Instant potato flakes aren’t just for quick mashed potatoes—they make incredibly light, tender dumplings that come together in minutes. This recipe uses the flakes as a shortcut to a soft, pillowy dough that’s perfect for soups, stews, or as a simple side. With just a few pantry staples, you can have homemade dumplings on the table faster than you’d think.
Ingredients
- 1 cup (240 ml) water
- 4 tablespoons (57 g) unsalted butter
- 1/2 teaspoon salt
- 2 cups (220 g) instant potato flakes
- 1 large egg, lightly beaten
- 1/2 cup (60 g) all-purpose flour, plus more for dusting
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper (optional)
- 2 tablespoons (8 g) chopped fresh parsley or chives (optional)
Instructions
- Bring water and butter to a boil: In a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil over high heat.
- Add potato flakes: Remove the pan from heat and stir in the instant potato flakes all at once. Stir with a fork until the mixture forms a thick, slightly sticky dough. Let it cool for 2–3 minutes, until it’s cool enough to handle but still warm.
- Mix in egg and dry ingredients: Add the beaten egg, flour, baking powder, and pepper (if using). Stir until a soft dough forms. It will be slightly sticky but should hold together. If it’s too wet, add a tablespoon more flour.
- Shape the dumplings: Lightly flour your hands and a work surface. Turn the dough out and gently knead 2–3 times. Roll into a 1-inch thick log, then cut into 1-inch pieces. You can also roll each piece into a ball or leave them as rustic squares.
- Cook in simmering liquid: Bring your soup, stew, or a pot of salted water to a gentle simmer. Drop the dumplings in one by one, making sure they don’t stick together. Cover the pot and simmer for 12–15 minutes, until the dumplings are puffed and cooked through. A toothpick inserted in the center should come out clean.
- Serve immediately: Use a slotted spoon to remove the dumplings, or serve them directly in the soup or stew.
Tips
- Don’t overmix: Mix the dough just until combined. Overworking develops gluten, which makes dumplings tough and heavy instead of light and fluffy.
- Keep the liquid simmering, not boiling: A vigorous boil can break the dumplings apart. Keep the pot at a gentle simmer, and always cover it—steam helps them cook through evenly.
- Adjust flour as needed: Instant potato flakes vary in absorbency. If your dough is too sticky to handle, add flour a tablespoon at a time. If it’s too dry, add a teaspoon of water or milk.
- Make them ahead: You can shape the dumplings and refrigerate them on a floured baking sheet for up to 2 hours before cooking. Add 2–3 minutes to the cooking time if they’re cold.
Serving Suggestions
These dumplings are classic in chicken soup, beef stew, or a creamy mushroom soup. They also work well as a side dish—serve them tossed with melted butter and fresh herbs, or topped with a simple gravy. For a heartier meal, add them to a pot of braised meat and vegetables.
Variations
- Cheesy dumplings: Stir in 1/2 cup (50 g) shredded cheddar or Parmesan cheese with the flour.
- Herbed dumplings: Add 1 teaspoon dried thyme, rosemary, or dill to the dry ingredients.
- Garlic dumplings: Sauté 1 minced garlic clove in the butter before adding the water, or add 1/2 teaspoon garlic powder to the dough.
- Gluten-free: Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. The texture will be slightly more delicate.
- Vegan: Replace the butter with a plant-based butter and omit the egg. Add 2–3 tablespoons of water or non-dairy milk to help bind the dough.
Storage and Reheating
Cooked dumplings can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a simmering soup or stew for 5–7 minutes, or microwave them with a splash of broth for 1–2 minutes. You can also freeze cooked dumplings on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat frozen dumplings directly in simmering liquid for 8–10 minutes.
Frequently Asked Questions
Can I use mashed potatoes instead of flakes? Yes, you can substitute 2 cups (about 400 g) of cold, leftover mashed potatoes for the flakes and water. Omit the water and butter, and adjust the flour as needed—you may need more flour to achieve the right consistency.
Why are my dumplings dense and heavy? This usually happens from overmixing the dough or using too much flour. Mix just until combined, and handle the dough gently. Also, make sure your liquid is simmering, not boiling, and that the pot is covered.
Can I cook these dumplings in water instead of soup? Absolutely. Bring a pot of salted water or broth to a gentle simmer, then cook the dumplings as directed. They’ll be ready to add to any dish.
How do I know when the dumplings are done? They should be puffed up and feel firm to the touch. A toothpick inserted in the center should come out clean. The cooking time is usually 12–15 minutes, but start checking at 12 minutes.
Can I make the dough ahead of time? Yes, you can prepare the dough and keep it covered in the refrigerator for up to 24 hours. When you’re ready to cook, shape and simmer as directed, adding a few extra minutes to the cooking time.
What if my dough is too sticky? Add flour one tablespoon at a time until the dough is manageable. Be careful not to add too much, or the dumplings will be dense.
Related
- Luv a Duck Peking Duck Breast Recipes: Crispy Skin at Home
- Friday Night Chicken Fry: Easy Crispy Recipe
- Original Bisquick Dumplings Recipe from the Box
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).