Originally Posted by Chef Munky
My Mother used to make German potato dumplings. They were always my favorite if she made a pork loin roast with gravy and sauerkraut with it.
They never had the chance to meet the freezer
Yeah, but the OP has 100# of potatoes!
My grandmother's were stuffed with an herb bread cube mix with onions, celery and poultry seasoning. The onions and celery were finely chopped and sauteed in butter, seasoned with the poultry seasoning, salt and pepper. The bread cubes were added and mixed with the veg. If they weren't moist enough more butter was added until they were. These were always served with sauerbraten and extra dumplings were made for breakfast the next day. The extras were put in the fridge overnight, sliced 1/2" thick and fried, you guessed it, in butter. Perfect with eggs and sausage or bacon.