German Potato Dumplings Recipe

Introduction

German Potato Dumplings are a comforting and traditional side dish, perfect for pairing with hearty meats or rich sauces. Made from fluffy mashed potatoes and a simple dough, these dumplings are easy to prepare and delightfully satisfying.

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 they are 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 desired, add nutmeg or onion powder to the dough for extra flavor 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 warm with your favorite sauce or roasted meats.

Tips & Variations

• Use Russet potatoes for fluffier dumplings, as their starchy texture works best.
• For a richer taste, substitute some of the all-purpose flour with potato starch or cornstarch.
• Add finely chopped fresh herbs like parsley or chives for a fresh twist.
• If the dough feels too sticky, dust your hands and work surface with a little extra flour to make shaping easier.

Storage

Store leftover dumplings in an airtight container in the refrigerator for up to 2 days. Reheat them by gently simmering in hot water until warmed through or pan-frying in a bit of butter for a crispy exterior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and form the dumplings a few hours ahead. Keep them covered in the fridge until you’re ready to cook.

What can I serve with German Potato Dumplings?

They pair wonderfully with rich sauces, gravies, roasted meats like pork or beef, and sautéed vegetables.

German Potato Dumplings Recipe

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This recipe for German Potato Dumplings offers a traditional and comforting side dish made from starchy potatoes, flour, and egg, resulting in soft, fluffy dumplings perfect for pairing with sauces or roasted meats. The dumplings are boiled until they float, signaling their readiness, and can be enhanced with optional spices like nutmeg or onion powder for added flavor.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8–10 dumplings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: German

Ingredients

Scale 1x2x3x

Potato Dumplings

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

Instructions

1. Prepare the Potatoes: Boil the potatoes in salted water until they are fork-tender, which typically takes about 20 minutes. This softens the potatoes enough for mashing.
2. Mash the Potatoes: Drain the potatoes and let them cool slightly to make handling easier. Then mash them thoroughly until smooth and lump-free.
3. Make the Dough: In a mixing bowl, combine the mashed potatoes with the all-purpose flour, egg, and salt. Mix the ingredients together until a soft, pliable dough forms. If you want extra flavor, add nutmeg or onion powder at this stage and mix well.
4. Shape the Dumplings: Divide the dough into equal portions. Roll each portion into a ball about the size of a golf ball, ensuring even sizes for uniform cooking.
5. Boil the Dumplings: Bring a large pot of salted water to a rolling boil. Gently drop the dumplings into the boiling water. Cook them until they float to the surface, which usually takes 2 to 4 minutes, indicating they are cooked through.
6. Remove and Serve: Use a slotted spoon to carefully remove the dumplings from the water. Serve warm with your favorite sauce or alongside roasted meats for an authentic German meal.

Notes

• Russet potatoes are preferred because they yield a fluffier dumpling texture due to their starchy content.
• Adding nutmeg or onion powder is optional but adds a subtle depth of flavor that complements the dumplings well.
• Ensure the water is well-salted; it enhances the flavor of the dumplings during boiling.
• Do not overwork the dough to keep the dumplings light and tender.
• Dumplings can be served with gravy, sautéed onions, or alongside hearty meat dishes like schnitzel or roast pork.

Keywords: German potato dumplings, Kartoffelklöße, starchy potatoes, boiled dumplings, traditional German side dish