Potato Dumplings

The savory dumplings are excellent with almost any meat main course, and they offer a new alternative to more traditional side dishes.


  • 4 cups shredded raw potatoes
  • 2 cups flour
  • 1 tablespoon salt
  • 2 to 3 quarts beef, ham or chicken broth
  • 16 (1/2 inch) cubes cooked ham
  • Melted butter
  • Chopped parsley


  1. Place potatoes in a strainer. Rinse with cold water to prevent browning; drain well.
  2. In a bowl, combine flour and salt.
  3. Add potatoes; stir until coated.
  4. In a medium saucepan, bring broth to a boil over medium heat.
  5. Using a serving spoon, scoop a rounded spoonful of potato mixture, about the size of an egg.
  6. Press 1 cube of ham into center, covering completely.
  7. Using a slotted spoon, carefully lower dumpling into hot broth.
  8. Quickly shape remaining dumplings the same way and lower into broth.
  9. Adjust heat to maintain a simmer but not a hard boil. Simmer for at least 45 minutes, turning over dumplings after about 25 minutes.
  10. Use slotted spoon to lift dumplings from broth.
  11. Serve hot with melted butter; garnish with parsley.

Makes 16 dumplings; serves 6 to 8.

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