I have a soft spot for dumplings in general, potato dumplings in particular, and today I am going to show you how to make Potato Beetroot Dumplings. I also have a soft spot for beetroot and try to incorporate it in all sorts of dishes. Why not dumplings?
This is a pretty uncomplicated recipe, with very few ingredients, but there is one thing that is essential to its success – both the potatoes and the beetroot (the latter especially) need to be as dry as possible. The best method of preparing them for this recipe is roasting them whole, without wrapping them tin foil (which is great if you want to trap the moisture in, so wouldn’t work in this recipe), then cutting in half to allow all the steam to escape.
I don’t recommend boiling the beetroot as it will have too much moisture (I tried this method and it definitely did not work, the dumplings were inedible!). Roasted beetroot also has a sweet intense flavour, which comes through nicely in this recipe. When completely cooled, the beetroot will need to be chopped into small chunks and patted dry with a paper towel (see Instructions below). So that’s the tricky bit. The rest is easy:)
These vibrant looking Potato Beetroot Dumplings can be served as a side dish, with a little drizzle of olive oil, a knob of butter or a bit of parmesan cheese sprinkled on top. They can also be enjoyed with a vegetable stew, mushroom sauce (see my Potato Dumplings with Mushroom Sauce recipe) or pesto (see my parsley pesto recipe < HERE >).
If you like this recipe you might also like these other < BEETROOT > recipes
Yields 4 portions
1 hr, 5 Prep Time
10 minCook Time
1 hr, 15 Total Time
- 3 medium potatoes
- 1 large beetroot
- 6 heaped tablespoons flour (plus more for dusting)
- 1/3 teaspoon each onion and garlic powder
- 2 bay leaves
- Sea salt and pepper to taste (be generous)
- Butter, olive oil and/or grated parmesan for serving
- Preheat the oven to 425 F/ 220 C/ gas mark 7. Place the potatoes and the beetroot (unpeeled) on a baking tray and bake for 45 minutes. Remove from the oven, cut in half (to let the steam out) and leave to cool completely.
- Peel the potatoes and mash with a potato masher. Set aside in a large bowl.
- Peel the beetroot, chop into small pieces and using a paper towel wipe away any moisture. Puree, add to the potatoes, season and combine thoroughly (use the potato masher or spoon).
- Gradually add the flour to the potato/beetroot mixture stirring thoroughly (use both sides of a large spoon to do this). When you've added the last spoonful of the flour DON'T mix it in completely. Transfer the dough onto a lightly floured surface.
- Fill a large pot with salted water, add the bay leaves, cover and bring to boil.
- In the meantime divide the dough into 2 parts and roll each part into a long sausage shape, about 2 cm in diameter (the inside of the dough can be sticky but because you haven't mixed all the flour in completely and you've dusted the work surface it won't stick to your hands as you are rolling it out). Cut each long shape into approx. 2 cm long pieces (straight or at an angle) and place on a lightly floured surface.
- When the water starts boiling place the dumplings one by one carefully but quickly in the pot, pausing half way through to stir gently with a wooden spoon (don't overcrowd the pot, make them in 2 batches instead of 1). Cook over a medium heat and when all the dumplings have come up to the top (this will take approximately 4-5 minutes) lift them out gently with a slotted spoon, carefully shaking off excess water, and place on a large plate.
- Add a knob of butter, drizzle of oil and/or sprinkle of parmesan and serve immediately.
The time needed to cool the vegetables is not included in preparation time.