Potato Dumplings
Soft, fluffy dumplings made from a simple mix of riced potatoes, flour, and egg. These comforting pillows simmer gently until tender, then are finished with a light coating of butter and breadcrumbs. Perfect alongside roasted meats or mushroom gravy.
For 4 servings
- prep · ~18 min
Boil the potatoes until fork-tender.
Place peeled and quartered potatoes in a large pot. Cover with cold water by 2 inches and add the salt for boiling. Bring to a boil over high heat, then reduce to a steady simmer. Cook until potatoes are easily pierced with a fork, about 15 to 18 minutes.
TIPStart with cold water — hot water cooks the outside before the center is done, leading to uneven texture. - prep · ~5 min
Drain and rice the potatoes while hot.
Drain the cooked potatoes thoroughly in a colander. Return the potatoes to the hot, dry pot and shake over low heat for 30 seconds to evaporate excess moisture. Pass the hot potatoes through a ricer onto a clean baking sheet. Spread them out and let steam escape for 5 minutes.
TIPDo not use a masher or food processor — ricing keeps the potato light and airy. Overworking releases too much starch. - mix · ~3 min
Make the dumpling dough.
1.Transfer riced potatoes to a large mixing bowl.2.Sprinkle all-purpose flour, a pinch of salt, and black pepper over the potatoes.3.Pour in the lightly beaten egg.4.Gently fold everything together with your hands just until a soft, slightly sticky dough forms — do not overwork.TIPMix just until the dough comes together. Kneading too much develops gluten and makes the dumplings tough. - prep · ~5 min
Shape the dumplings.
1.Flour your hands lightly.2.Scoop out about 3 tablespoons of dough for each dumpling.3.Roll gently between palms into a smooth ball roughly the size of a golf ball.4.Place shaped dumplings on a floured baking sheet.TIPKeep the dumplings uniform in size so they cook evenly. A kitchen scale helps — aim for about 70g each. - boil · ~15 min
Simmer the dumplings in water.
Bring a large pot of unsalted water to a gentle boil, then reduce to a bare simmer — the surface should barely tremble. Slide the dumplings into the water in two batches to avoid crowding. Simmer for 12 to 15 minutes until they float and feel firm yet springy to the touch.
TIPNever boil the dumplings vigorously — a rolling boil will break them apart. A gentle simmer keeps them intact. - prep · ~1 min
Remove and drain the dumplings.
Lift the cooked dumplings out with a slotted spoon and let excess water drip off. Transfer to a clean plate or tray. Repeat with the remaining batch.
- saute · ~3 min
Toast the breadcrumbs in butter.
1.Melt the butter in a skillet over medium heat.2.Add the breadcrumbs and stir constantly.3.Cook until golden brown and fragrant, about 2 to 3 minutes.TIPWatch the breadcrumbs carefully — they go from golden to burnt in seconds. - assemble · ~1 min
Coat the dumplings and serve warm.
Gently roll the warm dumplings in the toasted buttery breadcrumbs until evenly coated. Serve immediately alongside roasted meat, sauerbraten, or a rich mushroom gravy.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rice the potatoes while they're still hot for the lightest, fluffiest texture.
- 2Spread riced potatoes on a baking sheet to let steam escape, preventing a gummy dough.
- 3Mix the dough just until it comes together; overworking activates gluten and makes dumplings tough.
- 4Keep simmering water at a bare tremble — a rolling boil will cause dumplings to disintegrate.
- 5Test one dumpling first: if it falls apart, add a bit more flour; if too dense, it needs less flour.
- 6Toast breadcrumbs in butter until just golden — they darken quickly off the heat.
- 7Make dumplings a day ahead: refrigerate uncooked on a floured tray, then simmer straight from the fridge.
Adapt it for your goals.
Vegetarian Main
Serve the dumplings with a rich mushroom gravy and roasted root vegetables — turns the side into a hearty vegetarian centerpiece.
Gluten FreeGluten-Free
Replace all-purpose flour with a 1:1 gluten-free flour blend (with xanthan gum). The texture will be slightly more delicate, so handle gently.
Herb InfusedHerb-Infused
Fold 2 tablespoons of finely chopped fresh parsley or chives into the dough for a bright, herby note throughout the dumplings.
Cheese StuffedCheese-Stuffed
Press a small cube of mozzarella or cheddar into the center of each dumpling before rolling — they become molten and savory when cooked.
Low OilLow-Oil
Skip the buttered breadcrumbs and serve the dumplings simply with a sprinkle of fresh herbs and a light drizzle of good olive oil.
Why this is on our healthy list.
Good Source of Energy
Potatoes provide complex carbohydrates for sustained energy, making this dish a satisfying base for a meal.
Low in Fat
The dumpling base contains minimal fat from just one egg and a small amount of butter for the coating.
Contains Protein
The egg adds a small amount of high-quality protein, which helps with satiety and muscle repair.
Naturally Gluten-Free Adaptable
With a simple flour substitution, this recipe easily becomes gluten-free, making it accessible to those with sensitivities.
Frequently asked questions
The water was likely boiling too vigorously — keep it at a bare simmer. Also, if the dough was too wet, add a little more flour next time.
