Potato and sweet potato dumplings Df - GF
Weaving memories & preferences into a Christmas meal. & Gluten-Dairy-Egg Free Potato Dumplings
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Christmas is a time of patterns and traditions, woven deeply into family life. From “We always open gifts after breakfast” to adult siblings reverting to their squabbling 12-year-old selves, these rituals bring nostalgia, chaos and joy to the season.
In Britain, the Christmas dinner (or lunch, depending on your family’s preference) is another tradition, recipes passed down through generations, either lovingly tweaked over the years or left undisturbed.
Other meals are weaved into life, born from preference, dietary needs, and shared memories—traditions in the making.
Ours falls into the latter category. My family weren’t recipe writers or collectors, so as an adult, I’ve had the freedom to create my own traditions.
Being vegetarian and my mum not eating dairy or birds, I’ve never cooked a turkey, which has only encouraged more creativity at the table.
So each year we weave together our preferences, memories, and dietary needs. The result?
A gluten - & dairy-free feast that’s a little different every year but always full of joy.
Let me share with you some of our favourites.
The Non-Negotiables: Preferences
Some elements have to be there. For all of us, that means the perfect roast potatoes—crispy on the outside, fluffy on the inside. None of us would willingly give those up.
My mum’s non-negotiables are roast parsnips and buttery mashed swede. You can have the most incredible plate of Christmas food, but if those two aren’t there, her shoulders sink as she searches in vain for the veg.
The Evolving Traditions
Over the years, we’ve woven other elements into our dinner.
My partner, for instance, adores gravy. For the past five years, I’ve made a gluten-free version of Jamie Oliver’s famous gravy recipe. It’s so good it’s almost drinkable and brings everything on the plate together.
Pro tip: While the recipe does take time, I make it weeks ahead and freeze it. I always make extra to use in January for veggie sausage and mash, letting a little of that Christmas magic brighten the dark winter nights.
Food Memories on the Plate
We love weaving in food memories too.
One year my mum and I had Christmas just outside Berlin. While walking alongside a frozen lake we discovered a tiny cafe, serving Christmas lunch including fluffy potato dumplings covered with a wild mushroom sauce.
Every year, as my mum tucks into the soft, doughy dumplings I serve, she exclaims, “Wasn’t that the most amazing Christmas lunch? And only nine euros!” As she retells the story, that memory will be forever woven into our meal.
Another dish is spiced red cabbage, a childhood favourite for both my partner and me. It brings back memories of my nan filling the kitchen with wafts of cinnamon and other warming spices. Easily made dairy-free, it adds a glistening vibrancy and comforting warmth to our plates.
Guest Stars and Experimentation
While some dishes are staples, we have different guest stars as centrepieces to replace the traditional turkey.
Past winners include a gluten- and dairy-free version of Ottolenghi’s famous cauliflower cake and a homemade stuffed butternut squash.
This year I’m still deciding what to make as the centrepiece, as we are doing something different...
Sharing Traditions
We’re excited to celebrate this year with friends and have chatted about what we’d like to include and what we’re happy to leave off the menu. Weaving together all our traditions.
On their list, some loved traditional Hungarian-Serbian elements: refreshing salads and a fruit compote made of cooked and dried fruits, served with the main meal—a new addition I can’t wait to try.
They’ve also offered to cook the red cabbage, which, by virtue of someone else’s recipe and love will add its own unique flavour to our feast.
If you would like to try some of our potato dumplings as an additional carb on Christmas day or even over the holiday period with sausages and gravy, here is my easy recipe. It’s gluten, dairy and egg-free.
Fluffy Potato Dumplings (Egg, Dairy & Gluten-Free)
Makes around 12 slightly larger than golf ball-sized dumplings.
These dumplings are wonderfully light, fluffy, and slightly sticky when cut into. Think oversized, softer gnocchi. Perfect for pairing with a rich, creamy sauce, gravy or even butter.
These dumplings are incredibly versatile. Serve them with:
A creamy mushroom sauce
A rich gravy
Tomato-based sauces
Garlic-infused vegan butter
Pair them with sausages, vegetables, or as part of a festive meal.
In the photo above, I’ve topped it with roasted cannellini beans and Jamie’s gravy and served with green beans and veggie sausages.
You can get potato starch from supermarkets or bio/organic shops. (Suma do a great one) See below for a substitution.
Choosing the Right Potatoes
For the best texture use starchy/floury potatoes like Russets or Maris Piper. If you opt for a less starchy variety, you'll need to add extra potato starch to help the dumplings hold their shape. That’s why doing a test dumpling can be handy.
Why This Recipe Stands Out
Unlike many dumpling recipes that rely on egg or gluten for structure, these use just three ingredients. The texture is softer than traditional potato dumplings but incredibly satisfying. A potato ricer is great for achieving their light consistency although you can use a masher, just make sure you don’t overwork the potato.
Ingredients
800g Potatoes (Starchy variety like Russet or Maris Piper)
170g Potato starch
30g self-raising gluten-free flour.
Approx 1 tsp salt to taste
Optional: You can add either grated nutmeg or onion powder or even some dried chives or parsley into the mix to add flavour
Instructions
Peel the potatoes then, cut them in halves or quarters and cook in salted water till soft.
Once cooked, drain and allow to cool slightly—they should still be warm but manageable to handle.
Using a potato ricer, press the potatoes through and onto a baking sheet lined with baking paper. Spread them out and allow them to cool completely. (They’re easier to rice them when they are warm rather than cold.)
Tip: If you don’t have a ricer, you can use a potato masher, but avoid over-mashing as this can make the dough gummy.
Make the Dough
Measure out the potato starch and mix it with the salt and what other flavourings you want to add.
Gradually combine the starch mixture with the riced potatoes, ensuring it's well incorporated. The dough should hold together but feel slightly soft.
Cooking the Dumplings
Bring a large pot of salted water to a gentle simmer—not a full boil otherwise they can disintegrate in the water. The water should be at least 3 cm deeper than the dumplings.
Shape the dough into dumplings about the size of a golf ball or slightly bigger. As you don’t have egg, as you shape each dumpling, press it together.
Cook a test dumpling first to determine the exact cooking time (typically 12–14 minutes). If you can’t do that, then try cutting one in half around 10 minutes in to ensure they are cooked through as unlike gnocchi, these dumplings won’t be done when they float.
Timings will differ depending on the size and also the type of potato.
Note:
Gently stir the pot occasionally to prevent sticking. Cook the dumplings in batches to avoid overcrowding.
Variations and Tips
Sweet Potato Version: Sweet potatoes make a slightly wetter dough, and you’ll need less cooking time. They are great for a non-traditional dumpling that will work well with a tomato-based casserole/stew or sauce.
Potato Starch Substitution: If you can’t find potato starch, cornstarch can work as a substitute, but it may alter the flavour and be more floury rather than potato-flavoured.
Leftovers
Reheat Options:
Slice leftover dumplings in half and pan-fry for a golden, crispy side dish. These are amazing fried either in oil or a (Vegan) butter.
Reheat whole dumplings in a steamer or microwave or simmer in hot water for around 5-7 minutes to reheat.
Freezing Instructions:
Freeze dumplings individually on a tray.
Once frozen, transfer them to a freezer-safe bag.
To reheat, thaw in the fridge, then:
Steam, microwave, or fry.
Simmer in water (not boiling) for 5–7 minutes.
Troubleshooting: If dumplings fall apart, it’s likely due to insufficient starch in the dough or water that is boiling rather than simmering. If you are cooking a test dumpling you can adjust the starch amount as needed.
Enjoy these comforting, gluten-free, dairy-free and egg-free dumplings with your favourite sauces or simply fried for a crispy treat!
What Are You Weaving Onto Your Plate This Year?
I’d love to hear about your Christmas traditions, favourite dishes, or creative ideas. Let’s inspire each other! Leave a comment below and share what’s on your Christmas menu this year. Are you following old family recipes or experimenting with something new this year?
Those dumplings look great and are just the kind of thing my kids would love (potatoes are always a winner). I do think that swede with Christmas dinner is controversial though!
You've reminded me of one of my favourite meals in Vienna: Serviettenknoedel served with a wild mushroom sauce. There weren't many vegetarian meals available then, but these and other bread based dumplings were delicious.