Team sweet or savory
Homemade potato dumplings are especially great because they require very few ingredients, yet the result is a soft, comforting, and delicious homemade dish.
We love them because they are:
- ready in about 20 minutes
- a great way to use up leftover mashed potatoes
- made with just a few basic ingredients
- perfect for both sweet and savory variations
- delicious as a side dish or a meal on their own
- freezer-friendly
- great for kids and the whole family
Their biggest advantage, however, is definitely their versatility. You can use the same dough to prepare a savory side dish for lunch, then serve the leftovers as a sweet dish the next day.
Top 5 tips and tricks
Follow these five tips for easier homemade potato dumplings.
- Use cold mashed potatoes. Completely cooled mashed potatoes work best for the dough. Warm potatoes can make the dough stickier, which means you may need to add more flour. Using leftover mashed potatoes from the day before makes this recipe even more practical.
- Don’t add too much flour. One important rule with potato dough is that less flour usually means softer dumplings. The exact amount of flour can vary depending on how moist the mashed potatoes are, so add it gradually. The dough should be firm enough to shape but still soft. Too much flour will make the cooked dumplings firmer and more rubbery.
- Don’t over-knead the dough. Knead the ingredients only until they come together into a smooth dough. There is no need to knead it for a long time. Potato dough is very different from bread dough, and extra kneading will not improve its texture.
- Flour the work surface. We recommend using coarse flour for shaping the dumplings. Lightly flour the work surface and your hands as needed. This makes the dumplings easier to shape without having to work extra flour directly into the dough.
- Don’t overcook the dumplings. Carefully lower the dumplings into boiling salted water. Once they float to the surface, cook them for another 2–3 minutes. Overcooking can affect their texture. Carefully remove the cooked dumplings from the water, then continue with your preferred sweet or savory variation.
Savory serving ideas
Savory potato dumplings are a great alternative to potatoes, gnocchi, pasta, or bread dumplings. You can serve them immediately after cooking, but they are even better when quickly pan-fried in butter. Melt the butter in a skillet, add the cooked dumplings, and cook for about 2 minutes, or until lightly golden and crisp on the outside.
They pair especially well with:
- Thin Sliced Round Steak with Onion Sauce
- Thin Sliced Round Steak with Sauce
- Pork loin steak with sauce
- Turkey Cutlets with Mushroom Cream Sauce
- Chicken Cutlets in Cream Sauce
- Beef Braciole
Storing and freezing
Potato dumplings can be prepared ahead of time, although we prefer serving them freshly cooked.
In the refrigerator: Transfer cooked and completely cooled dumplings to an airtight container and store in the refrigerator for up to 2 days. For the best texture, reheat them in a skillet with a little butter before serving.
Freezing: Arrange the freshly shaped, uncooked dumplings in a single layer on a floured tray or baking sheet, making sure they do not touch. Place them in the freezer until completely frozen, then transfer them to a freezer bag or freezer-safe container.
This prevents them from sticking together and allows you to take out only as many as you need.
Cooking from frozen: There is no need to thaw the dumplings before cooking. Add them straight from the freezer to boiling salted water and simply extend the cooking time slightly.
This is a great way to always have a quick homemade side dish ready to go.
As part of the Za hrano, za planet, zavrzi manj initiative, this recipe is a simple way to give leftover mashed potatoes a second life. Instead of throwing them away, we turn them into soft homemade potato dumplings and create a completely new meal from something that might otherwise go to waste. Recipes like this show how a few simple ideas can help reduce food waste at home. Leftovers do not have to be the end of a meal — they can just as easily become the start of the next one.
How to make Leftover Mashed Potato Gnocchi at home (video)
Check this short video to master the recipe at home.
Next, try these gnocchi recipes
- 2-ingredient Potato Gnocchi
- Potato Gnocchi (made with baked potatoes)
- Easy Pumpkin Gnocchi
- Ricotta Gnocchi
METHOD
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gnocchi
Place the mashed potatoes in a bowl. Add the egg and flour, then mix and gently knead into a soft potato dough. Dust the work surface generously with semolina flour. Divide the dough into four pieces and roll each piece into a long log on the well-floured surface. Using a knife, cut the dough into 4 cm (1 1/2-inch) pieces. Gently roll each piece between your palms to form small potato dumplings.
TipAt this point, you can freeze the potato dumplings. Arrange them in a single layer on a baking sheet and place them in the freezer. Once frozen, transfer them to a freezer bag so they take up less space. -
cook
Place a large pot of salted water over high heat and bring to a boil. Add the potato dumplings and cook until they float to the surface, about 2–3 minutes. If cooking them from frozen, simply extend the cooking time by a few minutes.
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savory serving idea
If serving the potato dumplings alongside your favorite meat or vegetarian main course, you can also quickly pan-fry them before serving. Place a skillet over medium heat and add the butter. Once melted, add the dumplings and cook for about 2 minutes, or until golden on the outside.
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sweet serving idea
If serving the potato dumplings as a sweet dish, place a skillet with the butter over medium heat. Once the butter has melted, add the breadcrumbs or finely crushed cookies and the ground nuts. Toast over low heat for 4–6 minutes. Sweeten to taste, then add the cooked potato dumplings. Gently toss to coat them in the mixture and serve with compote or fresh fruit.
