Easy Potato Dumplings Recipe

Introduction

Easy potato dumplings are a comforting and versatile dish that’s perfect as a side or a light meal. Made from simple ingredients like starchy potatoes and cornstarch, these tender dumplings have a delicate flavor and a satisfying texture.

Ingredients

• 2 lbs starchy potatoes (Russet or Yukon Gold)
• 1 cup corn starch
• 2 tbsp corn starch
• 1 1/2 tsp salt
• 1/4 tsp nutmeg
• 2 eggs
• 6-8 tbsp butter
• 1/2 cup buttered bread crumbs (optional garnish)
• 1 tbsp fresh parsley (optional garnish)

Instructions

1. Step 1: Peel the potatoes and cut them into large chunks.
2. Step 2: Place the potatoes in a pot, cover with water, and bring to a boil over high heat. Once boiling, lower the heat to medium, cover, and cook for 20-25 minutes until tender.
3. Step 3: Drain the potatoes and roughly mash them, being careful not to over-mash.
4. Step 4: Spread the mashed potatoes on wax paper to cool for about 15 minutes until easy to handle.
5. Step 5: While the potatoes cool, bring a pot of water to a boil.
6. Step 6: Add cooled potatoes to a large bowl with cornstarch, salt, and nutmeg; gently mix to combine.
7. Step 7: Beat the eggs and fold them into the potato mixture to form a dough.
8. Step 8: Shape the dough into roughly 2-inch round dumplings, making about 12 in total. Using a slotted spoon, carefully lower each dumpling into the boiling water.
9. Step 9: When the dumplings start to float, reduce heat to a simmer, cover the pot, and cook for about 20 minutes.
10. Step 10: Transfer cooked dumplings to a serving bowl. Drizzle with melted butter, add salt to taste, and garnish with buttered breadcrumbs and fresh parsley if desired. Serve warm and enjoy!

Tips & Variations

• Use Russet potatoes for fluffier dumplings or Yukon Gold for a creamier texture.
• Add finely chopped herbs like chives or dill to the dough for extra flavor.
• For a crispier finish, sauté the cooked dumplings in butter before serving.
• Gluten-free tip: Ensure your breadcrumbs are gluten-free or skip the garnish.

Storage

Store leftover dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a little butter or in the microwave until warmed through. Avoid boiling reheated dumplings as they might become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these dumplings ahead of time?

Yes, you can prepare the dough and shape the dumplings ahead of time, then refrigerate them for a few hours before cooking. Just be sure to bring the boiling water back to a full boil before adding chilled dumplings.

What can I serve with potato dumplings?

Potato dumplings pair well with gravies, stews, sautéed vegetables, or a simple butter and herb sauce. They also complement meat dishes like roasted chicken or pork.

Easy Potato Dumplings Recipe

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4.5 from 676 reviews

This Easy Potato Dumplings recipe features tender dumplings made from starchy potatoes mixed with cornstarch, eggs, and simple seasonings. Boiled to perfection, these comforting dumplings are served with melted butter and a delightful garnish of buttered breadcrumbs and fresh parsley, making them a perfect side dish or satisfying snack.

• Author: Viktoria
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 dumplings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: European

Ingredients

Scale 1x2x3x

Potato Dumplings

• 2 lbs starchy potatoes (Russet or Yukon Gold)
• 1 cup corn starch
• 2 tbsp corn starch (additional)
• 1 1/2 tsp salt
• 1/4 tsp nutmeg
• 2 eggs

Garnish

• 6–8 tbsp butter (melted)
• 1/2 cup buttered bread crumbs (optional)
• 1 tbsp fresh parsley (optional)

Instructions

1. Prepare Potatoes: Peel the potatoes and cut them into large chunks to ensure even cooking.
2. Boil Potatoes: Place the potato chunks in a pot, cover with water, and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 20-25 minutes until tender.
3. Mash Potatoes: Drain the cooked potatoes and roughly mash them, being careful not to over-mash to maintain texture.
4. Cool Potatoes: Spread the mashed potatoes on wax paper and allow them to cool for about 15 minutes until comfortable to handle.
5. Boil Water: While potatoes cool, bring a large pot of water to a boil for cooking the dumplings.
6. Make Dough: Place cooled potatoes in a large bowl, add cornstarch, salt, and nutmeg, and gently mix.
7. Add Eggs: Beat in two eggs and fold into the potato mixture to form a dough.
8. Shape Dumplings: Shape the dough into approximately 12 round dumplings, about 2 inches in diameter.
9. Cook Dumplings: Using a slotted spoon, carefully lower each dumpling into the boiling water. When dumplings float to the surface, reduce heat to a simmer, cover, and cook for 20 minutes.
10. Serve: Transfer cooked dumplings to a serving bowl, drizzle with melted butter, season with additional salt if desired, and optionally garnish with buttered breadcrumbs and fresh parsley. Enjoy warm.

Notes

• Use starchy potatoes like Russet or Yukon Gold for the best texture.
• Do not over-mash the potatoes to keep the dumplings light and fluffy.
• Butter bread crumbs and fresh parsley provide a nice textural contrast but are optional.
• Ensure water is simmering gently when cooking dumplings to prevent them from breaking apart.
• These dumplings are best served immediately to enjoy their tender texture.

Keywords: potato dumplings, boiled dumplings, easy dumplings recipe, side dish, starchy potatoes