You'd never want to eat a cold baked potato or cold mashed potatoes, and cold potato dumplings are no exception. Dumplings -- made from cooked, grated potato mixed with flour and eggs and boiled in water -- taste best when served piping hot, on their own or in soups and meat dishes. You can only fit so many dumplings in the pan at one time, so cook them in batches. As one batch finishes cooking, keep them warm while you cook the rest. A steamer works well as a warmer because the steam keeps the dumplings moist.
Things You'll Need
- Baking pan or tray
- Ovenproof bowl
- Aluminum foil, optional
- Steamer, optional
Heat the oven to about 300 degrees Fahrenheit while cooking the dumplings. Place a baking pan or tray on the rack to warm up as the oven heats. Place hot water in a heatproof bowl or pan on the bottom rack to create moist heat in the oven.
Place the first batch of finished potato dumplings in the baking pan. Turn off the heat so you don't overcook the dumplings. If desired, you can place a piece of aluminum foil loosely over the pan to prevent the dumplings from drying.
Place the second batch of dumplings in with the first batch. Repeat this process until all of the dumplings are cooked and ready to serve.
Turn on the oven to warm it back up inside, if needed. You want it to stay warm inside the oven, but not hot or you'll end up browning the dumplings as though they are baked biscuits.
Tips & Warnings
- Use a steamer to keep the dumplings warm if you'd rather not use the oven. If you don't have a steamer basket, place a colander inside a saucepan filled with water. Cover the colander with a dish towel or lid to keep as much of the steam as possible circulating around the dumplings.
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