Whole30 Potato Dumplings
These Whole30 Potato Dumplings are a delicious and compliant twist on a classic comfort food, perfect for those following the Whole30 lifestyle. Made with nutrient-rich Russet potatoes, grain-free almond flour, and arrowroot starch, these dumplings achieve a tender texture without compromising on flavor. Seasoned with garlic and onion powder for a hint of savory warmth, they're easy to prepare and ready in under an hour. Whether served as a standalone dish or paired with a Whole30-friendly sauce or broth, these hearty dumplings are a crowd-pleasing option for meal prep or family dinners. Easy, wholesome, and entirely gluten-free, these potato dumplings are a must-try for anyone seeking healthy yet satisfying comfort food.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 cup Almond flour
- 0.5 cup Arrowroot starch
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Black pepper
Instructions
Begin by peeling the russet potatoes and cutting them into chunks. Place them in a large pot, cover with water, and bring to a boil over medium-high heat.
Cook the potatoes until they are fork-tender, about 15 minutes. Drain and return to the pot to allow them to dry out slightly from the residual heat.
Mash the potatoes thoroughly until smooth. For a finer texture, you can run them through a potato ricer if available.
In a medium bowl, combine the almond flour, arrowroot starch, salt, garlic powder, onion powder, and black pepper. Stir until well combined.
Add the mashed potatoes to the dry ingredients. Crack the egg into the mixture and stir everything together until a dough begins to form.
Knead the dough gently on a flat surface, dusting with additional arrowroot starch if necessary to prevent sticking.
Divide the dough into four equal parts. Roll each piece into a long rope about 1-inch in diameter, then cut into 1-inch pieces to form dumplings.
Bring a large pot of salted water to a gentle boil. Add the dumplings in batches, being careful not to overcrowd the pot.
Cook the dumplings until they float to the surface, about 2 to 3 minutes, then allow them to cook for an additional minute.
Remove the dumplings with a slotted spoon and transfer them to a serving dish. Repeat with remaining dumplings.
Serve the potato dumplings warm, garnished with fresh herbs or accompanied by your favorite Whole30-compliant sauce or broth.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2557 mg | 111% | |
| Total Carbohydrate | 265.5 g | 97% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 10.5 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 381 mg | 29% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3476 mg | 74% | |
*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.
