Description
Classic German Potato Dumplings are soft and fluffy dumplings made from starchy potatoes, flour, and egg. These comforting dumplings are simple to prepare and can be served alongside sauces or roasted meats for a traditional meal.
Ingredients
Scale
Potato Dumplings
- 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
- Prepare the Potatoes: Boil the potatoes in salted water until fork-tender, about 20 minutes. This ensures they are cooked through and soft for mashing.
- Mash the Potatoes: Drain the cooked potatoes and allow them to cool slightly. Mash them until smooth to create a fluffy base for the dumplings.
- Make the Dough: In a mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix thoroughly until a soft dough forms that holds together. Add nutmeg or onion powder now if using, for extra flavor.
- Shape the Dumplings: Divide the dough into equal portions and roll each into balls roughly the size of a golf ball, ensuring uniform cooking.
- Cook the Dumplings: Bring a large pot of salted water to a boil. Gently place the dumplings into the boiling water. They are ready when they float to the surface, approximately 2 to 4 minutes.
- Serve: Using a slotted spoon, remove the dumplings from the boiling water. Serve warm with your favorite sauce or alongside roasted meats for a traditional German meal.
Notes
- Use Russet potatoes for best results as they yield fluffier dumplings.
- Do not overwork the dough to keep dumplings light and tender.
- Adding nutmeg or onion powder enhances the flavor but is optional.
- Handle the dumplings gently when placing in boiling water to maintain their shape.
- Serve immediately after cooking for the best texture.
