Dairy-Free Potato Dumplings
Elevate your comfort food game with these irresistibly tender Dairy-Free Potato Dumplings, a delightful twist on the classic potato dumpling recipe. Perfect for those with dietary restrictions or simply seeking a lighter option, this recipe combines creamy russet potatoes with the unique addition of potato starch to achieve a soft yet cohesive texture without any dairy. Seasoned with nutmeg, black pepper, and a touch of olive oil, these dumplings are subtly flavored and versatile, making them ideal for pairing with your favorite sauces or hearty mains. Easy to prepare in just 30 minutes of prep time, they float to perfection when cooked, ensuring a satisfying bite with every dumpling. Whether as a side dish or the star of your meal, these dairy-free delights prove indulgence doesn’t have to include dairy.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1 teaspoon Salt
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Black pepper
- 1.5 cups Potato starch
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Water
Instructions
Start by peeling and quartering the potatoes. Place them in a large pot filled with water, and bring to a boil. Cook the potatoes for about 15-20 minutes, or until they are tender and easily pierced with a fork.
Drain the potatoes thoroughly and place them back in the pot. Allow them to cool for a few minutes, then mash them until smooth using a potato masher or fork. Ensure there are no lumps.
Add the salt, ground nutmeg, and black pepper to the mashed potatoes. Stir in the potato starch and flour gradually, mixing until a dough forms. The dough should be firm yet pliable.
If the dough feels too dry or crumbly, add in the olive oil and water, mixing until the dough is cohesive and smooth.
On a lightly floured surface, divide the dough into eight equal parts. Roll each part into a log about 1 inch in diameter, then cut into 1-inch pieces to form the dumplings.
Bring a large pot of salted water to a boil. Drop the dumplings into the boiling water in batches, ensuring not to overcrowd the pot.
Cook the dumplings for about 5-7 minutes, or until they float to the surface. Use a slotted spoon to remove them and transfer to a serving dish.
Serve the dumplings warm with your favorite sauce or enjoy them as a side dish to a hearty meal.
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2695 mg | 117% | |
| Total Carbohydrate | 557.7 g | 203% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 10.7 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 5237 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
