Recipe courtesy of City Tavern

Potato Dumplings

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  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 24 dumplings; 8 servings
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15 slices (3-day old) white sandwich bread, crusts trimmed

1 cup whole milk

7 large red skinned potatoes, peeled and grated (about 2 cups)

2 medium yellow onions, grated

1 bunch fresh parsley, chopped (about 6 tablespoons)

1 tablespoon salt

1/4 teaspoon freshly ground white pepper

1 pinch freshly grated nutmeg

1 pinch dried marjoram

3 large eggs, beaten well

All-purpose flour, for coating


  1. In a large mixing bowl, soak the bread in the milk 2 to 3 minutes, until soggy. Using your hands, squeeze out and discard the milk. Place the bread in a large mixing bowl. Stir in the potatoes, onions, parsley, salt, pepper, nutmeg, and marjoram. Add the eggs to the mixture and mix well. Shape the mixture into about 24 (1 1/2-inch) round dumplings. Dip the dumplings into the flour to coat generously. Bring a large saucepan of lightly salted water to a boil over high heat. With a slotted spoon, gently add the dumplings to the water. Bring back to a boil. Reduce the heat to medium. Cover and cook about 15 minutes, until the dumplings expand and float to the surface. Serve with any kind of stew.
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