These classic potato dumplings are a comforting, old-fashioned recipe passed down through generations. Made with tender riced potatoes and simple pantry staples, they come together into soft, hearty dumplings that are perfect for soaking up rich gravies and savory sauces.
Each bite delivers that nostalgic homemade flavor that only a family recipe can bring.
What makes these dumplings truly special is their versatility. Enjoy them fresh and fluffy straight from the pot, or slice and pan-fry the leftovers for a crispy, golden treat the next day. Whether served alongside a holiday meal or as a cozy side dish, these dumplings are guaranteed to become a cherished favorite in your home.
Prep Time: 30 mins
Cook Time: 10 mins
Additional Time: 1 day
Total Time: 1 day 40 mins
Servings: 10
Yield: 10 servings
Ingredients
- 4 large baking potatoes
- 6 eggs
- 1 teaspoon salt
- 2 cups all-purpose flour
- 3 slices sandwich bread
- 2 tablespoons butter
Directions
- Boil the potatoes with skins on until fork-tender. Drain, peel, and rice the potatoes while still warm. Measure out about 6 cups, then refrigerate overnight until completely chilled.
- In a skillet over medium heat, melt butter and toast the bread slices until golden brown. Cut into small cubes to create croutons and allow them to cool.
- In a large mixing bowl, combine the chilled riced potatoes with 5 to 6 beaten eggs, salt, and flour. Mix gently until the dough holds together. Fold in the croutons, being careful not to overmix. The dough should be soft but cohesive—avoid adding too much flour to keep the dumplings light.
- Shape the mixture into balls about the size of tennis balls. Carefully drop them into a large pot of boiling water. Cover and cook for about 10 minutes, or until the dumplings are cooked through and tender.
- Remove with a slotted spoon and serve hot with gravy, or cool and slice for frying later.