Potato Dumplings


U.S. Metric Ingredients
lb 1.1 kg Boiled potatoes, peeled, cold
12 oz 350 g Flour
2 tsp 10 mL Salt
2 2 Eggs
4 oz 125 g Butter
4 oz 125 g Dry bread crumbs



  1. Grate the potatoes into a mixing bowl.
  2. Add the flour and salt and mix lightly until just combined.
  3. Add the eggs and mix well to form a stiff dough. Work in more flour if necessary.
  4. Divide the dough into 20 equal portions. Roll each piece into a ball. Refrigerate 1 hour. Dumplings may be made ahead up to this point.
  5. Heat the butter in a sauté pan and add the bread crumbs. Sauté for a few minutes, until the crumbs are toasted and brown. Set aside.
  6. Place the dumplings in a pot of boiling salted water. Stir so they rise to the top and don’t stick to the bottom of the pan. Simmer 10 minutes.
  7. Remove with a slotted spoon and place in a single layer in a hotel pan (or onto serving plates).
  8. Top with the toasted buttered bread crumbs. Serve 2 pieces per order. (Dumplings may also be served with melted butter or pan gravy.)

Per serving: Calories, 360; Protein, 8 g; Fat, 11 g (28% cal); Cholesterol, 65 mg; Carbohydrates, 57 g; Fiber, 3 g; Sodium, 680 mg.


One or more of the following may be added to the dough: ¼ cup (60 mL) chopped parsley; 4 oz (125 g) diced bacon, cooked crisp; 2 oz (60 g) onion, chopped fine and sautéed in butter or bacon fat.

For the cork-shaped dumplings, cut cylinders out of the cooked dumplings using a round cutter. Brown the ends in butter.