These Beetroot Potato Dumplings are a delicious, easy to make, vibrant vegetarian dish – serve with a drizzle of oil, sprinkle of parmesan or knob of butter.
I have a soft spot for dumplings in general, potato dumplings in particular, and today I am going to show you how to make beetroot potato dumplings. I am also partial to beetroot and try to incorporate it into all sorts of dishes. (See for example my Beetroot Cornmeal Muffins with Green Olives, or these decadent Beetroot Coconut Brownies).
Prepping the beetroot and potatoes
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, 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 healthy beetroot potato dumplings can be served with a little drizzle of olive oil, a knob of butter or a bit of parmesan cheese sprinkled on top. They taste fantastic with my easy mushroom sauce or a drizzle of parsley pesto.
Polish potato dumplings
This potato dumpling recipe with beetroot is Polish inspired. The basis for it is the traditional Polish ‘kopytka‘ recipe, which is essentially a 2-ingredient dumpling recipe (the 2 being flour and potato). Check out my Polish Potato Dumplings (Kopytka) with Mushroom Sauce, which I shared a while ago. You might also enjoy these easy Potato Dumplings with Polenta.
Beetroot Potato Dumplings
- 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.
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RECIPE LINK PARTIES
I am sharing beetroot potato dumplings with One Potato Two Potato.