• March 15, 2021

Parsley Potato Dumplings

Parsley Potato Dumplings

Parsley Potato Dumplings 1024 951 Cooking Aboard with Jill

Parsley Potato Dumplings are easy to make and a wonderful side dish.  They pair well with any roast or chicken and gravy.  I also like to melt butter over them and serve with sausages and applesauce.  If you aren’t eating the dumplings right away, you can store them in muffin tins with plastic wrap and freeze them.  Then you can grab as many dumplings you want at a time!

 16 ounces frozen shredded Yukon Gold hash browns, defrosted (wring out any water*)
 3 medium eggs, beaten
 2 teaspoons salt
 2 tablespoons chopped parsley, thyme or cilantro
 1½ cups of flour (I used gluten free King Arthur’s)
 ¼ teaspoon baking powder

1

In a 6-quart pot over high heat, boil 4 quarts (16 cups) of water or chicken broth. Reduce to simmer and cover. Meanwhile, in a large bowl combine the hash browns, eggs, parsley and salt. Stir in the flour and baking powder until the mixture forms a soft dough.

2

Immediately turn onto a lightly floured surface.

3

With floured hands, divide the dough into 16 portions for large dumplings or 32 portions for small dumplings.

4

Return the pot of water to a boil, gently drop the dumplings into the water, making sure they don’t stick to the bottom of the pot. Boil for 15 minutes until tender but firm. Use a slotted spoon to remove the dumpling to drain.

5

If using right away, place in a serving dish with butter or gravy. I consider two large dumplings or 4 small dumplings a serving so this serves 8 as a side dish.

*A simple way to wring out any water from the hash browns is to place them in a colander in the sink and press down with paper towels. You can also put them in a clean kitchen towel and over the sink just twist until all the water comes out.

Ingredients

 16 ounces frozen shredded Yukon Gold hash browns, defrosted (wring out any water*)
 3 medium eggs, beaten
 2 teaspoons salt
 2 tablespoons chopped parsley, thyme or cilantro
 1½ cups of flour (I used gluten free King Arthur’s)
 ¼ teaspoon baking powder

Directions

1

In a 6-quart pot over high heat, boil 4 quarts (16 cups) of water or chicken broth. Reduce to simmer and cover. Meanwhile, in a large bowl combine the hash browns, eggs, parsley and salt. Stir in the flour and baking powder until the mixture forms a soft dough.

2

Immediately turn onto a lightly floured surface.

3

With floured hands, divide the dough into 16 portions for large dumplings or 32 portions for small dumplings.

4

Return the pot of water to a boil, gently drop the dumplings into the water, making sure they don’t stick to the bottom of the pot. Boil for 15 minutes until tender but firm. Use a slotted spoon to remove the dumpling to drain.

5

If using right away, place in a serving dish with butter or gravy. I consider two large dumplings or 4 small dumplings a serving so this serves 8 as a side dish.

*A simple way to wring out any water from the hash browns is to place them in a colander in the sink and press down with paper towels. You can also put them in a clean kitchen towel and over the sink just twist until all the water comes out.

Parsley Potato Dumplings


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