Eggless Potato Dumplings
Soft, tender mashed-potato dumplings! These make a great snack or a hearty lunch. The main ingredient is potato, boiled until tender. Mash the potatoes while they're hot, but stir in the rest of the ingredients once the mash is warm or cooled. The dumplings cook in water you can salt to taste, and they come out wonderfully filling and tasty.
Cooking method
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Step 1:
Peel the potatoes and rinse the tubers clean. Cut them into pieces, put them in a pot, and cover with water. Bring to a boil, cook 15 minutes, then add salt. Boil until they're soft enough to pierce easily with a knife.
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Step 2:
Drain off the cooking water and mash the potatoes. Transfer the mash to a bowl to cool.
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Step 3:
Sprinkle a little cornstarch into the mash and add a splash of water. Keep an eye on the texture so it doesn't get runny — you may need more starch.
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Step 4:
Roll the potato mixture into balls and press a dimple in the center of each with your finger — handy for holding a pat of butter or some sauce.
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Step 5:
Bring water to a boil and drop in the dumplings. Once they float, cook them for 5 minutes. They cook much like pierogi, just a bit faster since there's no meat.
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Step 6:
Lift the dumplings out of the water and put them on a plate. If you're serving them with butter, tuck a pat into each dimple. Sour cream or another sauce can go in a separate dish. Eat them while they're hot. Enjoy!
- These dumplings pair beautifully with herbs, so sprinkle the hot dumplings with finely chopped parsley, scallions, or dill. They're quite filling and good for lunch or dinner — and they're great alongside goulash or any meat dish.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Corn starch - 329 kcal/100g
