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Potato Dumplings

Potato Dumplings

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Helen

Helen

Good to use with stews or soups. When I was growing up we had these with sauerbraten. I don't know why there's always a crouton in the center, there just is.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
  2. In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
  3. Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CKTAHOE
28

CKTAHOE

3/29/2005

Just tried this recipe and loved the ease and speed of preparation. The self rising flour is very important. I didn't peel the potatoes which gave the dumplings a less smooth texture, which we like. For our german dinner party this week I'll add some spices. The meal was great. We'll fry the sliced leftover dumplings for breakfast. My mother used to add a cube of Salami, instead of the croutons. It was the surprise for us, since meat was scarce in those days.

PTHOMPS2
20

PTHOMPS2

7/30/2004

I made this recipe to go along with a Goulasch recipe I recently acquired. I was trying to recrete this dish I had in a German restaurant that was Goulasch with potato dumplings. The recreation wasn't anything like the restaurants but my husband LOVED it and even my picky four year old pronounced it good. I didn't have any mashed potatoes so I baked four potatoes, scooped the insides out and put them in the refrigerator to chill for about 20 min. Instead of a crouton in the center I just fried a slice of white bread in butter and used a piece of it for the center of the dumpling. As far as I can tell this added nothing to the dumpling and unless it was added becuse the potato may otherwise be raw in the center...it was unneccessary. I hd to use about 1/2 cup more flour than in the recipe must because the dough was sooooo sticky...it took more flour to get the dough off of my hands, formed and dumped into the gulasch. I also used to eggs instead of one. I put my dumplings directly in the Goulasch I was making (essentially a beef stew) and cooked them for approx. 20 min. They turned out great. Thanks for the recipe.

BURNICE
17

BURNICE

12/20/2002

Delicious. I used baking potatoes because they seem to work well for homemade gnocchi too. And I think the crouton in the centre keeps the dumpling from being raw in the middle after cooking? Not sure but these are yummy with homemade chicken broth. Thanks.

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