Thanksgiving Dumplings with Auspicion Chardonnay

Nothing says comfort food like potatoes, which is why they are a must at any Thanksgiving feast. Mashed, baked, roasted, scalloped, fried — however they’re cooked, once you pair those potatoes with a glass of the perfect wine, you’re bound to reach turkey-day bliss.

If you’re searching for a new potato dish this Thanksgiving, look no further than this amazing  potato dumplings recipe, courtesy of Opici Wines Creative Manager Ric Kinon. As a child, Ric celebrated the German holiday Erntedankfest (“Harvest Festival”) with his family. One of his fondest memories of the holiday was his Oma’s potato dumplings. Ric loves this recipe because while it is simple, it is flavorful, satisfying, and complements meat and gravy perfectly.

Ric recommends pairing these dumplings with Auspicion Chardonnay — an easy-drinking wine that offers flavors of ripe pineapple, golden apple, and Anjou pear and a smooth, creamy finish.

Oma’s Potato Dumplings



  • 4 slices of day-old bread
  • 2 Tbsp butter
  • 2 lb cold cooked potatoes (use a starchy variety)
  • 1¼ cups flour
  • 2 eggs
  • 1 tsp salt


Cut the bread into cubes for croutons.

Melt the butter in a saucepan over medium heat. Add the bread cubes and fry until browned on all sides. Let cool.

Mash the cold potatoes.

Mix 1 cup flour, eggs and salt into the mashed potatoes to make a dough that holds together when formed into dumplings. (If it’s too moist, add more flour.)

Form 2-inch dumplings and add a few croutons to the middle of each dumpling.

Gently drop the dumplings into a pot of boiling, salted water. Simmer uncovered for about 15 – 20 minutes.
Remove with slotted spoon. Serve immediately.

Wine Pairing Recommendation: Auspicion Chardonnaydc998935908171-5707cfc51cacc

And since there is always room for more potatoes, check out this unbelievable recipe for sour cream mashed potatoes from the Food Network. Featuring bacon, roasted garlic, and Dijon mustard, these mashed potatoes have become a fixture at Opici Wines brand manager Chris Zanzarella’s Thanksgiving dinner. He recommends pairing the potatoes with Vivanco Rioja Blanco.