Perfect German Potato Dumplings

"Given to me by a German co-worker some time ago, it is actually not hard to make and makes a great dumpling! Prep time doesn't include boiling the potatoes."
 
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photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour
Ready In:
55mins
Ingredients:
15
Yields:
10 dumplings
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ingredients

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directions

  • Cook unpeeled potatoes in a small amount of boiling, salted water (about 30 minutes), or until tender, but not mushy; peel potatoes while still warm (but not hot).
  • Coarsely mash with a potato masher or use a potato ricer.
  • In a small bowl, combine 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper; add to the potatoes, toss/mix until well blended. Stir in the eggs.
  • Using floured hands, shape the potato mixture into 10 balls; insert a crouton into the center of each ball.
  • Lightly dust the balls with flour (so they won't stick).
  • In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
  • With a spoon carefully drop 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 with a large slotted spoon to a platter.
  • In a saucepan, heat and stir butter until browned; stir in the 1/2 cup bread crumbs, sprinkle over dumplings.

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Reviews

  1. Made for my husband's Bday dinner. He was very pleased. Very easy to make (my first time). I made ahead and reheated to accompany Alton Brown's Sauerbraten recipe. Great texture and flavor. The crouton really makes for a nice flavor in the center. I got about 14 large dumplings. 20 minutes simmering time was spot on. Thanks KittenCal.
     
  2. This was a very good potato dumpling recipe. They turned out great. I served this with Jaegerschnitzel recipe #2731. The mushroom sauce went really well with the dumplings. Made for a great dinner.
     
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