Mashed Potato Dumplings Recipe | CDKitchen.com (2024)

FAQs

Why do my potato dumplings fall apart? ›

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.

This version contains cooked starchy (or floury) potatoes, potato starch, eggs, and simple seasonings. The texture of the potato dumplings should be firm but not gummy, which is best achieved by ricing the potatoes, letting them cool, and then mixing the ingredients gently.

The trickiest part of the dumplings remaining fluffy lies with the cooking time. If the dumplings are cooked for too long, then they will become hard. If they are cooked and allowed to remain in the heated environment – in the hot liquid or covered in the hot pot, then the dumpling will contract and get hard.

Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

Lower your heat so that your broth is just barely barely barely boiling and drop these pieces in one at a time. It is important that you DO NOT STIR. We are not going to stir these as we don't want our dumplings cooking up. If you do stir, you will basically cause your dumplings to dissolve.

The dumplings will be completely cooked and ready when they float on the surface of the boiling water.

When done just right, the dumplings are light, fluffy, and tender. You slice into one with a spoon, scoop up a little chicken and broth, and the result is heaven.

Directions. Throw just a pinch of ARM & HAMMER™ Baking Soda into potatoes while mashing to make them fluffier.

Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor you expect.

Why are my dumplings falling apart? ›

An aggressive simmer or boiling will break them apart. Keep the heat low and keep your pot covered so that they steam. The dumplings can cook longer than the suggested times without issues, but agitating them with an aggressive simmer will make them fall apart.

Make sure your filling is not too wet, as excessive moisture will increase the chance of the wrapper breaking. Remove as much liquid from vegetables as possible before adding to the mix.

To further prevent potatoes from falling apart, try using waxy potato varieties like red potatoes or Yukon Gold. These types tend to hold their shape better when boiled. Additionally, avoiding overcooking and handling them gently when straining will help maintain their integrity.