German Potato Dumplings Recipe

Prep time: 45 mins

Cook time: 25 mins

Total time: 1 hour 10 mins

Serves: 10

Here we have the traditional German way of making potato dumplings. Raw potatoes are used, cooked in boiling salted water before they were mashed. Boiling time is already included in the preparation time. On a scale of 1-5, this recipe is on the second degree of difficulty. No need to worry, because the steps are basically simple. You will notice a lot of spices in the list of ingredients, so you could somehow expect the results to have rich flavors, and truly, these dumplings are flavorful when tasted. Read out the steps below and follow precisely for a rewarding dish.

Ingredients

6 medium baking potatoes (910 g or 2 lbs)
1 cup flour (120 g)
3 tablespoons fine dry breadcrumbs (45 g)
1 teaspoon baking powder (15 g)
1 teaspoon salt (5 g)
1 tablespoon fresh parsley or 1 teaspoon dried parsley (5 g)
1/4 teaspoon nutmeg (1.25 g)
black pepper
2 eggs, slightly beaten
10 onion-flavored croutons
All-purpose flour, for rolling
6 cups boiling water (1,440 ml)
2 teaspoons salt (10 g)
3 tablespoons butter (45 g)
1/2 cup fine dry breadcrumb (45 g)

Instructions

In a pot, pour a small amount of water and sprinkle with salt. Bring salted water to a boil and then add unpeeled potatoes. Cook for about 30 minutes or until tender, but not mushy.
Remove cooked potatoes from pot and let stand for a few minutes to warm before peeling. Peel potatoes when warm enough.
Roughly mash with a potato masher or a potato ricer.
In a small mixing bowl, mix together 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper.
Add this mixture the potatoes, toss/mix until well blended. Whisk in the eggs.
Using floured hands, form the potato mixture into 10 balls; insert a crouton (sautéed bread) into the middle of each ball.
Lightly dust the balls with flour to prevent sticking with each other.
In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
With a spoon carefully drop potato dumplings into water.
Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).
Remove dumplings using a large slotted spoon and transfer to a platter.
In a saucepan, heat and stir butter until browned; Sauté ½ cup of bread crumbs in butter until browned and then sprinkle over dumplings.
Serve dumplings and enjoy!