Potatoes & Dumplings/Noodles (March of the Grenadiers)

by Anne Dreer, 10 Feb 2011

• 3 cups flour
• 3 or 4 eggs
• Enough water to make a firm noodle dough
• ½ tsp salt
• 2 large onions, chopped
• ½ tsp salt
• 5 or 6 diced, boiled potatoes (leftover mashed potatoes can also be used)

Put the flour and salt into a bowl and make a well in the centre.  Add the eggs and a little water.  Stir with a wooden spoon or table knife, adding more flour or water to make a firm dough.  Knead into a smooth ball.  Cover with a cloth and let rest. 

In a large pot, bring water and ½ tsp salt to a boil.  Roll out the dough to about a half-inch thickness.  Cut into about 4” x 4” pieces.  Holding one piece at a time, tear off small pieces, about the size of a teaspoon, and drop into the simmering water, being careful it does not boil over (have a glass of cold water ready just in case).  Once the noodles start rising to the top, stir a little and keep simmering for a few minutes.  Drain and rinse with cold water.  Bought pasta can be substituted. 

In a pan or Dutch oven, large enough to hold the potatoes and noodles, sauté the chopped onions and the salt in oil (or lard) till golden.  For enhanced flavor, diced bacon may also be fried with the onions.  Add the potatoes and noodles.  Mix together and keep stirring, allowing to brown. 

Serve with a green salad for a delicious meatless meal.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator]

Last updated: 12/07/2025