Grated potato dumplings
Grated potato dumplings combine the simplicity of grated potatoes, flour, and salt to create a comforting dish. Boiled until floating and optionally fried for crispiness, these dumplings are ideal for family meals or as a hearty side.
Cook time 40 min
Prep time 15 min
Ingredients:
4 potatoes1 cup all-purpose white wheat flour
1 tsp salt
Grated potato dumplings are a delightful and hearty dish that brings together the simplicity of potatoes with the comforting texture of dumplings. This recipe uses just a few ingredients to create a satisfying meal that is perfect for family dinners or as a side dish.
Instructions:
- Start by washing and peeling the potatoes.
- Using a fine grater, grate the potatoes into a large mixing bowl.
- Place the grated potatoes into a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible. This step is important to ensure your dumplings hold together well.
- Transfer the drained grated potatoes back into the large mixing bowl.
- Add the all-purpose flour and salt to the grated potatoes.
- Mix everything together thoroughly until a sticky dough forms.
- Using your hands, take small portions of the dough and shape them into small balls or oval-shaped dumplings. If the dough is too sticky to handle, lightly dust your hands with a bit of flour.
- Bring a large pot of salted water to a boil.
- Carefully drop the dumplings into the boiling water, making sure not to overcrowd the pot.
- Cook the dumplings for 10-12 minutes or until they float to the surface and remain afloat for a few minutes. This indicates they are cooked through.
6. Drain and Serve:
- Using a slotted spoon, remove the dumplings from the boiling water and let them drain on a paper towel-lined plate.
- If you prefer your dumplings crispy, you can pan-fry them in a bit of oil until golden brown on all sides after boiling.
- Serve the dumplings hot. They can be enjoyed as a side dish with a variety of mains such as roasted meats, stews, or grilled vegetables.
- You can also serve them with a dipping sauce or gravy of your choice.
Grated potato dumplings are an easy and delicious dish that takes simple ingredients and transforms them into a comforting meal. Whether served as a main course or a side dish, these dumplings are sure to be a hit at your table. Enjoy them with your favorite gravy or sauce for an extra layer of flavor.
Grated potato dumplings FAQ:
The dumplings are done when they float to the surface of the boiling water and stay afloat for a couple of minutes. This indicates that they are fully cooked.
You can try using gluten-free all-purpose flour or whole wheat flour as substitutes. Note that this may slightly alter the texture, so adjustments in liquid may be necessary.
If the dough is too sticky, lightly dust your hands with additional flour while shaping the dumplings. You can also sprinkle in a little more flour to the dough if needed.
Store any leftover dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, steam or pan-fry them for the best texture.
Yes, you can freeze the uncooked dumplings. Place them on a baking sheet to freeze individually before transferring to a freezer bag. They can be cooked straight from frozen, adding a couple of extra minutes to the boiling time.
Cooking Tips:
- Use starchy potatoes like Russets for better binding and texture.
- Make sure to grate the potatoes finely and squeeze out excess moisture to avoid soggy dumplings.
- If the dough feels too wet, gradually add more flour until the consistency is right.
- Cook a small test dumpling to check for seasoning and adjust salt as needed before cooking the entire batch.
- Serve the dumplings immediately for the best texture, as they can become soggy if left to sit.
Nutrition Facts
4 ServingsCalories 400kcal
Protein 11g
Carbohydrates 90g
Fiber 9g
Sugar 3.11g
Fat 0.86g
More recipes
Broccolini with toasted almond
Creamy broccolini topped with toasted almonds for a delicious side.
29 Dec 2025Zucchini with olive oil, vinegar, butter and spearmint
Zucchini cooked with olive oil, vinegar, butter, and spearmint.
22 Jan 2026