Potato dumplings

Potato dumplings

24 ratings

Moritz, tour guide


„These dumplings are a German classic. I like to prepare them as a side dish for Christmas because they can be easily combined with most of the traditional main dishes.“

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
15
min.
Resting

Ingredients

Servings:-5+
1 kg
potatoes (starchy)
180 g
butter
200 g
potato flour
1
egg
½ tsp
nutmeg (ground)
1½ tsp
salt
pepper
Metric
Imperial
  • 1 kg potatoes (starchy)
  • 180 g butter
  • 200 g potato flour
  • 1  egg
  • ½ tsp nutmeg (ground)
  • 1½ tsp salt
  • pepper

Utensils

  • skimmer
  • cooking spoon (optional)
  • large frying pan
  • 2 large saucepans
  • sieve (optional)
  • potato ricer
  • large bowl
  • vegetable peeler (optional)
  • cutting board
  • knife
  • fine grater (optional)

Enjoy with

Sauvignon Blanc, dry, 2012
Sauvignon Blancs convince with their harmoniously integrated acidity along with a pleasant fullness of flavor which is refreshing and fruity-fragrant at the same time.

Nutrition per serving

Cal
566
Protein
0g
Fat
33g
Carb
63g

Step 1/7

Peel potatoes and halve large ones.
  • 1 kg potatoes
  • vegetable peeler
  • cutting board
  • knife

Peel potatoes and halve large ones.

Step 2/7

Transfer potatoes to a large saucepan. Cover with water, add some salt, and bring to a boil. Then reduce to a simmer and cook for approx. 20 – 30 min. until tender. Drain and set aside to cool for approx. 15 min.
  • ½ tsp salt
  • large saucepan
  • sieve

Transfer potatoes to a large saucepan. Cover with water, add some salt, and bring to a boil. Then reduce to a simmer and cook for approx. 20 – 30 min. until tender. Drain and set aside to cool for approx. 15 min.

Step 3/7

When cool enough to handle, pass potatoes through the fine holes of a ricer into a large bowl.
  • potato ricer
  • large bowl

When cool enough to handle, pass potatoes through the fine holes of a ricer into a large bowl.

Step 4/7

Add potato flour, parts of the butter, and egg. Season with salt, pepper, and nutmeg. Then, knead by hand to form a dough.
  • 200 potato flour
  • 80 butter
  • 1 egg
  • ½ tsp salt
  • ½ tsp nutmeg
  • pepper
  • fine grater

Add potato flour, parts of the butter, and egg. Season with salt, pepper, and nutmeg. Then, knead by hand to form a dough.

Step 5/7

Take a handful of the dough (approx. 3 tablespoons each) and form into small balls by rolling each dough ball between your palms. Set aside.

Take a handful of the dough (approx. 3 tablespoons each) and form into small balls by rolling each dough ball between your palms. Set aside.

Step 6/7

Bring a large pot of lightly salted water to a boil. Carefully drop dumplings into water and reduce heat. Allow to steep for approx. 20 – 30 min. until dumplings are floating. Then, carefully remove from water with a skimmer.
  • ½ tsp salt
  • large saucepan
  • skimmer
  • cooking spoon

Bring a large pot of lightly salted water to a boil. Carefully drop dumplings into water and reduce heat. Allow to steep for approx. 20 – 30 min. until dumplings are floating. Then, carefully remove from water with a skimmer.

Step 7/7

In a large frying pan, slowly heat remaining butter until light brown. Place dumplings into pan and gently toss in butter. Serve with a main course of your choice.
  • 100 butter
  • large frying pan

In a large frying pan, slowly heat remaining butter until light brown. Place dumplings into pan and gently toss in butter. Serve with a main course of your choice.