Toronto-style Potato Dumplings

Ingredients

Toronto-style Potato Dumplings differ from the original Austrian Dödölle in terms of flavor profile and ingredients. While Dödölle traditionally uses simple ingredients like potatoes, flour, and salt, the Toronto-style version incorporates a wider range of herbs and spices to enhance the taste. Additionally, the sauce used in Toronto-style Potato Dumplings is often influenced by the diverse culinary traditions of Toronto, adding a unique twist to the dish. We alse have the original recipe for Dödölle, so you can check it out.

• 4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped 1 tablespoon fresh dill, finely chopped
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 48g, 4g
• Protein: 7g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed potatoes, flour, parsley, dill, garlic powder, onion powder, salt, and pepper. Mix well until a dough-like consistency is formed.
2. 2.
   Divide the dough into small portions and shape them into dumplings.
3. 3.
   Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 10-12 minutes, or until they float to the surface.
4. 4.
   While the dumplings are cooking, heat the vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
5. 5.
   Pour in the vegetable broth and heavy cream, and bring to a simmer. Cook for a few minutes until the sauce thickens slightly.
6. 6.
   Once the dumplings are cooked, remove them from the pot using a slotted spoon and transfer them to the skillet with the sauce. Gently toss the dumplings in the sauce until they are well coated.
7. 7.
   Serve the Toronto-style Potato Dumplings hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Potatoes — Make sure to use starchy potatoes like Russet or Yukon Gold for the best texture.
• Fresh herbs — If fresh herbs are not available, you can substitute with dried herbs, but reduce the quantity by half.
• Vegetable broth — If you prefer a meaty flavor, you can use chicken or beef broth instead of vegetable broth.
• Heavy cream — For a lighter version, you can substitute half of the heavy cream with milk.

Tips & Tricks

• To achieve a crispy exterior, you can pan-fry the dumplings in butter after boiling them.
• Experiment with different herbs and spices to customize the flavor of the dumplings.
• Serve the dumplings with a side of sautéed vegetables or a fresh salad for a complete meal.
• Leftover dumplings can be refrigerated and reheated in the oven for a quick and delicious snack.
• If you prefer a vegetarian sauce, you can substitute the vegetable broth with mushroom broth for a rich umami flavor.

Serving advice

Toronto-style Potato Dumplings are best served hot, straight from the skillet. Garnish with additional fresh herbs for a pop of color and freshness.

Presentation advice

Arrange the dumplings on a serving platter and drizzle the sauce over them. Sprinkle some freshly chopped herbs on top for an appealing presentation.