German Potato Dumplings Recipe

Introduction

German Potato Dumplings are a comforting and satisfying side dish perfect for pairing with roasted meats or hearty sauces. Made from starchy potatoes and a simple dough, they offer a tender, fluffy texture that’s easy to prepare at home.

Ingredients

• 2 lbs starchy potatoes (like Russets)
• 1 cup all-purpose flour
• 1 large egg
• Salt, to taste
• Optional: Nutmeg or onion powder

Instructions

1. Step 1: Boil the potatoes in salted water until fork-tender, about 20 minutes.
2. Step 2: Drain the potatoes and let them cool slightly, then mash until smooth.
3. Step 3: In a mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a soft dough forms.
4. Step 4: If using, add nutmeg or onion powder to the dough and mix well.
5. Step 5: Divide the dough into equal portions and roll each into a ball about the size of a golf ball.
6. Step 6: Bring a large pot of salted water to a boil.
7. Step 7: Gently drop the dumplings into the boiling water. They are done when they float to the surface, about 2-4 minutes.
8. Step 8: Remove the dumplings with a slotted spoon and serve immediately with your favorite sauce or roasted meats.

Tips & Variations

• Use Russet potatoes for fluffier dumplings as they have a higher starch content.
• Add a pinch of nutmeg or onion powder for a subtle depth of flavor.
• For firmer dumplings, reduce the flour slightly or add an extra egg yolk.
• Serve with gravy, mushroom sauce, or alongside roasted pork for a traditional meal.

Storage

Store cooked dumplings in an airtight container in the refrigerator for up to 2 days. To reheat, gently simmer them in boiling water until warmed through, or pan-fry them in butter for a crisp exterior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use waxy potatoes instead of starchy ones?

Waxy potatoes are less ideal because they produce denser dumplings. Starchy potatoes like Russets result in a fluffier texture.

How can I tell when the dumplings are cooked?

The dumplings are cooked when they float to the surface of boiling water, usually within 2 to 4 minutes.

German Potato Dumplings Recipe

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This traditional German Potato Dumplings recipe features fluffy dumplings made from starchy Russet potatoes combined with flour and egg, gently boiled to perfection. These versatile dumplings are perfect as a side dish to accompany hearty roasted meats or a flavorful sauce. The recipe offers optional seasoning with nutmeg or onion powder for an extra depth of taste.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8–10 dumplings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: German

Ingredients

Scale 1x2x3x

Potato Dumplings

• 2 lbs starchy potatoes (Russet potatoes recommended for fluffier texture)
• 1 cup all-purpose flour
• 1 large egg
• Salt, to taste
• Optional: 1/4 teaspoon nutmeg or onion powder

Instructions

1. Preparation: Boil the potatoes in salted water for about 20 minutes until they are fork-tender and easily pierced.
2. Drain and Mash: Drain the cooked potatoes and let them cool slightly. Then, mash them until smooth to ensure a uniform dough.
3. Make the Dough: In a mixing bowl, combine the mashed potatoes, all-purpose flour, the large egg, and salt. Mix well until a soft, pliable dough forms. If using, incorporate nutmeg or onion powder for added flavor.
4. Shape the Dumplings: Divide the dough into equal portions and roll each portion into a ball approximately the size of a golf ball for consistent cooking.
5. Boil the Dumplings: Bring a large pot of salted water to a rolling boil. Carefully drop the dumplings into the boiling water and cook them until they float to the surface. This typically takes between 2 to 4 minutes.
6. Remove and Serve: Using a slotted spoon, remove the dumplings from the water once they float. Serve immediately with your favorite sauce or alongside roasted meats for a classic German meal experience.

Notes

• Using Russet potatoes is key for achieving fluffy dumplings.
• Ensure potatoes are well drained and slightly cooled before mashing to improve dough texture.
• Do not overmix dough as it may become tough.
• Dumplings should be uniform in size to cook evenly.
• Serve immediately after cooking for best taste and texture.

Keywords: German, Potato Dumplings, Side Dish, Boiled Dumplings, Traditional German Recipe