Perfect German Potato Dumplings Recipe
Description: This delightful recipe for Perfect German Potato Dumplings was graciously shared by a German co-worker, and despite any initial concerns about complexity, it proves to be quite manageable and results in beautifully tender dumplings that pair wonderfully with a variety of dishes.
Recipe Overview
| Attribute | Details |
|---|---|
| Category | German |
| Cook Time | 20 minutes |
| Prep Time | 35 minutes (not including potato boiling time) |
| Total Time | 55 minutes |
| Servings | 10 dumplings |
| Rating | 5 (2 reviews) |
| Keywords | European, < 60 Mins |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 200.5 |
| Total Fat | 5.2 g |
| Saturated Fat | 2.7 g |
| Cholesterol | 51.5 mg |
| Sodium | 849.7 mg |
| Total Carbohydrates | 33.2 g |
| Fiber | 2.3 g |
| Sugar | 1.4 g |
| Protein | 5.4 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 | baking potatoes |
| 1 | cup flour |
| 3 tablespoons | onion-flavored croutons |
| 1 | tablespoon baking powder |
| 1 | teaspoon salt |
| 1 | tablespoon fresh parsley, chopped |
| 1 | tablespoon dried parsley |
| 1/4 | teaspoon nutmeg |
| black pepper to taste | |
| 2 | large eggs |
| 10 | onion-flavored croutons |
| 6 | cups boiling water |
| 1 | tablespoon butter |
| 1/2 | cup bread crumbs |
Instructions
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Prepare the Potatoes: Begin by cooking the unpeeled baking potatoes in a pot of boiling salted water for approximately 30 minutes, or until they are tender but not mushy. Once cooked, peel the potatoes while they are still warm but not hot to the touch.
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Mash the Potatoes: Use a potato masher or a ricer to coarsely mash the peeled potatoes until they reach a smooth consistency without lumps.
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Combine Ingredients: In a separate small bowl, combine 1 cup of flour, 3 tablespoons of onion-flavored croutons, baking powder, 1 teaspoon of salt, chopped fresh and dried parsley, nutmeg, and black pepper. Add this mixture to the mashed potatoes, tossing until well blended. Gently stir in the eggs until fully incorporated.
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Shape the Dumplings: With floured hands, carefully shape the potato mixture into 10 equally sized balls, ensuring each ball has a crouton tucked into its center for added flavor.
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Dust with Flour: Lightly dust each dumpling ball with flour to prevent sticking during the cooking process.
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Prepare Boiling Water: In a Dutch oven, bring 6 cups of water to a rolling boil, adding 1 teaspoon of salt.
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Cook the Dumplings: Using a spoon, carefully drop the dumplings into the boiling water. Cover the pot and allow the dumplings to simmer for about 20 minutes. Do not lift the lid during this time, as this can disrupt the cooking process. You will know they are done when a toothpick inserted into a dumpling comes out clean.
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Remove and Serve: Using a large slotted spoon, gently remove the dumplings from the water and transfer them to a platter.
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Finish with Butter: In a saucepan, melt the butter over medium heat, stirring until it begins to brown. Add the 1/2 cup of bread crumbs, mixing well before sprinkling this delicious buttery mixture over the dumplings for added flavor and texture.
Enjoy these delightful German Potato Dumplings as a side dish or as a hearty main course, and experience the ultimate comfort of this traditional dish!
