Traditionally served with Christmas goose, these dumplings are an easy fix for a weeknight meal, either served in a brothy soup or cooked and tossed with a simple pasta sauce.
- 4 russet potatoes
- 2 1⁄4 cups flour
- 2 eggs, beaten
- 2 Tbsp. unsalted butter
- 2 sprigs parsley, leaves picked and chopped
- Kosher salt, to taste
- Put potatoes into a large pot of salted water and boil over medium-high heat until soft, 25–30 minutes. Drain and set aside to let rest until just cool enough to handle. Meanwhile, bring a large pot of generously salted water to a boil over high heat.
- Peel potatoes, then press through a potato ricer onto a clean surface. Gather potatoes while still warm into a mound and make a well in the center. Add 2 cups of the flour, eggs, butter, and 1 tbsp. salt to well and gently knead dough until smooth, adding up to 4 tbsp. more flour if dough is too tacky. Divide dough into 12 equal pieces. Lightly flour your hands and roll each piece of dough into a ball. Working in 2 batches, add dough balls to pot of water, reduce heat to medium, and gently simmer, stirring occasionally, until dumplings float and are cooked through, 20–25 minutes.
- Serve alongside Viennese Christmas Goose; or tossed in pesto, tomato sauce, or in any brothy soup.