Potato Dumplings

Best potato dumplings to date. 2:1 potato to flour ratio, by volume. Challenges include no egg, whole wheat flour, and falling apart. Whole wheat flour does not absorb water as easily as white flour.


  • Soup with Dumplings
  • Potatoes and Sauerkraut with Dumplings
  • Goulash with Dumplings

Key Techniques

  • Mashed potatoes help distribute water evenly and handle like dough.
  • Flour mix of 50-50 oat flour and whole wheat flour helps lighten color and taste.
  • Baking wrapped in parchment and foil steams gently without falling apart. Wrapper still contains lots of moisture when removed.

Makes 2 small loaves (2 x 1 cup loaves).


  • 1 cup steamed potatoes, mashed and cooled
  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour


  • 1/4 tsp salt

Peel and steam potatoes, drain and while still warm mash with fork. Allow to cool. Mix flours and salt. In bowl with mashed potatoes, slowly add flour 1-2 Tbsp at a time and work flour into dough. Divide dough into 2 parts, and shape into small loaves. Wrap loaves in parchment paper and foil, and fold ends. Bake 350F 40m. Allow to cool and remove from wrapper.


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