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Potato Dumplings Recipe

Potato Dumplings Recipe photo by Taste of Home

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These moist dumplings are an extra-special way to serve potatoes. The bread centers add a comforting touch, and the potato taste really comes through. They go so well with the Beef Rouladen and gravy. -Karin Cousineau, Burlington, North Carolina

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Potato Dumplings Recipe

Prep: 45 min. + chilling Cook: 15 min.

Yield: 6-8 Servings

45 15 60

Ingredients

5 to 6 medium potatoes
5 tablespoons all-purpose flour
1 egg, lightly beaten
1-1/2 teaspoons salt
1/4 teaspoon ground nutmeg
2 slices white bread, toasted
1/3 cup mashed potato flakes, optional
Melted butter and toasted bread crumbs, optional

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Refrigerate for 2 hours or overnight.
Peel and grate potatoes. In a large bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary.
Slice toasted bread into 24 squares, 1/2-in. each; shape 2 tablespoons of the potato mixture around two bread squares, forming a 2-in. ball.
In a large stock pot, bring salted water to a boil; add the test dumpling. Reduce heat; cover and simmer for 15-20 minutes or until dumpling is no longer sticky in the center.
If test dumpling falls apart during cooking, add the mashed potato flakes to the batter. Let batter sit for 5 minutes; form remaining dumplings. Add to boiling water; return to a boil and follow the same cooking procedure.
Remove dumplings with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with crumbs. Yield: 6-8 servings.

Nutritional Facts 1 serving (2 each) equals 122 calories, 1 g fat (trace saturated fat), 27 mg cholesterol, 487 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Potato Dumplings in Taste of Home December/January 1996, p35

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Reviewed on Apr. 05, 2012 by deannasnz

Aaargh, what went wrong? I followed the recipe exactly, and they were pleasantly flavoured but had a horrible texture. I made the beef rouladen that goes with them and that was wonderful, so I'm confused.

Reviewed on Dec. 17, 2007 by Shroomer

I'd like to try this recipe. Woulkd deep frying, or cooking in a bit of oil in a skillet work?