Description
Dive into the heart of traditional German cuisine with German Potato Dumplings, a beloved staple that showcases the country’s culinary prowess. These fluffy, pillowy dumplings are a true delight, versatile enough to pair with a variety of savory dishes or enjoy as a comforting main course.
Ingredients
- 2 pound starchy potatoes
- 1 cup all-purpose flour
- 1 large egg
- Salt, to taste
- Optional: Nutmeg or onion powder
Instructions
1. Peel and boil the potatoes in salted water until tender, about 20 minutes. Drain the potatoes and let them cool slightly before mashing.
2. Using a potato masher or ricer, mash the potatoes until smooth and lump-free. Avoid overworking the potatoes, as this can result in a gummy texture.
3. In a large bowl, combine the mashed potatoes, flour, egg, salt, and any optional spices. Mix the ingredients until a cohesive dough forms. Be careful not to overmix, as this can toughen the dumplings.
4. Divide the dough into portions and gently roll each one into a ball, about the size of a golf ball. Maintain a light touch to prevent the dumplings from becoming dense.
5. Bring a large pot of salted water to a boil. Gently lower the dumplings into the water and cook until they float to the surface, approximately 10-12 minutes. Be careful not to overcrowd the pot.
6. Using a slotted spoon, carefully remove the cooked German Potato Dumplings from the water. Serve them warm, either on their own or paired with your favorite gravies, stews, or sautéed onions for a true taste of traditional German cuisine.
Notes
To ensure your German Potato Dumplings turn out perfectly every time, consider these helpful tips:
– Potato Selection: Russet potatoes are the gold standard for their high starch content, which contributes to the light and fluffy texture. Avoid watery, low-starch potatoes like Yukon Golds.
– Mashing Technique: Gently mash the potatoes, being careful not to overwork them, as this can lead to a gummy consistency.
– Dough Consistency: The dough should be just firm enough to hold its shape when rolled into balls. If it’s too sticky, add a bit more flour; if it’s too dry, incorporate a splash of water.
– Cooking Time: Keep a close eye on the dumplings as they simmer, and remove them as soon as they float to the surface to prevent overcooking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 1 dumpling
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg