Potato Dumplings in Broth
Grated raw potato bound into a light dough, poached in simmering broth until tender — a simple, filling farmhouse soup.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Grater
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 8 g
- carbs
- 40 g
- protein
- 10 g
- calories
- 310
Instructions
- 1
Grate the potatoes and squeeze out as much liquid as possible.
- 2
Mix grated potato with flour, egg and salt into a soft, slightly sticky dough.
- 3
Bring the broth to a simmer with the onion and carrot.
- 4
Drop tablespoon-sized pieces of dough into the simmering broth.
- 5
Simmer gently for 12-15 minutes, uncovered, until the dumplings float and firm up.
- 6
Ladle into bowls and scatter with chopped parsley before serving.
Chef's tips
Keep the broth at a gentle simmer rather than a hard boil so the dumplings hold together.
Ingredient substitutions
- chicken broth → vegetable broth for a lighter version
Storage
Keeps 2 days in the fridge in the broth.
Reheating
Reheat gently on the stovetop over low heat.
Common mistakes to avoid
- •Boiling the broth too hard and breaking up the dumplings
- •Not squeezing out potato liquid, giving a loose dough
Serving suggestions
Cooked Potato Dumplings in Broth?
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