Who needs meat when you have melty Gorgonzola tucked into pillowy potato dough? These vegetarian dumplings are comfort food royalty — rich, cheesy, and packed with herbal goodness. Whether served solo or as a side, they’ll be the first thing gone at the table.
Stuffed Potato Dumplings
Servings: 4
Ingredients:
For the Dough:
- 1.75 lbs (about 4 cups) potatoes
- 3.5 oz (about 3/4 cup) all-purpose flour (plus more as needed)
- 2 tablespoons semolina (wheat grits)
- 2 eggs
- 1 tablespoon butter or margarine
- Salt and freshly ground black pepper, to taste
- A pinch of ground nutmeg
For the Filling:
- 5.3 oz (150 g) Gorgonzola cheese, cubed
- 3 tablespoons grated Emmental cheese
- 1 tablespoon fresh parsley, finely chopped
- Salt and pepper, to taste
Instructions:
- Boil the Potatoes:
Boil the whole potatoes with skins on until fork-tender. Let them cool completely. Peel and finely grate. - Make the Dough:
Add flour, semolina, eggs, butter, salt, pepper, and a pinch of nutmeg to the grated potatoes. Mix until a smooth dough forms. If it’s too sticky, add a bit more flour. - Prepare the Filling:
Dice Gorgonzola into small cubes. Mix with chopped parsley and grated Emmental. Season with salt and pepper. Form into hazelnut-sized balls. - Form the Dumplings:
With wet hands, take portions of dough and flatten them slightly. Place a cheese ball in the center, wrap the dough around it, and roll into a smooth dumpling. - Cook the Dumplings:
Bring a large pot of salted water to a gentle boil. Add the dumplings and cook over low heat for 20 minutes. Don’t let the water boil too vigorously. - Serve:
Drain gently and serve warm as a main vegetarian dish, paired with a green salad or sautéed greens.
