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Potato Dumplings

 Potato Dumplings
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
6-8 ServingsPrep: 45 min. + chilling Cook: 15 min.


  • 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


  • 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

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Potato Dumplings (continued)

Directions (continued)

  • 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.