Potato Carrot Dumplings
Discover the comforting, wholesome goodness of Potato Carrot Dumplings, a delightful fusion of hearty potatoes and naturally sweet carrots. These pillowy, golden dumplings are made with a simple yet flavorful combination of mashed root vegetables, a touch of garlic, and just the right amount of seasoning. Gently boiled until tender and pan-fried in butter for a crisp, golden finish, these dumplings are perfect as a satisfying side dish or a crowd-pleasing appetizer. Ready in under an hour, they use pantry staples like flour and a single egg, making them a budget-friendly option for weeknight dinners or festive gatherings. Complete with an optional garnish of fresh parsley for a pop of color and freshness, these potato carrot dumplings are as visually appealing as they are delicious. Vegan or gluten-free variations are also easy to explore for added versatility!
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Recipe Information
Ingredients
- 3 medium-sized Potatoes
- 2 medium-sized Carrots
- 1.5 cups All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Butter
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Wash, peel, and chop the potatoes and carrots into small chunks for even cooking.
Bring a large pot of salted water to a boil. Add the chopped potatoes and carrots and cook until they are tender, about 12-15 minutes.
Drain the cooked potatoes and carrots, then mash them together in a large mixing bowl until smooth. Let the mixture cool for a few minutes.
Stir in the egg, salt, black pepper, and garlic powder into the mashed potato and carrot mixture.
Gradually add the all-purpose flour, 1/2 cup at a time, until the dough comes together and is slightly sticky yet manageable. Avoid overmixing.
Lightly flour a clean surface and your hands. Divide the dough into small portions and roll each into a ball, about 1 inch in diameter.
Bring a large pot of water to a gentle boil. Carefully drop the dumplings into the boiling water in small batches, ensuring they don't stick together.
Cook the dumplings until they float to the surface, about 3-5 minutes. Use a slotted spoon to transfer the cooked dumplings to a plate.
In a large skillet, melt the butter over medium heat. Add the cooked dumplings and lightly sauté them until golden brown on the outside, about 3-4 minutes.
Transfer the dumplings to a serving dish, garnish with chopped parsley if desired, and serve warm as a delicious appetizer or side dish.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 2772 mg | 121% | |
| Total Carbohydrate | 279.4 g | 102% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 14.0 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 201 mg | 15% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3934 mg | 84% | |
*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.
