The best recipes for stuffed potato dumplings. Try traditional and non-traditional fillings!

Dumplings are an integral part of Czech cuisine.

Today we will look at recipes for stuffed potato dumplings, which are just dusty!

We have for you, for example, a classic version with smoked meat, a gluten-free version, but also slightly less traditional dumplings filled with mushrooms or croutons.

Which recipe will you choose?

Stuffed potato dumplings with smoked meat

Potato dough can be excellently supplemented with smoked meat and stewed white cabbage. This combination of flavors is very good and few can resist it!

INGREDIENTS

• 350 g of smoked meat
• 65 g semolina
• 165 g coarse flour
• 850 g potatoes
• 80 g lard
• 2 onions
• 1 egg
• 500 g of white cabbage
• 1 apple
• sugar
• vinegar as needed
• oil salt

METHOD:

1. We prefer to cook the potatoes for the dumplings a day in advance, because then they will be easier to process.
2. The next day, we peel them and grate them.
3. Put them in a bowl and add flour, semolina, salt and eggs.
4. Let’s make the dough.
5. In the meantime, let’s cook the smoked meat until soft.
6. Roll out individual patties from the potato dough, from which we will make dumplings.
7. Fill the patties with chopped cooked smoked meat and wrap them.
8. Cook in boiling water for about 15 minutes.
9. Saute finely chopped onion in a pan and add cabbage cut into strips.
10. Cover with water, add salt and gently simmer the cabbage.
11. Finally, add grated apple, season with sugar and vinegar.
12. Put stewed cabbage, stuffed potato dumplings on a plate and grease with fried onions.

Plum dumplings made from potato dough

You just can’t resist these potato dumplings with plums! Pitted fresh plums in a soft potato dough, covered in sweet butter breadcrumbs and sprinkled with cinnamon sugar. Are you drooling already? So come prepare them with us!

INGREDIENTS

• 2 large potatoes with skin
• ¼ teaspoon salt
• 1 tablespoon of butter
• 1 egg
• 1 to 1 ½ cups plain flour
• 8 ripe pitted plums
• ⅓ cup vegetable oil
• ⅓ cup breadcrumbs
• 1 cup of sugar
• 1 teaspoon of cinnamon
• sour cream (optional)

METHOD

• Boil 2 medium to large potatoes until done, about 20 minutes.
• Peel them and put them in a bowl.
• Add ¼ teaspoon salt and 1 tablespoon butter and mash (it should make about 2 cups).
• Let cool to room temperature.
• Add the egg and mix until everything is well combined.
• Sift one cup of flour and knead until a soft dough is formed.
• If the dough sticks to your hands, add another ½ cup of flour.
• Cut the dough into 8 equal parts.
• Take a piece of dough with lightly floured hands and spread it flat.
• Place one plum in the center and fold the sides of the dough over the plum; roll it between your hands until it is tightly sealed (wet your hands if necessary).
• Fill a large pot with water and bring to a boil.
• We reduce the temperature to medium.
• Place the dumplings one at a time into the boiling water (we work in batches as needed).
• Wait until the dumplings float to the top, about 5 minutes.
• Cook for 3 minutes longer.
• Meanwhile, heat ⅓ cup vegetable oil in a large skillet over medium heat; add ⅓ cup breadcrumbs.
• Stir until the breadcrumbs are golden brown (be careful not to burn them).
• We remove the cooked dumplings with a slotted spoon and add them to the breadcrumbs.
• Thoroughly coat the dumplings in breadcrumbs in the pan.
• Transfer to a plate.
• In a small bowl, mix 1 cup of sugar and 1 teaspoon of cinnamon.
• We serve the dumplings topped with a dollop of sour cream and sprinkled with a mixture of sugar and cinnamon.

Potato dumplings filled with minced meat

Minced meat has the advantage of being prepared and cooked relatively quickly. That’s why we can also fill potato dumplings with it, but we still fry the minced meat beforehand. It will be tastier that way.

INGREDIENTS

• 850 g potatoes
• 2 onions
• 175 g coarse flour
• 75 g semolina
• 1 egg
• 250 g of minced meat
• salt
• pepper
• lard
• marjoram
• flour

METHOD

1. We will prepare the dough for the dumplings – we will cook the potatoes in their skins the day before.
2. The next day, we peel them and grate them.
3. Put in a bowl together with flour, semolina, salt and eggs and process the dough.
4. The minced meat must be fried in lard, salted and peppered and seasoned with marjoram.
5. We make patties from the potato dough, which we fill with minced meat and shape into dumplings.
6. We then boil them in water for about 15 minutes.
7. Pour the fried onion on the lard over the individual portions on the plate.

German Kartoffelknödel with bread croutons filling

These fluffy stuffed potato dumplings are one of the most popular German dishes. Their preparation is incredibly simple and they fill you up perfectly!

INGREDIENTS

For potato dumplings:

• 1 kg of potatoes
• 1 large egg
• 1/2 cup plus 1 tablespoon corn or potato starch
• 1 teaspoon salt (or to taste)
• pepper (to taste)
• 1/8 teaspoon nutmeg (optional)
• 1 teaspoon finely chopped parsley (for garnish)

For the filling:

• 2 tablespoons of butter
• 1 slice of bread
• a pinch of salt and pepper
• 1 teaspoon parsley, finely chopped

METHOD

• Cook the potatoes until they can be easily pierced with a fork.
• Drain and let cool.
• Peel and mash with a pestle into a large bowl.
• While the potatoes are cooking, prepare the filling.
• Cut the bread into cubes.
• Melt the butter on a medium flame and fry the bread cubes until golden.
• Season with a little salt, pepper and chopped parsley and leave to cool.
• Add eggs and starch to the potatoes, salt, pepper, add nutmeg (if using) and mix with your hands until a soft dough is formed.
• If the mixture is too dry, we may need to add an extra egg yolk or an extra whole egg.
• Divide the dough into 8 (or 10) portions.
• Form each part of the dough into a ball (about the size of a peach).
• We make a small hole in each ball, into which we put the filling, then carefully shape the dumpling and seal it.
• Bring 5 liters of water to a boil.
• Using a slotted spoon, carefully dip each dumpling into the boiling water.
• We work with 2-3 dumplings at a time.
• As soon as the dumplings float to the surface of the water, let them cook for another 5-6 minutes.
• Remove one by one using a slotted spoon and place on a heated plate.
• We continue with the remaining dumplings.
• Sprinkle some chopped parsley on top and serve.

Potato dumplings filled with vegetables

Potato dumplings stuffed with vegetables are an excellent accompaniment to meat. We used onions. You can even serve them on their own, they are delicious!

INGREDIENTS

• 650 g onion
• spoon of lard
• crushed cumin
• sugar and vinegar to taste
• 1 egg
• 650 g of potatoes
• 55 g of baby semolina
• 145 g coarse flour

METHOD

1. We prepare the dough from the potatoes that we cooked the day before.
2. Peel the potatoes, grate them and combine them with flour, semolina, egg and salt.
3. We process the onion, which we peel.
4. Then cut about half a kilogram of onion into slices, boil for 4 minutes and drain.
5. Finely chop the rest of the onion and fry it, adding the boiled onion to it.
6. Roast everything, salt and season with cumin, vinegar or sugar.
7. We make dumplings from the potato dough, which we fill with fried onions.
8. We carefully wrap and cook for about 11 minutes, after taking them out of the water we pierce them with a fork.

Potato dumplings filled with spinach

Potato dumplings also taste great stuffed with spinach. Try this option, which is easy on ingredients and tastes luxurious at the same time!

INGREDIENTS

• 200 g of potatoes, boiled in their skins, cooled and peeled
• bunch of spinach leaves
• 2 onions
• salt
• 150 g coarse flour
• 1 egg
• oil or lard

METHOD

• We scald the spinach, finely chop it and fry it with one finely chopped onion.
• Grate the potatoes and mix them with flour, egg and 1/4 teaspoon of salt by hand until a pliable dough is formed.
• Boil some salted water.
• We make small patties from the dough and put a little filling in the middle.
• Closed and we form a round dumpling.
• Immediately place the dumplings in boiling water and cook until they float.
• Take them out, fry another chopped onion and sprinkle the finished dumplings with fried onion.
• Enjoy your meal!

Gluten-free stuffed potato dumplings

Delicious gluten-free potato dough dumplings with beef and onion filling will be appreciated not only by celiacs! This recipe will make about 15 dumplings.

INGREDIENTS

For potato dumplings:

• 2 medium potatoes
• 2 eggs
• 1 cup plain gluten-free flour

For the filling:

• 250 g of ground beef
• 1/2 onion
• 2-3 cloves of garlic (or 1 heaping tablespoon of dried garlic)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried sage
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon cayenne pepper
• 1 tablespoon of tamari sauce
• 1/2 tablespoon of tomato puree
• salt
• black pepper
• olive oil

METHOD

• Peel the potatoes and cut them into cubes.
• Cook until soft, drain and mash them until no lumps remain.
• Once the mashed potatoes have cooled a bit, crack 2 eggs into it and mix with a fork until everything is well combined.
• We gradually add flour until we reach the right consistency.
• The dough should be a little sticky, but at the same time, it should be easy to handle with your hands (if you wet your hands first to prevent it from sticking).
• Finely chop half of the onion and a few cloves of garlic.
• Fry the ground beef on a medium flame in a little olive oil until it is completely done.
• Reduce the heat to medium/low and add the onion and garlic.
• Cook for a few minutes or until the onion softens.
• Add the rest of the ingredients and continue cooking for a few minutes.
• Let it cool down a bit.
• Lightly wet your hands, grab a small handful of dough and make a ball out of it.
• We press the ball so that it flattens into a cake about 1 cm thick.
• Place a small spoonful of the filling in the middle.
• We do not put too much filling so that the dumpling does not fall apart.
• Carefully fold the dumpling in half and press the 2 sides together to close it.
• Then carefully round the edges and shape into a ball.
• Bring salted water to a boil in a large pot.
• Carefully add the dumplings to the boiling water, being careful not to overfill the pot.
• Boil each batch for 3 minutes and drain using a slotted spoon.
• Enjoy it!

Potato dumplings with mushroom filling

You will appreciate these potato dumplings in times of stress, for example, because the mushroom filling will provide you with enough B vitamins, which ensure a balanced mood and promote restful sleep. In addition, they taste great!

INGREDIENTS

• 800 g starchy potatoes
• 1 onion
• 100 g of mushrooms
• 100 g of smoked pancetta
• 1 tablespoon of rapeseed oil
• 75 ml of red wine
• 1 teaspoon of dried thyme
• salt
• peppers
• 1 egg yolk
• nutmeg
• 150 g coarse flour
• 1 egg
• oil or lard
• cornstarch (as needed)
• 4 tablespoons of butter
• 4 tablespoons of breadcrumbs
• 2 tablespoons spring onions

METHOD

• Rinse the potatoes and steam about 300 grams of potatoes for 30 minutes.
• Peel and finely chop the onion for the filling.
• Rinse the mushrooms and cut them.
• Cut the pancetta into small cubes.
• Sauté it together with the onion in hot oil until soft, then add the mushrooms.
• Sauté for 2-3 minutes.
• Pour in the wine and simmer.
• Add thyme and season strongly with salt and pepper.
• Remove from the stove and let cool.
• Peel and finely grate the remaining potatoes.
• We wring them out using a cloth.
• We keep the poured liquid and wait for the starch to settle.
• Then carefully drain the potatoes and add cornstarch as needed.
• Peel the boiled potatoes and mash them using a potato masher.
• Add to raw potatoes.
• Add the egg yolks and season with salt and nutmeg.
• Knead into a smooth dough.
• If it is too soft, add more cornstarch.
• Divide the dough into 8 equal parts.
• Roll out the balls and fill the centers with 1-2 tablespoons of filling.
• Roll back into balls and seal.
• Place the dumplings in a pot of boiling water and cook until done, about 20 minutes.
• Melt the butter in a pan and fry the breadcrumbs until golden.
• Remove the dumplings with a slotted spoon and let them drain on paper towels.
• Serve in shallow bowls.
• Sprinkle the top with breadcrumbs and chives.

Potato dumpling filling

In advance, it should be remembered that all dumpling shapes must be well closed so that they do not open during cooking. Filling and shaping potato dumplings can be done in several ways:

• We tear off pieces from the elaborate potato dough, in which we can wrap the filling . This method is only suitable for solid pieces, such as sausages.
• We roll out the dough and cut it into suitably large squares , on which we then place piles of filling.
• We roll out the dough into sheets of a reasonable size and then wrap solid sausages in them, such as hot dogs or sausages. After cooking, cut this type of dumplings into slices.
• We roll out the dough into sheets roughly the size of a leavened dumpling and spread the filling over the entire surface. The dumpling is then rolled up like a roll and closed well. This type of dumplings is also cut into slices after cooking.

And how did you like our recipes today? Write to us in the comments!