Savory Herb Potato Dumplings in a Buttery Crust

Indulge in the ultimate comfort food with these Savory Herb Potato Dumplings in a Buttery Crust. This delightful recipe features velvety mashed Russet potatoes infused with fresh parsley and thyme, encased in a flaky, golden pastry made with cream cheese and butter. Each dumpling is perfectly seasoned with a touch of salt and black pepper, then baked to perfection for a crisp, buttery exterior that complements the creamy filling. Whether you're hosting a cozy dinner or seeking a new twist on a classic favorite, these homemade potato dumplings make a show-stopping appetizer or side dish. Serve them warm with a dollop of sour cream or a drizzle of herb butter for an irresistible finishing touch. Perfect for fans of flaky pastries and hearty fillings, this recipe is a savory triumph that’s sure to please!

Nutriscore Rating: 65/100

Prep Time:50 mins

Cook Time:30 mins

Total Time:80 mins

Servings: 6

Ingredients

• 3 large Russet potatoes
• 2.5 cups All-purpose flour
• 2 large Eggs
• 2 tablespoons Fresh parsley
• 1 tablespoon Fresh thyme
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 1 cup Unsalted butter
• 4 tablespoons Cream cheese
• 3 tablespoons Ice water
• 1 large Egg (for egg wash)
• 1 tablespoon Milk (for egg wash)

Directions

Step 1

Peel and cut the potatoes into chunks, then boil them in salted water for 15-18 minutes until fork-tender. Drain and let cool for 10 minutes.

Step 2

Mash the potatoes until smooth. Stir in 1 cup of flour, eggs, parsley, thyme, salt, and black pepper until the mixture forms a soft dough. Set aside.

Step 3

In a large bowl, combine 1 1/2 cups flour and 1 teaspoon salt. Cut in the cold butter and cream cheese with a pastry cutter or fingers until the mixture resembles coarse crumbs.

Step 4

Drizzle ice water into the flour mixture one tablespoon at a time, mixing gently until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 20 minutes.

Step 5

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 6

Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out 4-inch circles using a cutter or a small bowl.

Step 7

Scoop 1-2 tablespoons of the potato filling into the center of each dough circle. Fold the dough over to form a half-moon shape, and crimp the edges with a fork to seal.

Step 8

Whisk the egg and milk together to make the egg wash. Brush each dumpling with the egg wash and place them on the prepared baking sheet.

Step 9

Bake for 25-30 minutes, or until the crust is golden brown and flaky.

Step 10

Serve warm, optionally with a dollop of sour cream or a light drizzle of herb butter for extra flavor.

Nutrition Facts

Serving size	(1599.8g)

Amount per serving	% Daily Value*
Calories	3218.9

Total Fat 134.5g	0%
Saturated Fat 73.6g	0%
Polyunsaturated Fat 0.9g
Cholesterol 868.6mg	0%
Sodium 4095.1mg	0%
Total Carbohydrate 433.5g	0%
Dietary Fiber 24.3g	0%
Total Sugars 15.4g
Protein 81.2g	0%

Vitamin D 133IU	0%
Calcium 375.9mg	0%
Iron 27.8mg	0%
Potassium 5772.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 9.9%

Carbs: 53.0%