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Two kinds of potato dumplings

Just in time for the holidays, we always crave hearty dumplings with delicious sauce.

And let’s be honest, who can resist these round friends here!?

We have to admit that good dumplings are not made entirely by yourself in a minute, but it’s definitely worth the work and you know exactly what’s in it.

So if you still need ideas for a side dish for the Christmas holidays, we have a great Inspo for two different potato dumplings.

Do you already know which one will be your favorite?

Two kinds of potato dumplings

Prep Time35 minutes
Cook Time25 minutes
Course: Beilage
Servings: 4 persons


Potato dumplings 1/2 & 1/2

  • 500 g potatoes cooked and peeled (from the day before)
  • 500 g raw potatoes
  • 60 g potato flour
  • 1 tsp salt
  • 1 pinch of nutmeg
  • 1 slice of toast (optional as a filling)

Potato dumplings made from boiled potatoes

  • 1 kg of potatoes
  • 200 g potato flour approximate (see text)
  • 2 tbsp rapeseed oil
  • 2 tsp of salt


Potato dumplings 1/2 & 1/2

  • Peel and grate the raw potatoes. Then squeeze it out well in a clean kitchen towel. It is best to collect the liquid and use the sediment (potato starch) later as a thickener.
  • Press the cooked potatoes through a potato press or otherwise process them into a pulp.
  • Put the squeezed, raw potatoes and boiled potatoes in a large bowl, season with salt and nutmeg and knead well together with the potato flour and starch from the potato water.
  • Then shape into dumplings (the smaller, the faster they cook).
  • Put on a large saucepan with salted water and bring to a boil.
  • Then lower the stove (the water should no longer bubble) and slowly add the dumplings to the water.
  • Let it cook for 20-30 minutes, depending on the size.
  • Take out of the water and serve. Enjoy!

Potato dumplings (made from boiled potatoes)

  • Peel the potatoes, cut into pieces of equal size and cook.
  • When the potatoes are soft, drain off the cooking water and press the potatoes through a potato press into a bowl while they are still hot.
  • Press the potato mixture into the bowl and divide into four equal parts. Dig out one of these parts and set aside. Fill the “free” quarter with potato flour and put the dug up quarter back into the bowl.
  • You don’t have to weigh the potato flour. The ratio of potatoes to potato flour is important. This is why it works well to fill ¼ of the potato mixture with potato flour.
  • Add the oil and salt and mix well with a spoon, then knead the dough until it is soft and smooth.
  • Shape the dough into equal sized dumplings.
  • Bring water to a boil in a large saucepan and season with salt. Put the dumplings in the boiling water and let them steep.
  • When the dumplings float to the surface, leave to steep for another 3-7 minutes, depending on the size of the dumplings.
  • Drain the dumplings and serve.


If you like, you can cut the toast into small cubes before forming the dumplings and roast it in the pan without fat and season a little with salt and paprika powder. Then place the cubes in the middle while shaping the dumplings. And let it steep in salted water as in the recipe.
The dumpling dough for the dumplings made from boiled potatoes can also be used very well for potato noodles and gnocchi. The dumplings not only taste good with hearty dishes, but are also perfectly seared in the pan with cinnamon and sugar.
The amount of EACH recipe is for about 4 persons as a side dish.

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