Making potato dumplings

[IntermittentParps]

It seemed like a good idea but now the practicalities are looming

It says to cook the potatoes and then put them through a potato ricer or a vegetable mill. I don't even know what either of those things are, so I'm pretty sure I don't own either. What can I use instead?

Just mash them well.

I just mash mine and it’s fine!

Thank you!

And, are potato dumplings actually nice??? They're to go in a veggie stew.

Never tried them!!! I usually make suet dumplings.

Good luck! I tried to make traditional German potato dumplings over Christmas and failed dismally - but I was immersing them in boiling water, in which they disintegrated. You may have better luck in a thicker stew.

Oh God, Lobsterquadrille2, that doesn't inspire confidence!

I feel like I have to report back tomorrow now, whether the news be good or ill.

@IntermittentParps I'm honestly not a very good cook! My daughter commented that it would have been easier just to eat mashed potatoes. Incidentally I didn't use a ricer, just mashed well. My recipe included an egg and flour - if I made them again, I think I'd leave the egg out.

Please do report back - with the recipe, if successful!

Oh, interesting, this recipe includes an egg and SR flour, and baking powder (It's Simon Hopkinson).

Cross everything for me!

You can push them through a sieve - this makes really lovely mash!

Cripes, that sounds fiddly, but possibly worth it. Although I'm making dumplings, not mash – or did you mean it makes lovely mash for dumplings?

I made gnocchi once, and only once.
What an unbelievable mess and faff for boiled, mashed potatoes.
Good luck OP.

Yes, I meant for the dumplings it will work the same as a ricer x

Hasselback potatoes are really lovely and easy to do if you fancy a change

I'm interested and I have a potato ricer.
Do you have a recipe?

Here's the recipe www.theguardian.com/food/2020/jan/27/ofm-20-best-potato-recipes-simon-hopkinson-cabbage-dumpling-soup

So it was a faff and DP had to do the mashing as I have injuries/issues that make heavy cooking work quite hard. We just used a normal potato masher. The household liked the chunky/lumpy texture of them, so maybe a ricer isn't necessary unless you'd prefer a finer finish!

They were a bit floury-tasting even though I'm sure I cooked them longer than the 4–5 mins in the recipe.

I might try it again – it's a good way to use potatoes and a change from normal dumplings –but it wasn't an unqualified success.
Oh, and maybe we're greedy in my house, but we didn't have dumplings left over as the writer suggests!

Whoever said they’d leave the egg out, I honestly wouldn’t - it will help to bind the mash together.

If anyone’s thinking of gnocchi, when staying with us an Italian BF of a dd said he’d make us some. He bought them ready made in Asda and said they were very good! Had trouble finding, them though, staff didn’t understand the word as pronounced in Italian, I think he had to write it down since (unsurprisingly) they assumed the G was sounded.

Lidl sell lovely frozen gnocchi.
Put them in stew or bake them like mini roast potatoes.

Simon Hopkinson is THE guru of cookery.

maras2, thanks, I didn't know that.

Sicario, he's one of those cooks I've always heard so much about but this is the first time I've tried one of his recipes. TBH the soup was very salty and the dumplings are a fiddle; I'm not sure I'm that impressed.