Potato dumplings
Irish potato dumplings
Simple Irish dumplings made from potato and flour, related to the broader family of potato breads and boxty.
About this dish
This entry is a generic cooked-potato dumpling with a crouton center. Its linked recipes do not establish a uniquely Irish origin, so it is presented as a practical potato-dumpling adaptation rather than a verified Irish specialty.
Recipe
Cooked-potato dumplings with crouton centers
- 500 g cooked peeled starchy potatoes, mashed and cooled
- 150-180 g self-raising flour
- 1 egg
- 1/4 tsp salt
- 8 large seasoned croutons
- 1.2 L broth for poaching
- 1
Use 500 g cooked peeled starchy potatoes, mashed and cooled; 150-180 g self-raising flour; 1 egg and the listed remaining ingredients. Mix potatoes, egg, salt and 150 g flour gently, adding more only if needed to shape. Use smooth dry cooled mash and fold lightly; stop flour once shapeable.
- 2
Divide into 8, enclose a crouton in each and form smooth balls. Keep croutons inside an even layer, seal fully and smooth cracks.
- 3
Bring broth to a gentle simmer, add dumplings with room to expand, cover and poach 20 minutes. Check a sample center is cooked before serving. Use a quiet simmer and lid closed until minimum time; test tender center and egg mixture at 71°C/160°F before lifting gently.
Note
The workbook’s generic category is not supported as a unique Irish tradition by these links. This clearly named, generic cooked-potato variation follows the first source and is not represented as Irish boxty. The linked recipes do not establish a uniquely Irish regional formula; this is a generic cooked-potato variation, not a verified Irish specialty.