Mashed Potato Dumplings
Mashed potato dumplings are a beloved comfort food with deep roots in many Central and Eastern European cuisines. Known for their soft, pillowy texture and rich, savory flavor, these dumplings provide the ultimate feeling of homemade satisfaction. Whether served as a main course or a hearty side dish, they bring nostalgia and warmth to the table. While Lithuania is especially famous for its potato-based dishes, similar variations can be found in Polish, German, and Slovak kitchens. What sets mashed potato dumplings apart from other types is their delicate texture achieved by using boiled and mashed potatoes instead of raw grated ones.
These dumplings are a fantastic way to use leftover mashed potatoes, turning simple ingredients into something truly special. The addition of a bacon and onion sauce gives a smoky, salty dimension that complements the mild potato base perfectly. This dish is ideal for cold evenings when you crave something warm, rich, and filling. Although the preparation requires some attention, the result is a plate full of homemade comfort that’s worth every minute.
Homemade mashed potato dumplings are also an excellent alternative to store-bought gnocchi, offering more texture and flavor control. Unlike traditional gnocchi, which often use flour, these dumplings rely on potato starch to keep them gluten-free (depending on your starch choice) and extra tender. Once mastered, the recipe becomes a staple—perfect for family dinners, celebrations, or just when you need a reminder of home-cooked goodness.
This recipe yields about 5 servings, with an estimated total of 1550 calories, which comes to approximately 310 calories per portion, including the bacon-onion sauce.
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Possible Ingredient Alternatives
- Potatoes: Use russet or Yukon Gold potatoes for best results. Waxy varieties can be used, but may require more starch to hold the shape.
- Potato starch: Cornstarch or tapioca starch can be used as substitutes, though potato starch gives the lightest texture.
- Egg yolk: Replace with a full egg if you prefer a slightly firmer dough or are low on ingredients.
- Bacon: Smoked pancetta or diced sausage can offer similar flavor. For a vegetarian option, try sautéed mushrooms or smoked tofu.
- Onion: Shallots or leeks can be used for a more delicate or slightly sweeter taste.
- Salt: Sea salt or Himalayan salt can add a subtle difference in flavor.
Best Cooking Tips for the Recipe
- Use cold, fully cooled mashed potatoes for best dough consistency. Warm potatoes may result in a sticky, unworkable dough.
- Always adjust starch depending on your potato’s moisture and starch content—some varieties require more to hold their shape.
- Don’t over-knead the dough. Mix just until combined to avoid dense dumplings.
- Test one dumpling in boiling water first. If it falls apart, add a bit more starch to the rest of the dough.
- For extra flavor, add a touch of nutmeg or garlic powder to the dough.
- Dust your hands with flour or starch when forming dumplings to prevent sticking.
- Serve the dumplings immediately for best texture—they are softest and lightest when fresh.
Ingredients
- Potatoes (starchy, peeled and boiled): 1 kg (2.2 lb)
- Egg yolk: 1
- Potato starch: approximately 3–4 tablespoons (adjust based on potato moisture)
- Salt: 1/3 tablespoon
- Bacon (diced): 150 g (5–6 oz)
- Onion (medium-sized, diced): 1
- Salt: to taste
- Ground black pepper: to taste
For the sauce:
- 1. Begin by preparing the base. Peel the potatoes, slice them into large chunks, and boil them in salted water until tender. Once cooked, drain the water thoroughly and allow the potatoes to cool completely to room temperature—this step is crucial for a non-sticky dough.
- 2. As the potatoes are cooling, prepare the sauce. Dice the bacon and peel and dice the onion. Heat a frying pan over medium heat, then add the bacon pieces. Once the fat starts to render, add the chopped onion. Continue cooking until the bacon becomes crisp and the onion turns golden and soft. Remove the pan from heat and set the sauce aside.
- 3. Mash the cooled potatoes thoroughly. Use a potato masher or a ricer to eliminate any lumps and achieve a smooth texture.
- 4. Level the surface of the mashed potatoes in the mixing bowl. Divide the surface into four equal parts using a knife or spatula. Remove one quarter of the mash and replace that empty space with potato starch. If the potatoes seem particularly moist or less starchy, you may increase the starch amount slightly for structure.
- 5. Add the salt and egg yolk. Then return the removed mashed potato portion to the bowl. Mix everything together gently but thoroughly until a smooth, non-sticky dough forms. Avoid overmixing to keep the dumplings tender.
- 6. Shape the dumplings. Take small portions of the dough and roll them into balls roughly the size of a walnut. Gently press a dimple into the center of each ball with your thumb to help them cook evenly.
- 7. Prepare for boiling. Fill a large pot with water and add a pinch of salt. Bring it to a gentle boil over medium-high heat. Carefully lower the dumplings into the boiling water in batches to avoid overcrowding.
- 8. Cook the dumplings. Wait until the dumplings float to the surface—this usually takes 1 to 2 minutes. Let them cook for an additional minute after floating to ensure they’re cooked through. Remove the dumplings with a slotted spoon and transfer to a serving bowl.
- 9. Serve warm. Spoon the crispy bacon and onion sauce generously over the dumplings. Add a sprinkle of freshly ground black pepper or chopped herbs like dill or parsley for a fresh finish.
- 10. Enjoy your mashed potato dumplings immediately while they’re soft and flavorful. If you’re storing leftovers, refrigerate them and gently reheat in a skillet or microwave the next day.
Recipe Directions
