Ingredients
Method
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.