Potato Dumplings Ii
Elevate your comfort food game with "Potato Dumplings II," a classic recipe that transforms humble Russet potatoes into pillowy, melt-in-your-mouth bites of perfection. These homemade potato dumplings are delicately seasoned with a hint of nutmeg and black pepper for a touch of warmth, then coated in rich, golden-buttered breadcrumbs for a satisfying crunch. Simple yet versatile, they can be served as a hearty side dish, paired with your favorite gravy, or even enjoyed on their own with a sprinkle of fresh parsley. With just a few pantry staples and easy-to-follow steps, you'll have a crowd-pleasing dish ready in under an hour. Perfect for family dinners or holiday spreads, this recipe will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1 teaspoon Salt
- 1.5 cups All-purpose flour
- 1 large Eggs
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Black pepper
- 2 tablespoons Butter
- 0.5 cup Breadcrumbs
- 2 tablespoons Chopped parsley (optional for garnish)
Instructions
Peel and quarter the potatoes. Place them in a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil, reduce heat, and simmer for 15-20 minutes or until the potatoes are tender and easily pierced with a fork.
Drain the potatoes and return them to the pot. Mash them thoroughly or use a potato ricer for an extra-smooth texture. Let the mashed potatoes cool slightly.
Transfer the mashed potatoes to a large mixing bowl. Add the flour, egg, nutmeg, and black pepper. Mix until a smooth dough forms. It should be slightly sticky but workable. If it’s too sticky, add more flour, a tablespoon at a time.
Bring a large pot of salted water to a gentle boil.
Lightly flour a clean work surface and your hands. Divide the dough into 4 equal portions. Roll each portion into a log about 1 inch in diameter. Cut the logs into 1-inch pieces to form the dumplings.
Carefully drop the dumplings into the boiling water in batches to avoid overcrowding. Stir gently to prevent them from sticking together. Cook for 5-7 minutes, or until they float to the surface.
Use a slotted spoon to remove the cooked dumplings and transfer them to a plate. Keep warm while cooking the remaining batches.
In a skillet, melt the butter over medium heat. Add the breadcrumbs and toast, stirring constantly, until golden brown and fragrant, about 3-4 minutes.
Toss the cooked dumplings in the buttery breadcrumbs until evenly coated.
Serve the potato dumplings warm, garnished with chopped parsley if desired. Enjoy as a side dish or with your favorite sauce or gravy!
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 3553 mg | 154% | |
| Total Carbohydrate | 379.2 g | 138% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 15.0 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 229 mg | 18% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 5384 mg | 115% | |
*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.
