Potato dumplings
As a soup garnish or side dish
Potato dumplings are a classic soup ingredient that my grandmother always cooked in a red soup made with paprika. The main ingredients are boiled potatoes, flour, eggs, and a little fat. Nowadays, I make them in a healthier version than my grandmother did, and I think they are not only good in soup, but also perfect as a side dish with meat or fish. Nowadays, I mainly use whole wheat flour (Healthy flours: which one should you choose and why?) and add a little white flour for a better texture. I’ll show you how to make soft, tasty dumplings that you’re guaranteed to make again and again. 🙂
What are potato dumplings good for?
- In soups (instead of pasta, for example)
- As a side dish, for example with meat or fish >> Dill sauce with potato dumplings, zucchini, and roasted meat
- You can also make noodles from the same dough.
Is it diet food?
Potato dumplings don’t seem like diet food because of the potatoes and flour. There’s no problem with potatoes, though. I’ve already written about them in this article, saying that despite their high carbohydrate content, they are worth eating. Potato dumplings contain mainly flour in addition to mashed potatoes. Most of this can be replaced with whole wheat flour. You can’t even tell from the taste that it’s not made with white flour. Although my grandmother would have definitely used a little lard for the fat, I preferred to use tea butter.
What mistakes should you avoid?
By following my potato dumpling recipe, you too will be able to make heavenly delicious, soft dumplings. Remember that good dumplings are soft. They are not chewy or hard. If they are chewy, they have not been prepared properly. I’ll show you how to do it right.
Potato
For this recipe, I used 500 g of cooked potatoes – this was the weight of the boiled, peeled, and mashed potatoes. I recommend weighing the cooked potatoes. Raw and unpeeled, they weighed 620 grams, which was 5 potatoes in my case. The most suitable potatoes are floury varieties that fall apart when cooked.
Potato dumplings
Ingredients
- 500 g cooked potato (weighed after peeling and mashing; originally 620 g raw with skins, about 5 potatoes)
- 125 g flour (45 g plain wheat flour + 80 g whole-grain flour)
- 5 g salt
- 1 egg yolk and 1 whole egg
- 40 g butter (82%)
Instructions
- Cook the potatoes: Wash the potatoes thoroughly (scrubbing off any dirt). No need to peel them. Cook them in their skins in a pot, submerged in salted water, until completely soft.
- Peel & mash while hot: When ready, strain and allow to cool enough to peel. It is important not to cool completely; you need to mash them while still hot using a potato masher. Once mashed, spread out to cool. Turn occasionally.It is very important that as little moisture as possible remains in the potatoes, because if this is not achieved, the starch in the added flour will become soggy and grainy. This will make the raw dough soft and difficult to shape, and the cooked pasta will easily become chewy and hard.
- Prepare the dough componentsMelt the butter. Set aside.Measure out the flour, add the salt and mix.Beat the eggs and prepare everything for kneading. For example, a tray on which you will place the shaped dumplings and a pot of water in which you will cook them.
- Combine and kneadOnce the potatoes have cooled, spread them out on a pastry board, where you will shape them. Drizzle with melted butter. Crumble the potatoes.Pour in the measured flour with the salt and the separately beaten eggs. Knead everything together with light and quick movements until smooth. Do not knead for too long. Shape it into a loaf and pinch off small portions. If you are making soup dumplings, shape them into peanut-sized balls (diameter: 1.5 cm), and if you are making a side dish, shape them into walnut-sized balls (diameter: 3 cm).
- Meanwhile, boil salted water in a large pot. Add the dumplings and cook for 1-2 minutes in boiling water, then remove with a slotted spoon and serve.
Calories and macros
Did you like it? There’s more where that came from. 🙂 Sign up for my newsletter!
