These fluffy gluten-free potato dumplings are perfect for soups or as a side dish, offering a delightful texture and flavor.
Peel and cut the potatoes into chunks, then boil them in a pot of water until tender.
Ensure the potatoes are fully cooked to make mashing easier.
Drain the potatoes and mash them until smooth in a mixing bowl.
Use a potato masher or ricer for the smoothest texture.
Mix in the eggs, salt, white pepper, and dill with the mashed potatoes.
Ensure the mixture is well combined for even seasoning.
Gradually add the potato starch to the mixture until a dough forms, then refrigerate for 1 hour.
Refrigerating helps the dough firm up for easier shaping.
Bring a pot of lightly salted water or soup to a boil.
Ensure the water is at a rolling boil before adding the dumplings.
Shape the dough into small balls using your hands or a spoon, then gently drop them into the boiling liquid.
Work quickly to prevent the dough from sticking to your hands.
Cook the dumplings for 5-6 minutes, then remove them with a slotted spoon.
The dumplings will float when they are cooked through.
Serve the dumplings in soup or as a side dish with your choice of toppings.
Garnish with fresh herbs for a burst of flavor.
Continue in our app for the best experience
