German Potato Dumplings Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Adding Flavor (Optional): If desired, add nutmeg or onion powder to the dough for added flavor and gently mix until evenly incorporated.
- 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.
- 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.
- 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
Find it online: https://tastewithamy.com/german-potato-dumplings-recipe/
