Description
This recipe offers a warm, comforting, and utterly satisfying homemade potato dumpling dish with a pillowy texture and golden-brown edges. It’s a wholesome, easy, and family-friendly meal, incredibly fluffy and simple to master for busy home cooks.
Ingredients
Scale
- 900 g (2 lb) Russet potatoes, peeled/quartered
- 200 g (1.75 cups) all-purpose flour, plus more
- 1 large egg, lightly beaten
- 5 g (1 teaspoon) fine sea salt, plus more
- 2.5 ml (0.5 teaspoon) ground white pepper
- 115 g (8 tablespoons) unsalted butter
- 15–20 fresh sage leaves
- 15 ml (1 tablespoon) Harissa paste
- 30 g (0.25 cup) shelled pistachios, chopped
Instructions
- Boil Your Potatoes: Place peeled, quartered potatoes in a pot, cover with salted water. Bring to boil, simmer 15-20 minutes until fork-tender. Drain well; return to hot pot 1-2 minutes to dry, crucial for light potato dumplings.
- Mash & Cool: Pass hot potatoes through a ricer or mash finely until smooth. Spread on a baking sheet to cool and dry for 10-15 minutes, allowing steam to escape.
- Form the Dough: Mound cooled riced potatoes. Sprinkle flour, salt, pepper; pour beaten egg. Gently knead 1-2 minutes until soft, cohesive dough forms. (If dough feels sticky, dust with a little more flour, but do not overmix.)
- Shape Your Dumplings: Divide dough into 4 portions. On floured surface, roll each into a 1.5 cm (0.625 inch) rope. Cut into 2 cm (0.75 inch) pieces. Optionally, press with a fork to create ridges.
- Cook to Perfection: Bring salted water to a gentle boil (look for steady bubbles). Drop potato dumplings in batches. Cook 2-3 minutes until they float. Let them float an additional 30 seconds, then remove with a slotted spoon.
- Serve Warm: Remove cooked potato dumplings with a slotted spoon. Serve immediately with your favorite sauce or topping, like a rich brown butter and sage.
Notes
To ensure light potato dumplings, dry the potatoes well after boiling. Do not overmix the dough, as this will make your dumplings tough. For busy weeknights, prep sauce ingredients while potatoes boil.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Central European
Nutrition
- Serving Size: 6-8 dumplings (approx. 180 g)
- Calories: 500 calories
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 110 mg
Keywords: potato dumplings, comfort food, easy, family-friendly, fluffy, homemade, weeknight meal, satisfying