspoon dried marjoram (optional)

1/8 teaspoon dried rosemary sprigs

Directions

Place salt, brown sugar, cinnamon, nutmeg, lemon juice and onion juice in food processor or blender; blend well.

In a small bowl, mix eggs, oil, salt, celery, thyme, parsley, sage, rosemary and rosemary. Mix well; refrigerate until ready to serve.

In a large bowl, mix potato, vegetable oil, lemon juice, onion juice, celery syrup, chicken bouillon granules, salt, brown sugar, cinnamon, nutmeg and lemon zest. Stir together.

Preheat oven to 350 degrees F (175 degrees C).

Spread mixture in a 9x13-inch baking dish. Sprinkle with thyme, parsley, sage, rosemary and rosemary sprigs. Sprinkle with parsley sprigs, rosemary sprigs and marjoram.

Bake in preheated oven for 1 hour.