This simple Potato Dumplings with Polenta makes a delicious gluten free side dish that’s great for sharing. Enjoy them with a little bit of parmesan sprinkled on top if you like, alongside vegetables or even instead of hash browns with your morning eggs (they taste great with a bit of ketchup:).
POTATO DUMPLINGS WITH POLENTA
Potato dumplings are undeniably one of the greatest comfort foods ever invented and today I am sharing a recipe for gluten free, easy to make Potato Dumplings with Polenta.
Potato dumplings are usually very simple and easy to make, so a great place to start if you’ve never made your own dumplings but would like to give it a go. (See also my Potato Dumplings with Mushroom Sauce I made a while ago). Potato dumplings usually contain very few ingredients (I used only 3 in this recipe) which are basically just mashed together to form a semi-sticky doughy lump, which is then pressed and rolled and cut into small pieces. And you’ve got your dumplings ready to be cooked.
A slightly more challenging dumpling concept is making dumplings with a filling – more time consuming and labour intensive. Examples include Sauerkraut Dumplings and Cheese and Potato Dumplings – also delicious and great to make when you’ve got a bit of time.
Dumplings are usually boiled, whether on their own or in a stew (as in my Leek and Potato Dumpling Stew). But these dumplings are coated in polenta, so in my opinion pan frying was the best way of cooking them. They ended up crispy on the outside and soft on the inside. I also added a bit of parmesan (you can use any hard cheese) for extra flavour.
These simple Potato Dumplings with Polenta make a delicious gluten free side dish. Enjoy them with a little bit of parmesan sprinkled on top if you like, alongside vegetables or even instead of hash browns with your morning eggs (they taste great with a bit of ketchup:).
How to make potato dumplings with polenta
I’ve included some photos to give you a better idea of how to approach this recipe, I hope you find them helpful:)
These simple Potato Dumplings with Polenta make a delicious gluten free side dish - enjoy them with a little bit of parmesan sprinkled on top if you like, alongside vegetables or even instead of hash browns with your morning eggs (they taste great with a bit of ketchup:).
- 400 g potatoes approx. 3 large potatoes, unpeeled weight
- 90 g coarse cornmeal/polenta plus 20-30 g more for coating
- 50 g parmesan or other hard cheese, coarsely grated
- Olive oil for frying about 2-3 tablespoons per batch
- Sea salt and pepper to taste
Peel and boil the potatoes in salted water until tender. Drain the water off (thoroughly), mash the potatoes and leave to cool completely.
In a large bowl combine the potatoes with the parmesan, season (plenty of pepper and only a bit of salt) and combine using the back of a large spoon. Gradually add the cornmeal, using the back of a spoon or potato masher to mix it in. Knead with your hands to bring the dough together.
Scatter a bit of cornmeal onto your work space, place 1 half (easier to work with) of the dough on it and start pressing to gently stretch the dough, at the same time rolling and shaping into a long sausage (do this gently as the dough might be a little crumbly in places, if this happens just bring it back together and continue shaping). Cut into 1.5-2 cm pieces. Coat the dumplings in the cornmeal.
Heat up 2 tablespoons of the oil and fry the dumplings over a medium heat until golden brown, 2-3 minutes on each side (work in batches to avoid crowding the pan) - add a bit more oil once you've turned them over. Serve immediately.
Preparation time DOES include the time needed to boil and cool the potatoes.
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RECIPE LINK PARTIES
I am bringing my Potato Dumplings with Polenta to #CookBlogShare, hosted this week by Kirsty@Hijacked By Twins – if you’ve got a recipe why not link it up too! Also sharing with Fiesta Friday, co-hosted by Lily @ Little Sweet Baker and Judi @ cookingwithauntjuju.com