Easy Homemade Potato Dumplings — A Traditional, Healthy Comfort Food

Potato Dumplings have always been the kind of dish that makes a house feel like home. The first time I learned this recipe was in my grandmother’s tiny kitchen — she hummed while ricing potatoes, and the warm, doughy dumplings smelled like Sunday afternoons. These easy, traditional Potato Dumplings are comforting enough for holidays and simple enough for a weeknight dinner.

Serve them as a cozy main with a salad or roasted greens, ladle them into a rich stew, or pair them with browned butter and sautéed onions for a classic side. This homemade potato dumplings recipe is forgiving, adaptable, and perfect for sharing.

🧂 Ingredients:

• 1 kg (about 2.2 lb) starchy potatoes (Russet or Yukon Gold)
• 200 g (about 1 2/3 cups) all-purpose flour, plus extra for dusting
• 1 large egg (or 1 flax “egg” for vegan: 1 tbsp ground flax + 3 tbsp water, let sit 5 min)
• 1 tsp fine salt (plus water salt for boiling)
• 1/4 tsp freshly grated nutmeg (optional, traditional touch)
• 1–2 tbsp butter or olive oil (optional, for richer dough)
• Optional for serving: browned butter, toasted breadcrumbs, sautéed onions, fresh herbs, tomato sauce, or a hearty stew

Yields: About 12–16 golf-ball sized dumplings (depending on size)

👩‍🍳 Directions:

1. Wash potatoes and place them whole (skins on) in a large pot. Cover with cold water and add a pinch of salt.
2. Bring to a boil, then simmer until potatoes are tender when pierced — about 20–30 minutes depending on size.
3. Drain and let cool just enough to handle. Peel the potatoes while warm for best texture.
4. Rice or mash the potatoes very finely (no lumps). Spread on a tray to release steam and cool until just warm — this helps control dough stickiness.
5. Add the egg, salt, nutmeg (if using), and butter or oil to the warm mashed potatoes. Mix gently.
6. Sprinkle in the flour a little at a time and fold until a soft, slightly sticky dough forms. Avoid overworking — stop when the dough holds together. (If too sticky, add a tablespoon more flour at a time.)
7. Dust your work surface with flour and shape the dough into a log. Cut into 12–16 pieces and roll each into a smooth ball about golf-ball size. Flatten slightly if you prefer.
8. Bring a large pot of salted water to a gentle simmer (not a rolling boil). Lower dumplings in batches so the water keeps a gentle simmer.
9. Cook until dumplings float, then simmer gently for another 4–6 minutes (depending on size) until cooked through. Large dumplings may need 8–10 minutes.
10. Remove with a slotted spoon, drain well, and transfer to a warm serving dish. Toss with browned butter, sautéed onions, or your chosen sauce and serve.

Timing: Active prep ~25–35 minutes. Cook time ~10–20 minutes. Total ~40–60 minutes.

💡 Tips & Variations:

• For lighter dumplings: rice the potatoes rather than mashing to avoid lumps and overworking. Slightly dry the riced potatoes by spreading on a tray before mixing.
• Gluten-free: replace all-purpose flour with a blend (e.g., 1:1 gluten-free baking flour) or use 160 g potato starch + 40–60 g rice flour; add a pinch xanthan gum if your blend needs structure. Results vary by flour brand — start conservative.
• Vegan: use a flax “egg” or 2 tbsp potato starch mixed with 3 tbsp water as binder; add 1–2 tbsp olive oil for richness.
• Lower-carb alternative: make cauliflower “dumplings” (steam and riced cauliflower + egg or binder + a small amount of almond flour) — texture differs but satisfies the craving.
• Add-ins: fold in chopped chives, grated Parmesan, or cooked bacon for extra flavor. For hearty main meals, brown the dumplings in butter in a skillet after boiling for a golden crust.
• Serving ideas: serve with brown butter & sage, mushroom gravy, tomato sauce, a beef stew, or alongside roasted vegetables and a green salad. Top with fresh herbs and cracked pepper.
• Storage: refrigerate cooked dumplings in an airtight container for up to 3–4 days. Reheat gently in simmering water or pan-fry with a little butter. To freeze: flash-freeze dumplings on a tray, then transfer to a freezer bag for up to 2–3 months; cook from frozen in simmering water, adding a few extra minutes.

🩺 Health & Lifestyle Tie-in:
Potatoes are more than comfort food — they’re a good source of potassium, vitamin C, and complex carbs that fuel active days. By making Potato Dumplings at home you control portions, ingredients, and costs — home cooking often saves money and supports long-term health, which can reduce medical expenses over time. Pair your dumplings with lean protein (chicken, fish, legumes) and lots of vegetables to make a balanced, nourishing meal.

SEO-friendly notes: This easy potato dumplings recipe is a traditional favorite that’s adaptable for gluten-free, vegan, or lighter diets. Homemade potato dumplings are budget-friendly, family-approved, and perfect for meal prep.

❤️ Conclusion:
There’s something quietly joyful about scooping a warm potato dumpling, watching steam rise, and sharing it with people you love. If you try this recipe, tell me how you served yours — leave a comment or tag a photo. I’d love to see your homemade Potato Dumplings!

#fblifestyle

Potato Dumplings

These easy, traditional Potato Dumplings are comforting enough for holidays and simple enough for a weeknight dinner. A forgiving and adaptable recipe perfect for sharing.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 16 pieces

Course: Comfort Food, Main Course

Cuisine: Comfort, Traditional

Calories: 120

Ingredients Method Notes

Ingredients

  

Dumpling Ingredients

• 1 kg starchy potatoes (Russet or Yukon Gold)
• 200 g all-purpose flour, plus extra for dusting
• 1 large egg (or 1 flax “egg” for vegan: 1 tbsp ground flax + 3 tbsp water, let sit 5 min)
• 1 tsp fine salt (plus water salt for boiling)
• 1/4 tsp freshly grated nutmeg (optional) traditional touch
• 1-2 tbsp butter or olive oil (optional, for richer dough)

Optional Toppings

• browned butter
• toasted breadcrumbs
• sautéed onions
• fresh herbs
• tomato sauce
• hearty stew

Method

 

Preparation

1. Wash potatoes and place them whole (skins on) in a large pot. Cover with cold water and add a pinch of salt.
2. Bring to a boil, then simmer until potatoes are tender when pierced — about 20–30 minutes depending on size.
3. Drain and let cool just enough to handle. Peel the potatoes while warm for best texture.
4. Rice or mash the potatoes very finely (no lumps). Spread on a tray to release steam and cool until just warm.
5. Add the egg, salt, nutmeg (if using), and butter or oil to the warm mashed potatoes. Mix gently.
6. Sprinkle in the flour a little at a time and fold until a soft, slightly sticky dough forms. Avoid overworking.
7. Dust your work surface with flour and shape the dough into a log. Cut into 12–16 pieces and roll each into a smooth ball about golf-ball size.

Cooking

1. Bring a large pot of salted water to a gentle simmer (not a rolling boil). Lower dumplings in batches.
2. Cook until dumplings float, then simmer gently for another 4–6 minutes (depending on size) until cooked through.
3. Remove with a slotted spoon, drain well, and transfer to a warm serving dish. Toss with your chosen sauce and serve.

Notes

For lighter dumplings, rice the potatoes rather than mashing to avoid lumps. For gluten-free, replace all-purpose flour with a blend or use potato starch and rice flour. Vegan options include using a flax egg or potato starch.