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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.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 1 hour
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.