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Recipe Summary

prep: 25 mins

total: 1 hr 30 mins

Yield: Makes 15

Ingredients

Ingredient Checklist

2 1/4 pounds small russet potatoes (about 6), scrubbed

Coarse salt

4 1/2-inch-thick slices white bread, crusts removed

4 tablespoons unsalted butter

Pinch of freshly grated nutmeg

3/4 cup all-purpose flour

3 tablespoons potato starch or cornstarch

1/2 teaspoon freshly ground pepper

2 large eggs, beaten

Gallery

Recipe Summary

prep: 25 mins

total: 1 hr 30 mins

Yield: Makes 15

Recipe Summary

prep: 25 mins

total: 1 hr 30 mins

Yield: Makes 15

Recipe Summary

prep: 25 mins

total: 1 hr 30 mins

Yield: Makes 15

prep: 25 mins

total: 1 hr 30 mins

prep:

25 mins

total:

1 hr 30 mins

Yield: Makes 15

Makes 15

Ingredients

Ingredients

  • 2 1/4 pounds small russet potatoes (about 6), scrubbed
  • Coarse salt
  • 4 1/2-inch-thick slices white bread, crusts removed
  • 4 tablespoons unsalted butter
  • Pinch of freshly grated nutmeg
  • 3/4 cup all-purpose flour
  • 3 tablespoons potato starch or cornstarch
  • 1/2 teaspoon freshly ground pepper
  • 2 large eggs, beaten

Directions

Cover potatoes by 2 inches of water in a large saucepan; add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until tender and the tip of a knife pierces potatoes easily, 30 to 45 minutes. Drain. When cool enough to handle, peel and pass potatoes through the fine holes of a ricer. Spread out on a rimmed baking sheet; let cool completely. Potatoes can be refrigerated, uncovered, up to 1 day ahead.

Meanwhile, cut bread into 1/2-inch cubes. Melt butter in a medium skillet over medium-high heat. Add bread and cook, turning occasionally, until golden brown on all sides, about 4 minutes. Season with salt.

Add nutmeg, flour, potato starch, 1 tablespoon salt, and pepper to riced potatoes. Toss to combine. Add eggs and stir with your hands until mixture comes together. Knead about 6 times to form a dough.

Bring a large pot of salted water to a boil. Preheat oven to 200 degrees. Scoop 1/4 cup dough, make an indentation in the center, and place 2 croutons in it. Form dough into a ball, enclosing croutons. Repeat with remaining dough. Reserve extra croutons.

Working in batches, carefully drop dumplings into boiling water. (Do not crowd pot.) When dumplings float, partially cover and cook, turning occasionally, 15 minutes more. Transfer to a rimmed baking sheet, cover with foil, and keep warm in oven. Repeat with remaining dumplings. Serve warm, with reserved croutons.

Reviews

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Reviews

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Add Rating & Review

All Reviews for Potato Dumplings

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

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All Reviews for Potato Dumplings

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest