Classic Potato Dumplings
The secret to a light dumpling is handling the dough as little as possible. If you overwork the mixture, the starch turns into glue; if you treat it gently, the result is a tender, pillowy side that holds its shape.
Use starchy potatoes for the right texture.
Russets or similar high-starch potatoes are required. Waxy potatoes will not bind properly and will result in dense, gummy dumplings.
- Large pot for boiling
- Potato ricer
- Wide shallow pot for poaching
- Slotted spoon
What goes in.
- 2 lbRusset potatoes
- 1 cupAll-purpose flour, plus more for dusting
- 1/4 cupPotato starch
- 1Large egg, lightly beaten
- 1 tspKosher salt
- pinchNutmeg, freshly grated
Remove moisture after boiling
Once you have riced the potatoes, spread them on a baking sheet for 5 minutes. Letting the steam escape ensures the dough doesn't turn wet and heavy.
The method.
Boil the potatoes
Place unpeeled potatoes in a pot of cold salted water. Bring to a boil and cook until a knife slides through the center with zero resistance, about 25-30 minutes.
Rice the potatoes
Peel the hot potatoes immediately—hold them with a towel if needed—and pass them through a ricer into a large bowl. Spread the riced potato out to cool slightly.
Form the dough
Drizzle the beaten egg over the potatoes. Sprinkle with salt, nutmeg, flour, and starch. Fold everything together with a bench scraper until a dough just begins to form. Do not knead.
Shape
Divide the dough into equal portions. On a floured surface, roll each into a smooth sphere about the size of a golf ball.
Simmer
Bring a wide pot of salted water to a gentle simmer. Drop in the dumplings. They are ready when they rise to the surface and bob there for about 3 minutes.
Other turns to take.
Bread-filled
Press a single toasted crouton into the center of each ball before sealing to add a crunch in the middle.
Herb-infused
Fold two tablespoons of finely minced parsley or chives into the dough before forming the balls.
When it doesn't go to plan.
Work with the potatoes while they are still warm, but not boiling hot, to ensure the flour incorporates without creating lumps.
If your dough feels too sticky, add flour one tablespoon at a time; using too much will ruin the texture.
Always test one dumpling first. Drop it in the water; if it falls apart, add a little more flour to the remaining dough.
The ones that keep coming up.
Can I use leftover mashed potatoes?
No. The moisture content in mashed potatoes with milk or butter is too high and will cause the dumplings to dissolve in the water.
How do I keep them from sticking together?
Place them in a single layer on a parchment-lined tray lightly dusted with flour after you boil them.
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