Best 2 Stuffed Potato Dumplings Recipes

**Discover the Delightful World of Stuffed Potato Dumplings: A Culinary Journey Through Diverse Cuisines**

Embark on a culinary adventure with stuffed potato dumplings, a versatile dish that transcends borders and cultures. From the hearty indulgence of German Kartoffelklöße and the savory bliss of Polish Pyzy, to the delicate flavors of Chinese Sheng Jian Bao and the unique charm of Korean Gamja Jeon, this article presents a tantalizing array of recipes that showcase the diverse culinary expressions of stuffed potato dumplings. Whether you prefer boiled, pan-fried, or steamed dumplings, this comprehensive guide has something for every palate. Get ready to explore the delicious possibilities of potato dumplings and embark on a taste bud tantalizing journey across cuisines.

Here are our top 2 tried and tested recipes!

STUFFED POTATO DUMPLINGS

Stuffed Potato Dumplings image

"THIS IS A sticky part of the meal to prepare, but these dumplings are so good they're worth the mess! When I was a child, I loved to watch the cooking dumplings pop to the top of the pot of boiling water. We youngsters always had two helpings...one with sauerbraten gravy and the other with warm plum jam on top!

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 15 dumplings.

Number Of Ingredients 12

Ingredients

CROUTONS:
1/4 cup butter
3 slices dry bread, cut into small cubes
DUMPLINGS:
4 medium potatoes, peeled and quartered
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground nutmeg
2 large eggs, lightly beaten
2 teaspoons butter
2 tablespoons dry bread crumbs

Steps:

For croutons, melt butter in small skillet; brown bread cubes. Set aside. , In a saucepan, boil potatoes in water to cover until tender. Cool; rice potatoes and place in a large bowl. Add the flour, baking powder, salt and nutmeg. Stir in eggs; beat until mixture holds it shape. , With lightly floured hands, shape about 2 tablespoons dough into a ball, placing a few croutons in center of each ball. Repeat with remaining dough and croutons. Refrigerate for 1 hour. , Drop dumplings into boiling salted water (2 teaspoons salt to 1 quart water). Simmer, uncovered, for 10 minutes. Drain. Melt butter in a small skillet; cook and stir the bread crumbs until lightly browned. Sprinkle over dumplings.

Nutrition Facts :

MEDITERRANEAN STUFFED POTATO DUMPLINGS WITH MUSHROOM CREAM SAUCE

Mediterranean Stuffed Potato Dumplings With Mushroom Cream Sauce image

Ready, Set, Cook! Special Edition Contest Entry: This recipe transforms "Simply Potatoes" into delicious, moist potato dumplings, stuffed with rich and creamy goat cheese and savory sun-dried tomatoes. These beautiful dumplings are accented with spinach and Parmesan cheese, then they are then covered in a creamy mushroom sauce. For the final touch, they are graced by crisped bacon and a snip of fresh chives. Great as a side dish, or satisfying as a main course. This recipe is "Simply" fantastic no matter how you serve it!

Provided by suzannejclark

Categories One Dish Meal

Time 35m

Yield 10 large dumplings, 5-10 serving(s)

Number Of Ingredients 15

Ingredients

1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
2 eggs
1 teaspoon sea salt
9 ounces frozen spinach, thawed and squeezed dry
1/2 cup all-purpose flour
1/2 cup of grated parmesan cheese
5 ounces goat cheese
1/3 cup sun-dried tomato packed in oil, finely diced and drained
3/4 teaspoon dried basil
8 slices bacon, diced
1/2 cup diced onion
8 ounces sliced mushrooms, I used baby bellas
16 ounces heavy whipping cream
salt
1/4 cup of diced chives or 1/4 cup green tops green onion

Steps:

Combine goat cheese, sundried tomatoes and basil in a bowl, set aside.
Place potatoes in a large covered microwave safe bowl. Microwave for six minutes or until potatoes are very soft, cool to room temperature. Add eggs to bowl, beat mixture until potatoes and eggs are well combined. Add salt, pepper and spinach, continue beating. Slow down mixer, or stir in flour and parmesan cheese to create stiff dough.
Divide dough into 10 balls; flatten into ¼ "thick circles. Place cheese filling in the middle of each circle. Pinch edges up around filling to create a ball, roll in palms to smooth.
Fill a large pot half way with water, bring to a gentle boil. Add dumplings, cook for 10 minutes or until cooked through. Remove each dumpling from water with a slotted spoon.
Using medium high heat in a heavy skillet, add diced bacon. Cook until bacon is crisp. Remove bacon, and all but 2 tablespoons of bacon drippings from pan. Add onion to skillet, cook until onion is softened. Add mushrooms to pan and continue to cook for additional four minutes or until mushrooms are browned around edges and cooked through. Add cream to pan. Cook until cream is reduced and thickened, about 10 minutes. Salt to taste.
To assemble place dumpling on plate, cover with sauce. Sprinkle with reserved bacon and diced chives. Great served as a side dish, or even as a main course!

Tips:

To save time, use store-bought mashed potatoes for the filling.
If you don't have a potato ricer, you can grate the potatoes with a cheese grater.
Make sure the potatoes are well-seasoned before stuffing them into the dumplings.
Don't overcook the dumplings, or they will become tough.
Serve the dumplings with your favorite dipping sauce, such as sour cream, salsa, or gravy.

Conclusion:

Stuffed potato dumplings are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. Whether you like them simple or loaded with your favorite fillings, stuffed potato dumplings are sure to be a hit. So next time you're looking for a new and exciting way to enjoy potatoes, give this recipe a try!