Potato Dumplings


Sometimes I’m not as attentive as I should be. I’m tired or distracted, and for some reason I am not really “seeing” what is in front of me. When I was making this recipe, I read the direction to boil unpeeled potatoes, and my brain interpreted it as “cut up potatoes, do not peel, then boil”. Despite this lapse of concentration, however, I can say that these dumplings turned out great! They have a nice texture, not too tough or tender, and a pleasant flavor. The nutmeg adds a note of depth to the experience.

This recipe is definitely worth making. I do, however, have a few notes to make.

While it is commendable to follow the original directions and use a ricer to create an evenly textured potato mush, I realize that not everyone has one of these obscure kitchen implements. My mother had one, but I do not. From my experience with this recipe, a potato masher will work just fine, as long as you are thorough with the mashing.

I also found that the “drying” step in the original recipe is unnecessary. While a firmer texture would probably be obtained by allowing the riced (or mashed) potatoes to dry out before mixing them into a dough, this is time-consuming and unnecessary. The hydrated potatoes make a perfectly fine dumpling.

Finally, the original recipe states that the yield should be approximately 18 “egg-sized” dumplings from the mixture. Not so! I ended up with not 18… not 20… but 28 generously sized dumplings! While I was pleased with the unexpected bounty, I was making this recipe as a side dish, and I’m still not quite sure what to do with the excess. Perhaps I’ll put them into a chicken soup.


  • 3 pounds medium potatoes
  • 2 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 eggs
  • 1 cup white flour, divided
  • 1/2 cup bread crumbs
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped fresh parsley



In a large pot, boil the potatoes until they are tender, about 30 minutes.

Drain the potatoes, and allow them to cool slightly before peeling.


Place the peeled potatoes in a large bowl and mash thoroughly, or put them through a ricer if you possess such a device.

Toss the potatoes with the salt and pepper.


Make a well in the center of the mashed potato mixture, and break the eggs into it.


Sift 3/4 cup of the flour over the eggs.


Add the bread crumbs, nutmeg, and parsley.


Using your hands, mix the dough until it is smooth and holds together.


Shape the dough into egg-sized balls, and roll them in the remaining 1/4 cup of flour to coat.


Here is a picture of the dumplings, post-rolling.

In a large pot, bring 3 quarts of lightly salted water to a boil, and reduce the heat.


Drop in approximately 8-10 dumplings at one time, or enough to fit in the pot comfortably.


After the dumplings rise to the surface, boil gently for 2 minutes.

Remove the dumplings from the boiling water, and allow to drain on paper towels.

Serve as a side dish or in a soup.


Makes 28 dumplings.

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