Ingredients
Scale
- 1 kg starchy potatoes (Russet or Yukon Gold)
- 2 large eggs
- 150–200 g all-purpose flour (adjust as needed)
- 1–2 tbsp potato starch (optional, for extra firmness)
- 1 tsp salt
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Peel the potatoes and cut them into evenly sized chunks.
- Place the potatoes in a large pot, cover with cold salted water, and bring to a boil.
- Reduce the heat to a simmer and cook until fork-tender, about 20 minutes.
- Drain well and allow them to cool slightly so excess steam escapes.
- Mash the potatoes until completely smooth, using a ricer or masher.
- Let the mashed potatoes cool to room temperature.
- Add the eggs, salt, and enough flour to form a soft, non-sticky dough.
- If desired, add potato starch for improved texture.
- Lightly flour your hands and roll the dough into evenly sized balls, about the size of a small orange.
- Bring a large pot of salted water to a gentle simmer.
- Carefully lower the dumplings into the simmering water, a few at a time.
- Cook gently until they float to the surface, about 15–20 minutes.
- Remove with a slotted spoon, allowing excess water to drain.
- Serve immediately, garnished with parsley if desired, alongside your favorite dish.
Notes
Use starchy potatoes for the fluffiest texture.
Avoid overcooking, as dumplings can become mushy.
For extra flavor, add fresh herbs or sautéed onions to the dough.
- Prep Time: 25
- Cook Time: 20