Homemade potato dumplings

Too few ratings
Devan

Devan

Editor at Kitchen Stories

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Pieces:-12+
1 kg floury potato
1 tbsp salt
2 slices sandwich bread
2 tbsp unsalted butter
egg yolks
40 g starch
nutmeg
salt
Metric
Imperial

Utensils

  • pot (large, with lid)
  • colander
  • cutting board
  • 2 knives
  • frying pan
  • cooking spoon
  • kitchen towel
  • 2 bowls
  • potato ricer
  • fine grater
  • pot (large)
  • slotted spoon
  • Step 1/5

    • ½ kg floury potato
    • 1 tbsp salt
    • pot (large, with lid)
    • colander

    Add half the potatoes to a pot of cold water over medium heat. Cook for approx. 20 min. or until tender, then drain and set aside.

  • Step 2/5

    • 2 slices sandwich bread
    • 2 tbsp unsalted butter
    • salt
    • cutting board
    • knife
    • frying pan
    • cooking spoon

    Meanwhile, cut bread into cubes. Melt butter in a frying pan over medium heat. Add bread cubes, season with salt, and toast until brown, then set aside.

  • Step 3/5

    • ½ kg floury potato
    • kitchen towel
    • 2 bowls

    In a clean towel set over a bowl, grate the remaining potatoes. Use the cloth to help you squeeze most of the moisture out of the grated potatoes, then transfer them to a clean bowl.

  • Step 4/5

    • egg yolks
    • 40 g starch
    • nutmeg
    • salt
    • knife
    • potato ricer
    • fine grater

    Peel cooked potatoes with a small knife, discarding the peels. Press the potatoes into the bowl with a potato ricer. Add freshly grated nutmeg to taste and season with salt. Add egg yolks, potato starch, and mix well to combine.

  • Step 5/5

    • pot (large)
    • slotted spoon

    Bring a large pot of salted water to a simmer. Scoop the potato mixture into dumplings and use your hands to fill each dumpling with some croutons, then roll into a ball. Transfer dumplings to the pot of simmering water and cook for approx. 10 min. Gently lift out with a slotted spoon and transfer to a serving dish. Enjoy!