Grandma's Potato Dumplings Recipe
Grandma's Potato Dumplings Recipe photo by Taste of Home

Grandma's Potato Dumplings Recipe

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Don't be surprised if you make too many mashed potatoes on purpose. Day-old rolls and leftover spuds are scrumptious the second time around, turned into buttery potato dumplings. —Wendy Stenman, Germantown, Wisconsin
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 day-old hard rolls
  • 1/2 cup water
  • 2 teaspoons canola oil
  • 1/2 cup leftover mashed potatoes
  • 1 egg, lightly beaten
  • Dash ground nutmeg
  • 1 to 2 tablespoons all-purpose flour
  • 1/4 cup butter, cubed

Nutritional Facts

1 dumpling with 1 tablespoon butter equals 255 calories, 17 g fat (8 g saturated fat), 84 mg cholesterol, 322 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.


  1. Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry.
  2. In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir 1-2 minutes or until lightly toasted.
  3. In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls.
  4. Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 8-10 minutes or until a toothpick inserted in center of dumplings comes out clean. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 4-6 minutes or until golden brown.
  5. Serve warm dumplings with butter. Yield: 4 servings.
Originally published as Grandma's Potato Dumplings in Country Woman June/July 2012, p45

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Reviewed Nov. 27, 2015

"The recipe did not say how many hard rolls."

Reviewed Aug. 3, 2012

"A traditional family recipe for Grandma's Potato Dumplings. Always a treat with a family dinner -roasted chicken, turkey, pork-beef-veal roast. It will inspire all guests for their meal memories!"

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