Potato Puff Dumplings

With dough that’s a close cousin to cream puff shells, these soft potato dumplings are the epitome of comfort food when floated in simmering broth or soup. If you’re not a fan of soft dumplings, though, hold on: the dough can also be fried into wonderful, golden potato “fritters,” or baked into soft-yet-crispy potato puffs (see "tips,” below, for instructions).

20 mins
1 hr 5 mins to 1 hr 10 mins
1 hr 48 mins
48 dumplings
Potato Puff Dumplings


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  1. To prepare the potatoes: Preheat the oven to 375°F. Prick the potatoes, then place them on a baking sheet and bake until fork-tender, about 1 hour. Set aside to cool.

  2. To make the dough: In a medium saucepan, melt the butter with the milk over medium heat. Stir in the salt.

  3. Bring the mixture to a boil, add the flour all at once, and stir until a ball forms.

  4. Remove the pan from the heat and beat to cool it down a bit.

  5. Add the eggs one at a time, beating well after each addition. Set aside.

  6. Peel, then rice or grate the potatoes and measure out 1 cup (140g). Fold the potato into the warm dough along with the herbs.

  7. To boil the dumplings: In a 3-quart pot, bring 4 cups broth or salted water to a boil. Drop the dough by teaspoonfuls into the simmering liquid, being mindful not to overcrowd the pan; working with about 15 scoops at a time is best.

  8. Cook the dumplings for 5 to 6 minutes, then remove them from the liquid, transfer them to a heatproof dish, and cover. Keep the dumplings in a warm (200°F) oven while cooking the remaining dumplings.

  9. Serve warm dumplings as is, with butter; or floating in soup or broth.

  10. Storage information: Cover and refrigerate any leftover dumplings for up to three days. Reheat the dumplings in a pot of broth set over medium heat, or microwave plain dumplings (without broth) in short bursts until heated through.

Tips from our Bakers

  • To fry dumplings: Prepare the dough, following the recipe through step 6. Fill a 2 1/2-quart pot about half full with vegetable oil — about 4 to 5 cups (405g to 506g) oil. Heat the oil to 375°F over medium heat. Drop the dough by teaspoonfuls into the hot fat, frying the dumplings until they’re deep golden brown and cooked through, about 4 to 5 minutes. Use a slotted spoon to transfer the fried dumplings to a rack set over a baking sheet to drain. Season to taste with salt and serve hot. Cover and refrigerate any leftover dumplings. To reheat, place the dumplings on a baking sheet and bake in a preheated 400°F oven for 10 minutes, or until warmed through.

  • To bake “puff” dumplings: Prepare the dough, following the recipe through step 6. Preheat the oven to 400°F. Grease or line a baking sheet with parchment paper. Drop the dough by tablespoonfuls onto the prepared pan. Bake the puffs for 25 to 30 minutes, or until they’re golden brown and feel light for their size. Serve warm, or allow the puffs to cool and serve at room temperature. Refrigerate any leftover puffs in an airtight container for up to four days. To reheat, place puffs on a baking sheet and heat in a preheated 400°F oven for 5 to 10 minutes, or until re-crisped and warmed through.