Description
These soft and pillowy potato dumplings are a traditional comfort food that pairs beautifully with soups, roasts, or creamy sauces. Made with simple ingredients like Russet potatoes, flour, eggs, and spices, this recipe is easy to follow and perfect for both weeknight meals and special occasions. The dumplings are cooked in a flavorful broth and garnished with fresh chives for a delightful finish.
Ingredients
- 2 lbs Russet potatoes
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 6 cups low-sodium chicken broth or water
- 2 teaspoons chopped fresh chives
Instructions
- Boil the Potatoes:
Place whole Russet potatoes in a large pot of lightly salted water. Boil until tender, about 20-25 minutes. - Cool and Peel:
Drain the potatoes and let them cool until safe to handle. Peel off the skins using your fingers. - Prepare the Potatoes:
Cut the potatoes into chunks and run them through a potato ricer for a smooth texture. - Make the Dough:
In a large mixing bowl, combine the riced potatoes, flour, beaten eggs, salt, pepper, and nutmeg. Mix until a thick, pliable dough forms. - Shape the Dumplings:
Using a 3-tablespoon scoop, form the dough into balls. Optionally, insert 1-2 small croutons into the center of each dumpling for added texture. - Cook the Dumplings:
Bring the chicken broth or water to a boil in a large pot or Dutch oven, then reduce to a simmer. Gently lower the dumplings into the simmering liquid. Simmer for about 20 minutes, ensuring the dumplings are fully cooked. - Serve and Garnish:
Remove the dumplings with a slotted spoon and arrange them on a serving plate. Sprinkle with chopped fresh chives before serving.
Notes
- Choosing Potatoes: Russet potatoes work best due to their starchy, dry texture. Avoid waxy potatoes for this recipe.
- Simmer, Don’t Boil: Vigorous boiling can cause the dumplings to break apart. Keep the liquid at a gentle simmer.
- Storage: Leftover dumplings can be stored in an airtight container in the fridge for up to 3 days. Reheat in a steamer or simmer briefly in broth.
- Freezing: Freeze uncooked dumplings on a baking sheet until firm, then transfer them to a freezer-safe bag. Cook directly from frozen, adding a few extra minutes to the simmering time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: European