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Potato Dumplings Recipe

Potato dumplings can be served as a side dish or added to your favorite stew or soup recipes. Potato dumplings are German in origin. They are delicious and easy to prepare with a little surprise in the middle. Potato Dumplings are a staple at my house.

Prep: 40 minutes | Cook: 35 minutes | Serves: 6-8 (12 large dumplings)

Potato Dumplings


  • 3 large russett potatoes
  • 2 thick slices of white bread, about 1″ thick
  • 1 tablespoon butter, melted
  • Salt
  • Kosher salt
  • 2 large eggs
  • 1 to 1-1/2 cups flour
  • 1 1/2 teaspoons coarse ground pepper, or to taste
  • 1/8 teaspoon nutmeg, optional (my family prefers the dumplings without the nutmeg)


  1. Preheat the oven to 400°F. Place the potatoes, whole and unpeeled in a large saucepan. Add enough water to cover the potatoes by one inch. Add 1 tablespoon of salt. Bring water to boil, then reduce heat and cover. Simmer until the potatoes are fork tender, 20-30 minutes. Remove potatoes from water to a rack until cool enough to handle.
  2. While potatoes are cooling, cut each bread slice into 6 uniform cubes for a total of 12 croutons. Melt 1 tablespoon of butter. Coat the croutons with the butter and place on baking sheet with sides. Sprinkle with Kosher salt, to taste. Bake until the croutons are crispy and slightly browned, about 10 minutes. Set aside.
  3. When the potatoes are cool enough to handle, peel and cube them. In a large bowl, mash the potatoes with a fork or potato masher. In a separate small bowl, lightly beat the eggs with a fork. Add the eggs, 1 cup flour, 1 1/2 teaspoons salt, pepper, and if desired, nutmeg to the mashed potatoes. Using hands, knead the ingredients together until fully combined. If the dough is too wet to handle, add more flour, about 1/4 cup at a time. The dough should be slightly sticky, but should be easy to form into 12 balls.
  4. Place a large pot of salted water on stove over medium heat to boil.
  5. While the pot of water is reaching boiling stage, press a crouton into each dumpling ball and reshape the dough back into a ball around the crouton. Repeat with the remaining dough and croutons.
  6. When the pot of salted water is boiling, carefully drop the dumplings into the water and cook until they float to the surface, about 10-15 minutes. Remove dumplings with a slotted spoon and place in large bowl to serve.

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