Potato Dumplings

Vary the flavour of these little dumplings by adding 2–3 oz (50–75 g) of grated cheese or a little chopped garlic. Experiment with different herbs available – for example, rosemary or chervil. Eat the dumplings with a spicy tomato sauce or add them to a cooked casserole or serve in a well-flavoured consommé.


  • 1 lb (450 g) potatoes, peeled
  • 3 oz (75 g) flour
  • 1 whole egg
  • 1 egg yolk
  • Sea salt and freshly ground black pepper
  • Fresh chopped parsley


Steam or bake the potatoes and when cooked put through a sieve. Mix with the flour, egg and yolk and season. Add the parsley. Roll into small balls and flatten out into discs.

Poach in boiling salted water for about 5 minutes.

The Smithsonian Museum of Natural History in Washington D.C. put on an exhibition in 1992 called ‘Seeds of Change’ that focused on plants – among them the potato – that altered life in the New and Old World after the arrival of Columbus in America.