Potato Dumplings Recipe with potatoes, flour, egg, potato starch, salt. Super fluffy classic potato dumplings in 25 min, never dense, always perfect.
Ingredients for Potato Dumplings Recipe
| Ingredient | Quantity | Notes |
|---|---|---|
| Starchy potatoes (russet or floury) | 1 kg | Provides the light, airy texture |
| Eggs | 1–2 | Helps bind the dumpling dough |
| Potato starch or cornstarch | ½ cup | Adds structure; can mix with all-purpose flour |
| Salt | 1 tsp | Adjust to taste |
| Nutmeg (optional) | ¼ tsp | Enhances flavor subtly |
| Butter (optional) | 2–3 tbsp | For serving or added richness |
| Breadcrumbs (optional) | ½ cup | Can be used as a stuffing or coating |
Step‑by‑Step Potato Dumplings Recipe
Boil the Potatoes
Start by cooking the starchy potatoes in boiling water until tender. Keeping the skins on during boiling helps retain nutrients, but you can peel them afterward if you prefer a smoother texture.
Mash or Rice While Hot
Drain the potatoes and mash or pass them through a ricer while still warm. This ensures a smooth, cohesive dough essential for fluffy dumplings. Avoid letting the potatoes cool completely.
Mix with Binding Ingredients
Add eggs, potato starch (or a mix with flour), salt, and optional nutmeg. Mix gently; overworking the dough can make dumplings dense.
Shape the Dumplings
Using floured hands, form small balls. For a traditional twist, you can place a breadcrumb or small crouton in the center.
Cook and Serve
Simmer the dumplings in gently boiling water until they float. Serve hot with melted butter, gravy, or your favorite sauce for a comforting meal.
Tips for Potato Dumplings Recipe
- Use starchy potatoes: Russet or floury potatoes ensure light, fluffy dumplings.
- Mash while hot: Warm potatoes make smoother, cohesive dough.
- Avoid overmixing: Overworked dough leads to dense, heavy dumplings.
- Check dough consistency: Add a little more starch if too wet or a splash of water if too dry.
- Optional crouton center: A small breadcrumb inside the dumpling absorbs moisture and adds a traditional texture.
- Simmer gently: Boil water lightly to prevent dumplings from breaking apart.
- Season properly: A pinch of salt or nutmeg enhances the flavor without overpowering the potato.
Serving ideas
| Serving Idea | Description |
|---|---|
| With melted butter | Simple, classic serving for a soft, rich taste |
| With gravy | Pair with roast meats or stews for a hearty meal |
| Mushroom sauce | Adds earthy flavor to the dumplings |
| With herbs | Sprinkle parsley, thyme, or marjoram for freshness |
| With roasted vegetables | Complements vegetarian or light meals |
| As a side dish | Perfect accompaniment to meats, poultry, or sausages |
Variation for Potato Dumplings Recipe
- Herb dumplings: Mix chopped parsley, thyme, or marjoram into the dough for added flavor.
- Cheese-filled: Insert a small cube of cheese inside each dumpling for a gooey center.
- Mushroom-stuffed: Sauté mushrooms and onions, then wrap them inside the dumplings for a savory surprise.
- Breadcrumb-crouton core: Traditional method for light texture inside.
- Gluten-free: Use potato starch entirely instead of flour to make them gluten-free.
- Quick-prep: Use leftover mashed potatoes to cut prep time to 25 minutes.
Nutrition for Potato Dumplings Recipe
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 180–200 kcal | Base recipe without butter or stuffing |
| Carbohydrates | 38 g | Primarily from starchy potatoes |
| Protein | 4 g | From eggs and potato starch |
| Fat | 2–3 g | Slightly higher if butter is added |
| Fiber | 3 g | Natural fiber from potatoes |
| Sodium | 250 mg | Adjust depending on added salt |
| Sugar | 1 g | Naturally occurring in potatoes |
| Vitamin C | 12% DV | From starchy potatoes |
| Iron | 6% DV | Minor contribution from eggs and potatoes |
FAQs Potato Dumplings Recipe
Q1: What potatoes are best for potato dumplings?
A1: Starchy potatoes like russet or floury varieties are ideal. They create light, fluffy dumplings, unlike waxy potatoes which can make them dense.
Q2: Can I make potato dumplings without eggs?
A2: Yes, you can use a vegan binder like flaxseed gel, though the texture may be slightly less tender.
Q3: How do I prevent dumplings from falling apart?
A3: Ensure proper dough consistency, avoid overmixing, and simmer dumplings gently instead of rapid boiling.
Q4: Can potato dumplings be frozen?
A4: Yes, freeze either uncooked or cooked dumplings. Reheat by boiling or gently pan-frying.
Q5: Can I add fillings to dumplings?
A5: Absolutely! Cheese, sautéed mushrooms, or herbs can make flavorful variations for this potato dumplings recipe.
