German Potato Dumplings Recipe

Introduction

German potato dumplings are a comforting and hearty side dish, perfect for pairing with rich sauces or roasted meats. Made from simple ingredients like starchy potatoes and flour, these dumplings have a soft, fluffy texture that melts in your mouth.

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 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 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 the fluffiest dumplings, as their high starch content helps create a light texture.
• For extra flavor, try adding finely chopped herbs like parsley or chives into the dough.
• If the dough feels too sticky, sprinkle in a little more flour to make it easier to handle.
• Serve with browned butter and sage for a simple, classic variation.

Storage

Store any leftover dumplings in an airtight container in the refrigerator for up to 2 days. To reheat, gently simmer in boiling water until warmed through or heat in a skillet with a little butter. Avoid microwaving, as it can make the texture rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use waxy potatoes instead of Russets?

Waxy potatoes tend to produce denser dumplings, so starchy potatoes like Russets are preferred for a light and fluffy texture.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough and store it covered in the refrigerator for up to 24 hours before cooking. Just bring it to room temperature before shaping and boiling.

German Potato Dumplings Recipe

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This traditional German Potato Dumplings recipe features fluffy, tender dumplings made from starchy Russet potatoes, combined with flour and egg for the perfect texture. These dumplings are boiled until they float to the surface, making them an ideal side dish to pair with roasted meats or savory sauces. Seasoned simply with salt and optionally enhanced with nutmeg or onion powder, this classic comfort food brings authentic German flavor to your table.

• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: German

Ingredients

Scale 1x2x3x

Main Ingredients

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

Instructions

1. Preparation of Potatoes: Boil the 2 pounds of starchy potatoes in salted water until they are fork-tender, about 20 minutes. This ensures they are soft enough to mash and form dough.
2. Mashing the Potatoes: Drain the cooked potatoes and let them cool slightly. Mash them thoroughly until smooth to create the base for the dumpling dough.
3. Making the Dough: In a mixing bowl, combine the mashed potatoes with 1 cup of all-purpose flour, 1 large egg, and salt to taste. Mix everything until a soft, pliable dough forms.
4. Adding Flavor (Optional): If desired, add nutmeg or onion powder to the dough for added flavor and gently mix until evenly incorporated.
5. Shaping the Dumplings: Divide the dough into equal portions and roll each portion into a ball approximately the size of a golf ball, ensuring uniform size for even cooking.
6. Boiling the Dumplings: Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water. They are cooked when they float to the surface, which takes about 2 to 4 minutes.
7. Serving: Use a slotted spoon to remove the dumplings from the water once cooked. Serve immediately with your favorite sauce or alongside roasted meats to enjoy a hearty, traditional meal.

Notes

• Using Russet potatoes yields fluffier dumplings due to their high starch content.
• Make sure the potatoes are mashed smoothly to avoid lumps in the dough.
• Adjust the flour quantity slightly if the dough feels too sticky or too dry.
• Adding a pinch of nutmeg or onion powder complements the potato flavor nicely but is optional.
• Serve dumplings warm for the best texture and taste.

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