Potato Dumplings II

Potato Dumplings II

Jackie 0

"These moist and chewy potato dumplings are quick, easy to make and perfect with your favorite dish."

Ingredients 30 m {{adjustedServings}} servings 108 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 419 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl, mix together potato flakes, water and salt. Allow the mixture to cool for 10 minutes. Stir in the eggs and flour.
  2. On a lightly floured surface, knead the dough until no longer sticky.
  3. Bring a large saucepan of water to a boil. Separate the dough into approximately 6 dumplings. Carefully drop the dumplings into water and boil approximately 20 minutes until they rise to the top. Remove from water and drain.
Tips & Tricks
Creamy Au Gratin Potatoes

See how to make the best creamy scalloped potatoes.

Pan-Roasted Marble Potatoes

See how to make colorful pan-roasted baby new potatoes with bacon.

Rate recipe

Your rating


Reviews 23

  1. 25 Ratings


I had to make these dumplings for thirty people.They were super easy ,using the instant potatoes and tasted delicious.I boiled them drained them then sauteed them in garlic butter Outstanding!I served them with Braised Sweet and sour cabbage and grilled sausages.


The "Polish" store I usually buy homemade dumplings from quit selling them. I could not find anything comparable. So I turned to Allrecipes. Very good...quite a keeper! Now my family wants me to make these all the time...especially our 12 year old daughter who is a dumpling expert! Thanks for sharing!


I've relied on Panni's Potato Dumpling mix for many years but, since it's becoming more and more difficult to find, I'd decided to try my hand at a homemade recipe. The basis for this particular recipe is rather sound, but I, too, found them very bland. I reduced the amount of liquid for the mixture ever so slightly and roll the dumplings in my hand (approx. 1.5" - 2" round each). I've found that adding approximately a tbs. (or so; I do it by sight) each of finely-diced fresh parsley, dill and scallions, as well as adding onion or chicken bullion cubes and another tbs. or so of finely-diced scallions to the water (1 cube per cup of water) does wonders! Tried it for the potato dumplings I'd made this past St. Nicholas Day (with a Sauerbraten recipe I'd found on allrecipes.com, which always comes out great), and the dumplings came out perfect! You can also keep the dumplings in the broth and serve as a soup.