Amish Potato Dumplings: A Hearty Comfort Food Recipe

Amish Potato Dumplings: A Hearty Comfort Food Recipe

Discover how to make delicious Amish Potato Dumplings, a perfect comfort food to pair with stewed chicken or sauerkraut. Easy to prepare and full of flavor!

Pictured above is a serving of Amish Potato Dumplings.  Image courtesy of visittheamish.com

Amish Potato Dumplings are the epitome of comforting, home-cooked goodness. Made from simple ingredients like potatoes, bread, onions, and eggs, these dumplings offer a satisfying texture and a subtle, savory flavor that complements stewed meats or sauerkraut perfectly. Whether you’re familiar with Amish cuisine or just looking for a hearty side dish, these dumplings will quickly become a favorite at your dinner table.

Making Amish Potato Dumplings is easy, requiring only a few steps to bring together. Begin by grating the raw potatoes and soaking the bread in cold water. Once the bread has soaked and been squeezed dry, it’s mixed with grated onion, parsley, salt, and pepper. After adding the grated potatoes and eggs to the mixture, you form the dough into balls, gently roll them in flour, and cook them in boiling salted water for about 15 minutes. The result is a soft, pillowy dumpling that pairs perfectly with a variety of main dishes.

Why You'll Love This Recipe:

  • Simple, easy-to-find ingredients
  • Soft, fluffy texture with a savory flavor
  • Versatile: pairs perfectly with stewed chicken, meats, or sauerkraut
  • Comforting and satisfying, great for family meals
  • A taste of traditional Amish cuisine

Ingredients:

  • 6 raw potatoes
  • 10 slices of bread
  • 1 onion, grated
  • 2 eggs, well beaten
  • 1 teaspoon minced parsley
  • Salt and pepper
  • Flour, for rolling

How to Make Amish Potato Dumplings:

  1. Grate the raw potatoes using a fine grater.
  2. Soak the bread slices in cold water for a few minutes, then remove and squeeze out as much water as possible.
  3. In a large mixing bowl, combine the soaked bread, grated onion, minced parsley, salt, and pepper.
  4. Add the grated potatoes and beaten eggs to the bread mixture and mix thoroughly until well combined.
  5. Shape the dough into small balls, gently rolling them in flour.
  6. Bring a pot of salted water to a boil and carefully drop the dumplings into the water.
  7. Cover the pot and cook the dumplings for about 15 minutes or until they rise to the surface and are cooked through.
  8. Serve hot, ideally with stewed chicken, meats, or sauerkraut.

Popular Substitutions and Additions:

  • Bread: If you don't have sliced bread, you can use breadcrumbs or stale bread for a similar texture.
  • Herbs: You can add other herbs like thyme or sage for extra flavor.
  • Onion: If you prefer a milder taste, you can reduce the amount of grated onion or omit it entirely.
  • Eggs: If you're looking to make a vegan version, try substituting the eggs with a flaxseed egg or a simple starch mixture.

Storage and Reheating:

  • Storage: Store any leftover dumplings in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in the microwave for a few seconds or place them in a pan with a little butter and heat over medium heat until warm.

FAQs:

Can I freeze Amish potato dumplings?

Yes! To freeze, allow the dumplings to cool completely, then place them in a single layer on a baking sheet in the freezer. Once frozen, transfer them to an airtight container or freezer bag. They’ll last for up to 3 months. To reheat, you can either steam or boil them directly from frozen.

Can I use mashed potatoes instead of raw grated potatoes?

For the best texture, it’s recommended to use raw grated potatoes. However, if you're in a pinch, you could use mashed potatoes, though the dumplings may be a bit softer.

How do I know when the dumplings are done?

The dumplings are done when they float to the surface of the water. You can also check by cutting one open to ensure it’s cooked all the way through.

What can I serve Amish potato dumplings with?

Amish Potato Dumplings pair beautifully with stewed chicken, pork, or beef. They also go wonderfully with sauerkraut or a rich gravy for extra flavor.

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