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.

Yield: makes 12 dumplings


  • 4 russet potatoes
  • 2 14 cups flour
  • 2 eggs, beaten
  • 2 Tbsp. unsalted butter
  • 2 sprigs parsley, leaves picked and chopped
  • Kosher salt, to taste


  1. 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.
  2. 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.
  3. Serve alongside Viennese Christmas Goose; or tossed in pesto, tomato sauce, or in any brothy soup.