Recipe swap: potato dumplings

So another recipe swap at Burwell general Store has come. This time we are giving a try to Potato Donuts. Now I don’t like donuts, nor fried stuff, so I didn’t know what to do with this for the longest time, then at the last minute I had an inspiration. I was surfing on the web looking at random recipes when I stumbled on fruit stuffed potato dumpling.

The recipe is a classic Austrian dish and is pretty close in spirit to donuts, but it’s healthier because you don’t fry it. At the same time the dumplings are tossed in crispy breadcrumbs and that gives it an almost fried feeling, which makes it very satisfying despite the absence of pretty much any sugar. I was not a big believer, but I changed my mind when I tried the first dumpling!
The final result is a not too sweet dessert, that could be used also as a meal for little picky eaters or as the main course of a brunch.

Recipe swap: potato dumplings

Prep Time: 40 minutes

Cook Time: 20 minutes

Yield: 4 Servings

Recipe swap: potato dumplings


  • 2 medium potatoes (about 3/4 lb)
  • 1/2 to 3/4 lb flour
  • 1 egg yolk
  • 2 apricots
  • 2 prunes
  • 3 spoons butter
  • 1/2 cup bread crumbs
  • cinammon
  • sugar
  • salt


  1. I started out by boiling my potatoes in lightly salted water until they were soft. Then I peeled them and mashed them using a potato ricer. I let the potatoes cool down and then I added in the first 1/2 pound of flour, 2 spoons of butter, the egg yolk and a pinch of salt. I mixed everything up adding flour as necessary. The dough should come together in a smooth and soft mass that doesn't stick to the cooking surface.
  2. At this point I boiled a bit of water. I cut a cross on my fruits and quickly blanched them in the boiling water. After a couple of minutes I fished them out and I saved the water to cook my dumplings. I peeled the fruits and cut them open to remove the stones.
  3. I divided the dough in 4 parts and flattened out each bit. At the center of each piece of dough I placed one of the fruits and then closed the dough around it to form a ball the size of a baseball ball.
  4. I cooked the dumplings in boiling and lightly salted water (I used the water in which I blanched the fruit) for about 10 minutes.
  5. While the dumplings were cooking, I melted the remaining butter with a bit of cinamon in a pan and then added in the breadcrumbs. When the dumplings started floating, I fished them out and quickly tossed the dumplings with the breadcrumbs.
  6. Finally I transfered everything to a dish and sprinkled with sugar.
  7. Remember to check out what my fellow blogger did. You can find links to their recipes at Burwell general Store.

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16 Responses to Recipe swap: potato dumplings

  1. christina slade says:

    My 100% Italian grandmother used to make something she called “crust ells” and all us grandchildren called “crystals” as that’s what we thought she was saying and they looked like they had crystals on them because they were rolled in sugar. They were and Italian potato dumpling donut. Here’s the recipe – you will love them!
    1 cup warm mashed potatoes
    2 1/4 cup flour
    1/2 tsp salt
    1 pk yeast (dissolved in 1/2 cup water water)
    Put warm potatoes, flour and salt in a bowl. Add the yeast and 1/2 cup more of warm water and mix together. If it’s too sticky, add more flour (it will be somewhat sticky…) Greast top and let rise. Fry in oil ( Grams’ recipe says “Deep fat” not sure what that was? lol) and drop by forks full. Roll with sugar while they are warm. Makes 1 1/2 dozen or so.


    • PolaM says:

      I’m going to go on a limb and say that she means that you want to have to fry them in an inch or more of oil. In Italy we fry in “shallow” fat or “deep” fat instead of pan frying and deep frying

      Also I’m gonna guess the original name was crostelle, although I’m not familiar with the recipe… You know where in Italy she was from?

      • christina slade says:

        My grandmother was from Pretoro, Chieti. It is really in the middle of Italy, but I guess is considered Southern Italy…??? What you’ve said about the “deep fats” makes perfect sense, as I know Grandma always fried them in a pot of hot oil, which was deep. Thanks for clearing this up for me. Makes me smile! 🙂

  2. Pingback: Recipe Swap: Potato Dumplings « Food Frenzy

  3. Tina says:

    What a unique and delicious treat-love the filling. Thanks for sharing buzzed it.

  4. merry jennifer says:

    I love the idea of these stuffed dumplings. My children would love them. Heck, I would love them!

  5. Tiffany says:

    YUM! Such a yummy treat!

  6. Erin says:

    I love fried food, but try to avoid it as much as I can. What a great recipe!

  7. claire says:

    1 word… YUM! LOOKS AMAZING!

  8. Giulietta @ Alterkitchen says:
  9. Sandra says:

    I love these dumplings..but they are dangerous!)))
    Last time when I made them I could not stop eating hahaa
    You did an awesome job, I never tried them with apricots, sounds very delicious! Thanks you for sharing this idea!

  10. Boulder Locavore says:

    Pola! This looks so yummy! I must admit I'm really a donut novice and since being gluten free especially have not thought much about them. This round of our swap has brought so many inspiring ideas to mind, yours at the forefront. Thank you!

  11. Manu says:

    What an interesting recipe! I love desserts that are not overly sweet! Yummy and healthy too! 🙂

  12. Mari says:

    You don't like fried food?? You're not American are you? 😉 These lil dumplings look so tasty tasty Pola! Very glad you joined our recipe swap.

  13. Alli Shircliff says:

    Love the non-frying aspect of your recipe…And the apricots and prunes are an added bonus!

  14. Burwell General Store says:

    Pola, this is such an interesting recipe, because it draws from so many different cultures to create it. I love reading your blog for this reason, you will try anything, and it is tremendously inspiring to me. Thank you for participating in the recipe swap, and I hope you will be with us again next month!!

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