Mashed Potato Dumplings Recipe | CDKitchen.com (2024)

FAQs

What is the secret to perfect dumplings? ›

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Potato dumplings are made with riced potatoes, potato starch, and eggs for binding. They are often topped with toasted breadcrumbs or stuffed with a toasted bread crouton.

This is a sensitive recipe, so it's important to use a kitchen scale to measure out 24 ounces (1 1⁄2 pounds) of riced potatoes. If you use too much potato, the mixture might not bind properly and the dumplings may fall apart; if you use too little potato, the dumplings will be too heavy with flour and egg.

If your potato dumplings are gummy, it is likely the potatoes were overworked, or the dough was overmixed.

Pick your mood—chewy, crispy, soupy, fancy—then pick your method.

For dumplings, 🌾 all-purpose flour 🌾 is typically the best type to use. It has a moderate protein content, which gives the dumplings a tender and soft texture. 🍴 If you want a slightly denser dumpling, you can use 🌾 cake flour 🌾 or 🌾 self-rising flour 🌾, which have lower protein contents.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.

Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float. Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut. Dumplings also make one of the best leftover breakfast items ever!

Popular meat fillings include ground meat (usually pork, but sometimes beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, and garlic chives with scrambled eggs.

Simmering broth might not be hot enough to raise the dumpling dough. Remove or tilt the lid after they've cooked so the dumplings don't over-steam and get soggy and dense.

Why are my dumplings not fluffy? ›

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

You'll know you've overcooked the dumplings when the wrapper is disintegrated. If you overcook your dumplings in the steamer or when boiling, the dough of the wrappers will have a gummy texture that isn't very pleasant, and your filling might get dry and tough.

Step 5: Bake until the dumplings are firm

If you leave the lid off, they'll crisp up more on top, and be slightly drier. I like to do a bit of both, so I'll usually leave the lid on for the first 10 minutes or so, then take it off for another 10. You'll know the dumplings are fully cooked when they're nice and firm.

Regardless of the technique, remember not to overwork the potatoes. Starch is released when potatoes are mashed, smashed, or whipped, and, if too much starch is released, the potatoes are gummy and unappealing.

Overmixing will develop the gluten in the Bisquick, which will make the dumplings tough. Instead, stir the dough just until the ingredients are combined. Let the dough rest for a few minutes before dropping it into the broth. This will give the gluten time to relax, which will also help to make the dumplings fluffy.

Once your water is boiling, let your dumplings cook in the steam for about ten minutes. Don't remove the lid as letting the steam escape will disrupt the cooking process and result in undercooked dumplings, so keep that lid on!

A little citrus zest also makes a great addition. Lemon zest is a good all-rounder, but orange would also work well, particularly for lamb or beef stews. A little mustard or horseradish will also add a hit of extra flavour to your dumplings – not too much though, as they also add moisture.