Potato dumplings are a versatile and inexpensive comfort food with endless variations. Best of all, you can serve this humble comfort food all year long, for mere pennies per serving.
Homemade dumplings are easy to make, and few side dishes or main entrées say comfort any louder than potato dumplings made from scratch.
There are many different types of dumplings recipes, and these potato dumplings are similar to what you would expect with a chicken and dumplings dish. This version is less floury and more potato-forward than those types of dumplings.
What’s in this Potato Dumplings Recipe
- Russet Potatoes
- Eggs and Egg Whites
- Potato or Corn Starch
How to Make these Dumplings
Start by washing between two and three pounds of Russet potatoes. Use a fork to poke some ventilation holes in them and then place them in a hot oven for about an hour.
When the potatoes are done, allow them to cool slightly and then use a potato ricer to rice them.
Next, you are going to evenly distribute the riced potatoes on a baking sheet and then allow them to dry out overnight in the fridge, or place them in the freezer for 20 minutes.
While the potatoes are chilling, mix up the other ingredients.
Place the chilled riced potatoes in a mixing bowl and slowly incorporate the flour mixture with the potatoes.
When the potato mixture looks uniform, add the eggs, working them in with a fork until just mixed.
Once the potatoes and other ingredients are mixed, use both hands to form a ball with the potato mixture. Knead it lightly a few times until it forms a homogenous dough.
Using light and even pressure, form the dumplings to about the size of golf balls.
Now you’re ready to cook the dumplings in some salted hot water. Once you add the dumplings to the water, reduce the heat to a low boil. A hard boil can cause the dumplings to break apart
Just like magic, the dumplings will begin to float to the top of the water as they cook. You’re going to allow them to rest at the top surface for six minutes before removing them from the pot.
Use a slotted spoon to place the cooked dumplings in a Dutch oven and then evenly slather melted butter over them.
Add some parsley, chives, or other fresh herbs to the dumplings. You can also add some Parmesan cheese, a savory tomato sauce, or even gravy.
Use whatever sounds tasty to you and then cover the dumplings and place in a hot oven for six or seven minutes.
We like to serve these potato dumplings with a savory meat entrée, like our braised pork shoulder recipe. Our fried cabbage recipe also makes for a nice compliment to the dumplings, full of color and more savory flavors.
More of Tasty Dumpling Recipes for You to Enjoy
- Goulash with Steamed Dumplings
- Old-Fashioned Apple Dumplings
- Spinach Dumplings in Chicken Noodle Soup
- Polish Pierogi Dumplings
- Steamed Chinese Dumplings
- Chicken and Dumpling Soup
Also Seen on Meal Plan Monday Roundup!
- 2 lbs Russet potatoes baked, peeled, cooled, riced.
- 2 eggs
- 2 egg yolks
- 3/4 cup flour all-purpose
- 2 tbsp potato starch or corn starch
- salt and pepper
- 1 tsp ground nutmeg
- 4 quarts water
- 1/2 cup butter melted
- 2 tbsp parseley fresh chopped
- 1 tbsp chives freash chopped
Preheat oven to 400° F. Wash potatoes, pierce the skins with a fork and place on a baking sheet. Bake for about an hour or until you can easily pierce through the potatoes with a paring knife.
Allow the potatoes to cool slightly. Remove skins and then use a potato ricer to end up with 24 oz. of riced potatoes.
Line a baking sheet with parchment paper or foil and evenly spread the riced potatoes on the baking sheet. Place in refrigerator overnight, uncovered, or in the freezer for 20 minutes if you are making these the same day.
Using a small mixing bowl, beat the eggs and egg yolks together until blended. In a separate mixing bowl, mix the flour, potato starch, nutmeg, and salt and pepper (to taste).
Transfer the chilled potatoes to a medium-size mixing bowl and add the flour all at once and gently cut it into the potatoes until evenly combined. Do not over-mix. Then add the eggs.
Use a fork to uniformly combine the mixture. Then take both hands and form a ball, lightly packing it together.
Place water in a large pot, add a little salt and bring to a boil. In the meantime, break off small chunks of the potato ball and form golf ball-sized dumplings between the palms of your hands, using light but firm pressure.
When the water comes to a boil, place half the dumplings into the pot and reduce heat to a low boil. When the dumplings float to the top, leave in the water for six more minutes. Remove with a slotted spoon and place in a Dutch oven. You should end up with about 24 dumplings and can boil them in two batches. Preheat the oven to 400° F.
Slather the melted butter over the dumplings, then add fresh herbs and gently stir the dumplings to ensure even an even distribution. Cover the dumplings and place in hot oven for about seven minutes. Remove from oven and then serve immediately.