Mashed Potato Dumplings Recipe | CDKitchen.com (2024)

FAQs

Why do my potato dumplings fall apart? ›

This is a sensitive recipe, so it's important to use a kitchen scale to measure out 24 ounces (1 1⁄2 pounds) of riced potatoes. If you use too much potato, the mixture might not bind properly and the dumplings may fall apart; if you use too little potato, the dumplings will be too heavy with flour and egg.

If your potato dumplings are gummy, it is likely the potatoes were overworked, or the dough was overmixed.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.

Potato dumplings are made with riced potatoes, potato starch, and eggs for binding. They are often topped with toasted breadcrumbs or stuffed with a toasted bread crouton.

Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again. The dumplings will be completely cooked and ready when they float on the surface of the boiling water.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own. What is this? You can add an egg yolk to nearly any existing mashed potato recipe.

Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade.

Do you cook dumplings with lid on or off? ›

If you keep the lid on, the dumplings will end up entirely steamed, so they'll be softer and slightly wetter. If you leave the lid off, they'll crisp up more on top, and be slightly drier. I like to do a bit of both, so I'll usually leave the lid on for the first 10 minutes or so, then take it off for another 10.

Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

These dumplings start with all-purpose flour, which creates structure and holds the other ingredients together. Baking powder is a leavening agent, which means it releases gas that makes the dough expand. It's responsible for the dumplings' light and fluffy texture.

Gnocchi is a type of Italian pasta, but it is (in most cases) made using potatoes. Since it is not hollow or thinly shaped, is also a dumpling. Gnocchi is boiled, just like pasta and potato dumplings. While it is usually served like a pasta, gnocchi is also at-home in recipes that call for dumplings.

Before you even start making your dumplings, first think about how you want to cook them. There are three basic ways: steaming, boiling, and steam-frying.

The Distinction Between Gnocchi and Dumplings

Gnocchi, a type of pasta, is a delightful creation from semolina flour, eggs, and mashed potatoes, all balled up together. On the other hand, a dumpling is a doughy concoction, the result of flour, milk, and eggs combined and cooked in a simmering water bath.