Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Mashed Potato Dumplings
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Turn leftover mashed potatoes into a whole new dish. They can be used in a variety of soups and stews and only take a few minutes to make.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
3 comments
ingredients
1 cup chilled, leftover mashed potatoes
1 egg
salt and pepper (to taste, if potatoes are unseasoned)
1/2 cup all-purpose flour, or as needed
directions
Combine the mashed potatoes, egg, salt, and pepper in a bowl. Mix well. Add enough flour to form a stiff dough.
Turn the dough out onto a floured work surface and roll out to about 1/2 to 3/4-inch thick (or as desired) using a rolling pin.
Cut the dough into 2-inch rounds using a biscuit cutter (or other shaped cutter, or form by hand).
To cook the dumplings, drop them into boiling soup, stew, or salted water. Cover and simmer for 10 minutes. If cooking in water, drain and serve with your favorite sauce or gravy.
recipe tips
Chill the dough before rolling if it's too sticky to handle.
Dust your hands and the work surface with flour to prevent sticking.
Don't overmix the dough once you add the flour. This will keep the dumplings tender.
Test cook one dumpling first to make sure the dough has the right consistency.
Adjust the seasoning based on the flavor of your leftover mashed potatoes.
If the dumpling dough is too dry, add a small amount of milk or water.
Make sure the soup or stew is at a gentle boil before adding the dumplings. Reduce the heat to a simmer as soon as you add the dumplings.
Allow the dumplings to cook without stirring to prevent them from breaking apart.
Serve the dumplings as soon as they're cooked.
common recipe questions
Can I use freshly made mashed potatoes instead of leftovers?
Yes, you can use freshly made mashed potatoes, but make sure they are chilled before use. They should also be plain mashed potatoes (seasonings are fine) so you can control the overall flavor easier.
Can I add herbs or spices to the dumpling dough?
Yes, feel free to add herbs like parsley, chives, or spices for additional flavor.
How do I prevent the dumplings from falling apart while cooking?
Make sure the dough is not too wet and handle the dumplings gently when placing them into the boiling liquid.
Can I freeze these dumplings for later use?
Yes, freeze them on a baking sheet and transfer to a freezer bag once solid. Boil directly from frozen when ready to use.
What's the best way to reheat leftover dumplings?
Reheat in a microwave or pan-fry for a crispy exterior.
Can I bake these dumplings instead of boiling?
Baking isn't recommended as they are designed to be boiled and may not cook through properly in the oven.
Is there a vegan substitute for the egg in this recipe?
You can try using a commercial egg replacer or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
What are some serving suggestions for these dumplings?
Serve with gravy, in a broth-based soup, or alongside a meaty stew.
Can I make the dumplings thicker?
Roll out the dough to about 1/2 to 3/4-inch thick for the best texture. Thicker dumplings may not cook evenly.
tools needed
Mixing Bowl: For combining the mashed potatoes, egg, salt, pepper, and flour to form the dough.
Measuring Cups: For measuring the flour and chilled mashed potatoes.
Rolling Pin: Helpful for rolling out the dough to the desired thickness of about 1/2 to 3/4 inch.
Biscuit Cutter: For cutting the rolled-out dough into 2-inch rounds. If a biscuit cutter is not available, a glass can serve as an alternative.
Pot or Large Saucepan: For boiling the water or soup in which the dumplings will be cooked. Make sure it is large enough to accommodate the dumplings without overcrowding.
Slotted Spoon: For removing the cooked dumplings from the boiling water or soup to allow excess liquid to drain.
Lid: For covering the pot while cooking the dumplings to allow them to steam and cook evenly.
what goes with it?
Potato Dumpling Soup: Use the dumplings as a hearty addition to a cream-based soup for an easy version of potato soup.
Beef Stew: Add the dumplings to a rich beef stew for a wholesome meal. They soak up the savory juices beautifully.
Chicken and Dumplings: Serve the dumplings in a classic chicken and dumplings dish. Their fluffy texture complements the tender chicken.
Gravy: Serve the dumplings submerged in a rich brown gravy. The dumplings will soak up the gravy, making for an indulgent and satisfying meal.
Chives: Garnish the dumplings with freshly chopped chives. Their mild onion flavor adds a fresh touch.
nutrition data
39 calories, 1 grams fat, 6 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
I grew up eating potato dumplings. We only use flour and cold mashed potatoes. We boil them for one hour with sauerkraut and sausages, such as knockwurst or kielbasa. Eat the sliced dumplings with a ton of butter, salt and pepper. Delicious!
April 1, 2020
Cut some up and put sauerkraut over them, then fry pork chops and pour some of the grease over the dumplings. Leftover dumplings, slice and fry in butter, then scramble in eggs. Delicious.
March 9, 2018
Pretty much same recipe as my granny used to use. Love these things to death. I roll the dough into a log about round as a golf ball and about 4" long. After boiling and cooling them, I slice them and fry them in butter. So good even Jesus would ask for the recipe!
January 31, 2015
I made this so simple. I did add chives, onion power an parsley flakes. Turned out great. My family love them.
Don't use red potatoes - way too glutinous :(
October 23, 2013
Day after Thanksgiving I always make these with leftover potatoes and put it in turkey soup made with leftovers (using the carcass for the rich broth).
At our house these are a regular. To add a little more flavor though we add dry onion soup mix to the potatoes.
March 25, 2010
I made the dough as instructed and it turned out well. But as it turns out, there are more options for cooking them. I cut them into 1" pieces, sort of gnocchi shaped, and sauteed them in a frying pan. Served them with sauteed kale, wild mushrooms and garlic. SUPER GOOD. I will surely make these often whenever I have leftover mashed potatoes.