Bangers & Mash Dumpling Bites with Onion Gravy Dip

Appetizers

Feb 23

⏱️ Prep Time: 35 minutes • 🍳 Cook Time: 35 minutes

Bangers and mash is a St. Patty’s day staple. I am someone who loves finger foods, so wanted to come up with a way to make the classic dish a little more snackable. These dumpling bites keep all the same flavors, just package them into a crisp-edged, tender pockets you can dip into onion gravy!

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*Golden potato dumpling bites stuffed with ground sausage and served with a rich onion gravy for dipping.*

If you've never thought to mash up bangers and mash into dumpling form, well, here we are, and I think you're going to love it. Mild ground pork sausage delivers that classic banger flavor you know and love (no specialty butcher required!), while the mash itself transforms into the dumpling dough, made just a little more interesting with sharp cheddar and fresh chives so the final result tastes properly seasoned and totally satisfying, not bland or one-dimensional.

I also made a point of keeping everything here completely supermarket-friendly. No obscure pantry items, no specialty imports. Just approachable ingredients that come together into something that feels genuinely clever.

The real secret to success with these dumplings? It all comes down to the potatoes. Use russets or Yukon Golds, let them steam-dry thoroughly after draining, and be sure to cool your mash before you add the flour and egg. This is the step that keeps your dough tender and pillowy rather than dense and gummy, and it is absolutely worth the patience. If your dough feels a little sticky (totally normal!), add flour a tablespoon at a time until it's workable, but try not to overdo it. A gentle hand makes a noticeably better dumpling, and that's just the truth.

For the gravy, yellow onions, a good broth, and a splash of Worcestershire do most of the heavy lifting. Beef broth is my strong preference here since it gives you that deep, savory flavor that really captures the spirit of the original dish, but if chicken broth is all you've got, it will still work beautifully. The most important thing is timing: get your gravy going while the dumplings cook so everything is hot and ready at the same moment. There is nothing worse than cold gravy waiting on warm dumplings, or the other way around.

🍽️ Servings: 8 • 🔥 Calories/Serving: 280 • 💪 Protein/Serving: 12g
(That’s 3 dumpling bites per serving, with 24 total dumplings.)

Ingredients

1 1/2 lb russet or Yukon Gold potatoes, peeled and cut into chunks
1 1/2 tsp kosher salt, plus more to taste
2 tbsp unsalted butter
1/3 cup whole milk (warm)
3/4 cup shredded sharp cheddar (optional)
2 tbsp chopped chives or green onions (optional, either is easy to find)
1 large egg, lightly beaten
1 1/4 cups all-purpose flour, plus more for dusting
12 oz ground pork sausage mild or “breakfast sausage” style
- If using links: buy about 1 lb, remove casings, then crumble and cook
1 tbsp olive oil (for searing)

Onion Gravy

2 tbsp unsalted butter
1 tbsp olive oil
2 large yellow onions, thinly sliced
1/2 tsp kosher salt
2 tbsp all-purpose flour
2 cups beef broth (boxed is perfect)
1 tbsp Worcestershire sauce
1 tsp Dijon mustard (optional)
Black pepper, to taste

Steps

Step 1

Boil the potatoes in salted water until very tender, then drain and return them to the hot pot for 2 minutes to steam-dry before mashing until smooth. This extra step makes a real difference in the final texture, so don't skip it.

Step 2

Stir in the butter, warm milk, cheddar, chives, and salt, then spread the mash out and let it cool until just warm to the touch. You don't want it hot when the egg goes in.

Step 3

Mix in the egg, then fold in the flour until a soft dough forms. It should be slightly tacky but hold together without sticking to your hands. Dust your counter with flour and let the dough rest for 10 minutes.

Step 4

Meanwhile, cook the ground sausage in a skillet over medium heat, breaking it into small crumbles, until browned and cooked through. Set aside to cool slightly before filling.

Step 5

Portion the dough into 16 pieces, flatten each into a round, and add a small spoonful of sausage to the center. Pinch the edges closed and roll gently into a ball or press into a puck shape, whichever you prefer.

Step 6

Pan-sear the dumplings in olive oil over medium heat until golden on two or three sides, then add a splash of water, cover, and steam for 2 to 3 minutes until cooked through. That little steam at the end ensures the center is fully set without over-browning the outside.

Step 7

For the gravy, melt the butter with the olive oil in a skillet, add the onions and a pinch of salt, and cook for 15 to 20 minutes over medium-low heat until deeply golden and soft, stirring often. Low and slow is the move here.

Step 8

Sprinkle the flour over the onions and cook for 1 minute, then whisk in the broth and Worcestershire. Simmer for 5 to 8 minutes until the gravy is glossy and coats the back of a spoon, then stir in the Dijon and a few cracks of black pepper.

Step 9

Serve the dumplings hot with the onion gravy alongside for dipping. Napkins strongly recommended.

Make it your own!

🥟 Crispier outside: Shape them into small pucks and sear a little longer on the flat sides for more browning and a satisfying crust.
🧀 Cheese-stuffed center: Tuck a small cheddar cube inside with the sausage for a molten, melty middle. Yes, it's as good as it sounds.
🌿 More herby: Swap the chives for parsley, or add a pinch of dried thyme to the mash for a little extra warmth.
🥣 Shortcut gravy: Use a jarred or packet gravy, but still cook the onions low and slow and stir them in so it tastes homemade.