Description
Classic German potato dumplings that are pillowy, comforting, and versatile for any meal.
Ingredients
- 2 lb (900 g) starchy potatoes (Russets or Yukon Golds)
- 1 large egg, beaten
- 1 tsp salt
- 1/4 tsp freshly grated nutmeg
- 3/4–1 cup (100–135 g) potato starch or 3/4 cup (95 g) all-purpose flour
- Salted water for simmering
- 2 tbsp butter or breadcrumbs for finishing
Instructions
- Boil the potatoes in their skins until a skewer slides through, about 20–25 minutes.
- Drain, peel while hot, and press through a potato ricer into a wide tray to cool.
- When lukewarm, mix in the egg, salt, and nutmeg.
- Begin folding in the potato starch or flour until a soft, slightly tacky dough forms.
- Form into 8–10 even balls using oiled hands.
- Simmer gently in salted water at 180–190°F (82–88°C) until they float, about 12–15 minutes.
- Remove with a slotted spoon and toss briefly in melted butter or browned breadcrumbs.
Notes
For the best texture, use starchy potatoes and let the riced potatoes cool slightly before mixing.Store cooked dumplings in an airtight container for up to 3–4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: German