Easy Potato Dumplings

Easy Potato Dumplings Recipe

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Baby Kato


These Viennese dumplings are so versatile, soft, tender and delicious. You can use them in soups, or eat them plain with butter, seasonings and parsley, or serve them with pesto or your favorite sauces or gravies. Or maybe you'd like to add some sauerkraut or fried cabbage with these, they would be awesome.

Just thinking about it I'm getting hungry. I hope you will enjoy this lovely dish.


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12 dumplings
45 Min
20 Min
Stove Top


  • ·
    4 potatoes, (medium to large)
  • ·
    2 1/4 cups flour, all purpose
  • ·
    2 large eggs, lightly beaten
  • ·
    2 tbsp butter
  • ·
    1/8 cup finely diced onion, sweet or yellow
  • ·
    1/2 tbsp sea salt
  • ·
    melted butter, garnish
  • ·
    2 tbsp, fresh parsley, chopped, garnish
  • ·
    salt and pepper to taste (optional)

How to Make Easy Potato Dumplings


  1. Boil potatoes in a pot of salted water until tender.

    Drain and set aside to cool so you can work with them.

    Put a large pot of salted water to boil.
  2. Peel the potatoes, using a potato ricer, press then through.

    While the potatoes are still warm, shape them into a mound with a well in the center.
  3. Into the well of the potatoes add the following: 2 cups flour, eggs, butter, onion and 1/2 tbsp. salt.

    Now gently knead the dough until it is smooth, adding more flour (up to 4 tbsp as needed) if dough is tacky.
  4. Divide dough into 12 equal pieces and roll each piece of dough into a ball.

    Add 6 dough balls to pot of water, (20 min.) reduce heat and gently simmer, stir frequently, the dumplings will float to the top when they are cooked.
  5. Do the same thing to the remaining 6 dough balls.

    When ready to serve toss in melted butter and season with salt, pepper and parsley, or top with a sauce or gravy of your choosing.

Printable Recipe Card

About Easy Potato Dumplings

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Hungarian

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