**Potato dumplings**, also known as gnocchi, are a delightful culinary creation that has captivated taste buds across cultures. Originating in Italy, these soft and fluffy dumplings are typically made from mashed potatoes, flour, and eggs, resulting in a delectable texture that pairs perfectly with a variety of sauces and toppings.
In this comprehensive guide, we present three enticing recipes for potato dumplings, each with its own unique flavor profile and cooking method. Embark on a culinary journey as we explore the classic boiled potato dumplings, the pan-fried potato dumplings with a crispy exterior, and the baked potato dumplings with a golden-brown crust.
Whether you prefer the simplicity of boiled dumplings, the delightful crunch of pan-fried dumplings, or the savory goodness of baked dumplings, this article has something for every potato dumpling enthusiast. So, gather your ingredients, prepare your taste buds, and let's dive into the world of delectable potato dumplings!
EASY POTATO DUMPLINGS
An easy & quick way to make potato dumplings for your favorite recipe or good just baked as a casserole for a side dish.
Provided by DoryJean54
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine Potato Buds & hot water.
- Add remaining ingredients in given order, mix well.
- Form into 2-inch balls with hands, flour hands occasionally so dough doesn't stick.
- Cook in boiling salted water until they rise to the top.
- Remove dumplings from water with a slotted spoon & place in butter casserole dish.
- Sprinkle with bread crumbs & keep layering melted butter, dumplings & crumbs.
- Cover with foil & bake at 325* for 5-10 minutes.
Nutrition Facts : Calories 303, Fat 13.5, SaturatedFat 7.8, Cholesterol 83.4, Sodium 454, Carbohydrate 38.6, Fiber 2, Sugar 1, Protein 6.8
POTATO DUMPLINGS
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings (20 dumplings)
Number Of Ingredients 11
Steps:
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a gentle boil.
- Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
- Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
- Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.
BOSS LADY DEBBIE'S EASY POTATO DUMPLINGS
My former boss shared this recipe with me years ago. We had a luncheon at work and this was one of the dishes that she made, I asked for the recipe, and she happily shared it with me. It has been a family favorite every since. It is simple easy and quick and a great way to use up left over Mashed Potatoes, in a new and creative...
Provided by Rose Mary Mogan
Categories Other Side Dishes
Time 35m
Number Of Ingredients 10
Steps:
- 1. To make the dumplings, add the potatoes flour, eggs, chive and spices to a large bowl.
- 2. Blend together till completely mixed.
- 3. Shape into medium size balls, according to your preference.
- 4. Fill a large pot with water or chicken broth, and bring to a full rolling boil.
- 5. Drop dumplings into boiling liquid, (dumplings will sink to bottom of pot)When fully cooked dumplings will float to the top.Only add enough dumplings to cover bottom of pot, do not over crowd pot.
- 6. Remove from pot with a slotted spoon, to a large platter, till all the dumplings are cooked.
- 7. Melt 1/2 stick of butter and 2 tablespoons of olive or canola oil to a large skillet. Add the sliced or chopped onions then add the dumplings.
- 8. Cook over medium high heat, till onions are transparent, and dumplings begin to brown, turn to prevent sticking.
- 9. When fully cooked. Remove from skillet to a platter, add additional chopped chive if desired and serve while still hot.
GERMAN POTATO DUMPLINGS (KARTOFFELKNöDEL WITH OPTIONAL FILLING)
The ultimate German potato dumplings - light and fluffy, yet incredibly filling. Make them plain or prepare a traditional bread crouton filling to amplify their comfort food appeal.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 1h10m
Number Of Ingredients 16
Steps:
- POTATO DUMPLINGS1. Boil the potatoes until easily pierced with a fork. Drain and let cool down until comfortable to touch. Peel and press through a potato ricer, over a large bowl. (While the potatoes are boiling you can prepare one of the two fillings below (optional). 2. Add egg and starch to the riced potatoes, add salt and pepper, nutmeg (if using) and mix with your hands until a soft dough forms. (You may need to add an extra yolk or a whole extra egg if the mixture is too dry). 3. Divide the dough into 8 (or 10) portions*** or simply use a 2/3 cup measure to scoop out equal amounts of dough. Shape each portion of dough into a ball (about the size of a peach). (Optional: if using a filling press into each ball with thumb to create a small cavity, place filling inside, then carefully reshape and reform dumpling). 4. Bring 5 quarts of water to boil. Using a slotted spoon carefully lower each dumpling into the boiling water. Work with 2-3 dumplings at a time. Once the dumplings rise to the surface of the water, let them boil for about 5-6 more minutes. Remove one by one using a slotted spoon and place on a warmed plate. Proceed with the remaining dumplings. Sprinkle a bit of chopped parsley as garnish and serve. CROUTON FILLING (OPTIONAL)Cut bread into cubes. Over medium heat melt butter and brown cubes until golden. Season with a bit of salt, pepper and chopped parsley and let cool down. BACON FILLING (OPTIONAL)Cut bacon into small pieces. Over medium heat cook bacon and diced onion with the 1 tbsp oil. When all the bacon fat has rendered season with salt, pepper. Let cool down a bit and add the parsley.
Nutrition Facts : Calories 121 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 497 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
GRANDMA'S POTATO DUMPLINGS
Don't be surprised if you make too many mashed potatoes on purpose. Day-old rolls and leftover spuds are scrumptious the second time around, turned into buttery potato dumplings. -Wendy Stenman, Germantown, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry., In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir until lightly toasted, 1-2 minutes., In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls., Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, until a toothpick inserted in center of dumplings comes out clean, 8-10 minutes. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 4-6 minutes. , Serve warm dumplings with butter.
Nutrition Facts : Calories 255 calories, Fat 17g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 322mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
POTATO DUMPLINGS
Good to use with stews or soups. When I was growing up we had these with sauerbraten. I don't know why there's always a crouton in the center, there just is.
Provided by Helen
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
- In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
- Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.3 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 211.3 mg, Sugar 0.8 g
EASY POTATO DUMPLINGS
A must to go with Polish sausage and sauerkraut! I didn't want to dig for my paper copy of the recipe, so I thought I'd search for it and I was shocked it wasn't on here.
Provided by NE mom
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Mix potatoes, flour, cereal, eggs, egg yolks, and salt together in a bowl using your hands until the mixture comes together into a workable dough. Roll dough into 4- to 5-inch long logs with the diameter of a quarter.
- Bring a large pot of water to a boil, add the dough logs, and cook until the dumplings float, about 15 minutes.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 59 g, Cholesterol 99.8 mg, Fat 3.4 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 1.1 g, Sodium 725.3 mg, Sugar 1.9 g
Tips:
- For the best results, use high-quality potatoes that are starchy and low in moisture, such as russet potatoes.
- Make sure the potatoes are peeled and grated finely. This will help the dumplings cook evenly.
- If you don't have a potato ricer, you can use a food processor or blender to grate the potatoes.
- Don't overmix the dumpling dough. Overmixing will make the dumplings tough.
- Bring the water to a boil before adding the dumplings. This will help to prevent them from sticking to the bottom of the pot.
- Cook the dumplings for 10-12 minutes, or until they float to the top of the water.
- Serve the dumplings immediately with your favorite gravy or sauce.
Conclusion:
Boss Lady Debbie's Easy Potato Dumplings are a delicious and versatile dish that can be enjoyed as a side dish or a main course. They are easy to make and can be customized to your liking with different ingredients and flavors. Whether you are a beginner cook or a seasoned pro, you are sure to love this recipe. So next time you are looking for a quick and easy meal, give these potato dumplings a try!
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