Description
Make traditional, fluffy German potato dumplings using cooked potatoes. This recipe yields tender dumplings perfect for serving with gravy or stews.
Ingredients
Scale
- 2 lbs cooked, cooled potatoes (starchy variety like Russet)
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- Water for boiling
Instructions
- Peel and mash the cooled cooked potatoes until smooth. Work them while they are still slightly warm if possible.
- In a large bowl, combine the mashed potatoes, flour, egg, salt, and nutmeg. Mix gently by hand until just combined into a soft dough. Do not overmix.
- Bring a large pot of salted water to a gentle simmer (do not boil rapidly).
- Lightly flour your hands. Roll portions of the dough into smooth balls, about 1.5 inches in diameter.
- Carefully drop the dumplings into the simmering water. Work in batches to avoid overcrowding the pot.
- Cook the dumplings for about 15 to 20 minutes. They are done when they float to the surface and remain floating for a few minutes.
- Remove the cooked dumplings with a slotted spoon and drain well.
- Toss lightly with melted butter before serving warm.
Notes
- Use starchy potatoes for the best texture. Waxy potatoes can make the dough too sticky.
- If using leftover mashed potatoes, ensure they are not heavily seasoned already.
- For a slightly crisp exterior, you can pan-fry the cooked dumplings in butter after boiling.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 3 dumplings
- Calories: 280
- Sugar: 1
- Sodium: 250
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 7
- Cholesterol: 50