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Potato Dumplings



  • 6 large potatoes, unpeeled
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • chopped parsley (optional)


  1. Boil potatoes until tender (about 20 to 30 minutes). Drain and let cool completely. Peel the potatoes, then grate or mash them.
  2. Combine all the ingredients and mix together with hands to form a soft dough.
  3. Take dough by large tablespoonful and form by hand into a ball or cigar shape. Continue until all the potatoes are finished.
  4. Bring a pot of salted water to boil on the stove. Place a few dumplings at a time into the boiling water. They will sink-don’t overload the pot.
  5. Reduce the heat to a simmer and let the dumplings poach until they rise to the top (about 10 minutes). Remove with a slotted spoon and drain well.

Drizzle with melted butter and serve with sauerbraten.

Hudson Valley Restaurant Week is back this April 8-21!