Savory Herb Potato Dumplings in a Buttery Crust
Indulge in the ultimate comfort food with these Savory Herb Potato Dumplings in a Buttery Crust. This delightful recipe features velvety mashed Russet potatoes infused with fresh parsley and thyme, encased in a flaky, golden pastry made with cream cheese and butter. Each dumpling is perfectly seasoned with a touch of salt and black pepper, then baked to perfection for a crisp, buttery exterior that complements the creamy filling. Whether you're hosting a cozy dinner or seeking a new twist on a classic favorite, these homemade potato dumplings make a show-stopping appetizer or side dish. Serve them warm with a dollop of sour cream or a drizzle of herb butter for an irresistible finishing touch. Perfect for fans of flaky pastries and hearty fillings, this recipe is a savory triumph that’s sure to please!
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 2.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh thyme
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Unsalted butter
- 4 tablespoons Cream cheese
- 3 tablespoons Ice water
- 1 large Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
Instructions
Peel and cut the potatoes into chunks, then boil them in salted water for 15-18 minutes until fork-tender. Drain and let cool for 10 minutes.
Mash the potatoes until smooth. Stir in 1 cup of flour, eggs, parsley, thyme, salt, and black pepper until the mixture forms a soft dough. Set aside.
In a large bowl, combine 1 1/2 cups flour and 1 teaspoon salt. Cut in the cold butter and cream cheese with a pastry cutter or fingers until the mixture resembles coarse crumbs.
Drizzle ice water into the flour mixture one tablespoon at a time, mixing gently until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 20 minutes.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out 4-inch circles using a cutter or a small bowl.
Scoop 1-2 tablespoons of the potato filling into the center of each dough circle. Fold the dough over to form a half-moon shape, and crimp the edges with a fork to seal.
Whisk the egg and milk together to make the egg wash. Brush each dumpling with the egg wash and place them on the prepared baking sheet.
Bake for 25-30 minutes, or until the crust is golden brown and flaky.
Serve warm, optionally with a dollop of sour cream or a light drizzle of herb butter for extra flavor.
Nutrition Facts
Calories |
3219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 4095 mg | 178% | |
| Total Carbohydrate | 433.5 g | 158% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 15.4 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 376 mg | 29% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 5772 mg | 123% | |
*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.
