Name: German Potato Dumplings Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: German
Ingredients: 2 pounds starchy potatoes (like Russet), peeled and cubed; 1 cup all-purpose flour; 1 large egg; 1 teaspoon salt; 1/2 teaspoon freshly grated nutmeg; 1/2 cup breadcrumbs (preferably from stale bread); 2 tablespoons chopped fresh parsley (for garnish); Butter for sautéing; Accompaniments such as mushroom sauce or roasted meats

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Introduction

Discover the joy of making German potato dumplings with this flavorful and easy recipe! With just a few simple ingredients, you can create fluffy dumplings perfect as a side dish or main course. Follow along for tips and detailed steps to make this comforting dish at home.

The image shows a close-up of a wooden tray holding nine round, pan-fried dumplings arranged in three rows. Each dumpling has a golden-brown crispy top with a slight shine from butter or oil, while the sides are soft and pale white. Small chopped green herbs are sprinkled over the dumplings, adding a fresh touch of color. In the background, a white dish with a butter block is slightly blurred, placed on a white marbled surface. The lighting highlights the moist texture and slight crispiness of the dumplings' tops. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds starchy potatoes (like Russet), peeled and cubed
1 cup all-purpose flour
1 large egg
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 cup breadcrumbs (preferably from stale bread)
Fresh parsley, chopped (for garnish)
Butter for sautéing (optional)

Instructions

Step 1: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15 to 20 minutes until tender. Drain well and let them cool slightly.
Step 2: Mash the potatoes in a large bowl until smooth, ensuring there are no lumps. Allow the mashed potatoes to cool completely before adding other ingredients.
Step 3: Add flour, egg, salt, and grated nutmeg to the mashed potatoes. Mix gently until you form a smooth, pliable dough. If the dough feels too sticky, add a little more flour, but avoid overworking it to keep the dumplings tender.
Step 4: Divide the dough into equal portions about the size of a golf ball. Flatten each portion in your palm, place a small teaspoon of breadcrumbs in the center, then fold the dough over and roll it into a ball.
Step 5: Bring a large pot of salted water to a gentle simmer. Carefully drop the dumplings in batches. They will sink at first and then rise to the surface. Once they float, cook for about 10 minutes. Remove with a slotted spoon.
Step 6 (Optional): Melt butter in a skillet over medium heat. Add the cooked dumplings and sauté until golden and slightly crispy on all sides for extra flavor and texture.
Step 7: Transfer dumplings to a serving dish and garnish with chopped fresh parsley. Serve warm with your choice of sauces or roasted meats.

Tips & Variations

Use starchy potatoes like Russets for light, fluffy dumplings; avoid waxy potatoes which can make dumplings dense.
If the dough is too sticky, gradually add more flour but do not overmix to prevent tough dumplings.
Try different fillings such as cheese, herbs, or sautéed mushrooms for extra flavor inside the dumplings.
For gluten-free options, substitute all-purpose flour with a gluten-free flour blend suitable for dumplings.
Vegan variations can be made by replacing the egg with a flaxseed or chia seed binder (1 tbsp ground flaxseed or chia seed mixed with 3 tbsp water).
Serve with traditional mushroom sauce, sage butter, gravy, or alongside roasted meats and sautéed vegetables for a complete meal.

Storage

Store leftover dumplings in an airtight container in the refrigerator for up to three days. To freeze, cool the dumplings completely, then arrange in a single layer on a baking sheet until frozen. Transfer to a freezer bag and store for up to three months. Reheat by simmering in gently boiling water for about five minutes until warmed through. For a crispy finish, sauté in butter after reheating.

How to Serve

The image shows multiple round, golden-brown baked dumplings arranged closely together in a wooden tray. Each dumpling has a soft, creamy beige outer layer with a slightly crispy top browned by baking. There is melted butter pooled on top of many dumplings, adding a shiny glaze. The dumplings are garnished with small green chopped herbs scattered evenly over and between them, and some crumbs of light toasted texture on the tops. The whole dish sits on a visible wooden surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What are the best potatoes for dumplings?

Starchy potatoes like Russets or Yukon Golds are best. They create light, fluffy dumplings with smooth texture. Avoid waxy potatoes like red potatoes, which can make dumplings dense and heavy.

Can I make German potato dumplings in advance?

Yes, you can prepare and shape dumplings ahead of time. After shaping, place them on a floured tray, cover with plastic wrap, and refrigerate up to 24 hours. For longer storage, freeze them in a single layer in a freezer bag. Boil directly from frozen when ready to cook.

What dishes pair well with potato dumplings?

German potato dumplings are traditionally served with rich mushroom or gravy sauces, roasted meats like pork or chicken, and sides such as sauerkraut or a fresh salad. They add a hearty and comforting element to many meals.

Where can I buy authentic German potato dumplings?

Authentic dumplings can be found at specialty German or European grocery stores. Many larger supermarkets carry frozen versions, and online retailers often stock high-quality options that can be shipped directly to your home.