potato dumplings recipe
The Best potato dumplings recipe
They’re also surprisingly healthy for what they are. Potatoes are packed with fiber and vitamins, and the dumpling dough itself is light on calories compared to other fried or baked dishes. My family loves how they’re easy to customize—swap in extra veggies, use whole wheat flour, or even make them gluten-free if needed. And because they’re made with just a few ingredients, they’re a great way to use up leftover potatoes or potatoes on sale. Whether it’s a weekend dinner, a potluck, or just a lazy Sunday, these dumplings feel like a little treat without the fuss. Plus, they’re always a hit with kids—they’re fun to shape and eat, and they’re way more satisfying than plain mashed potatoes.
Classic Potato Dumplings with Tomato Sauce
A simple, hearty dish featuring fluffy potato dumplings baked to perfection and served with a rich tomato sauce. Perfect for a cozy weeknight meal.
🥘Ingredients
- 2 cups grated potatoes (about 1.5 lbs)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 egg
- 1 tbsp butter
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
Grate the potatoes and squeeze out excess moisture using a clean kitchen towel. In a large bowl, combine grated potatoes, flour, salt, egg, and butter. Mix gently until a soft dough forms. -
3
Roll the dough into 8 small balls, about 1.5 inches in diameter. Place them evenly on the prepared baking sheet. -
4
Bake for 20 minutes, then flip each dumpling and bake for another 10–12 minutes until golden brown. -
5
While the dumplings bake, heat olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in tomato sauce, oregano, salt, and pepper. Simmer for 5 minutes. -
6
Once the dumplings are golden, pour the warm sauce over them. Serve immediately.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Food processor or grater
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Potato Dumplings with Tomato Sauce Works
❓ Frequently Asked Questions About Potato Dumplings with Tomato Sauce
1. What is the best way to prepare potato dumplings for serving?
These dumplings are best served straight from the pot with a simple drizzle of oil or melted butter. For extra flavor, sprinkle with fresh parsley or chives after cooking. If you prefer a crispier texture, you can pan-fry them briefly in a bit of vegetable oil before serving.
2. Can I substitute fresh potatoes for the frozen ones in this recipe?
Yes, you can use fresh potatoes, but they must be boiled first. Peel and chop them into small cubes, then boil until tender (about 15–20 minutes). Drain well and proceed with the dumpling-making steps. Fresh potatoes may yield slightly denser dumplings, so adjust the water slightly if needed.
3. Why do the dumplings sometimes stick to the pot?
Sticking can happen if the water isn’t boiling vigorously enough or if the dumplings aren’t cut evenly. To prevent sticking, ensure the water is hot before adding the dumplings, and stir gently to help them release. If they do stick, you can gently scrape them off with a wooden spoon or spoon them out carefully.
4. How do I keep potato dumplings warm after cooking?
After cooking, transfer the dumplings to a warm oven set to 200°F (95°C) until ready to serve. Alternatively, cover the pot with a lid and keep it on a low heat. Avoid reheating in the same pot to prevent sogginess.
