German Potato Dumplings
Discover the secrets to making fluffy and delicious German Potato Dumplings, a comforting staple in German cuisine, perfect for any occasion.
Ingrédients
Dumpling Base Ingredients
- 2 lbs potatoes (preferably starchy potatoes like Russet) Peel and cut into even-sized chunks.
- 1 cup all-purpose flour For binding.
- 1 large egg Adds richness and helps bind.
- 1 tsp salt Essential for flavor.
- 1/2 tsp nutmeg Adds a warm, aromatic flavor.
- 2 tbsp butter For richness and flavor.
- 1/4 cup breadcrumbs Optional, for added texture.
Instructions
Preparation
- Start by gathering all your ingredients. Peel the potatoes and cut them into even-sized chunks.
- Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
- Once the potatoes are cooked, drain them well using a colander and allow them to cool slightly.
- In a large mixing bowl, mash the potatoes thoroughly until completely smooth.
- Add the flour, egg, salt, and nutmeg into the bowl with the mashed potatoes. Combine until it forms a dough.
- Lightly flour your work surface and knead the dough gently for a minute or two.
- Take small portions of the dough and roll them into balls about the size of a golf ball. Optionally roll in breadcrumbs.
Cooking
- Bring a large pot of salted water to a gentle boil.
- Drop the dumplings into the boiling water in batches. Cook until they float to the surface, about 5-7 minutes.
- Carefully remove the dumplings with a slotted spoon and let them drain. Serve hot.
Notes
To store, allow dumplings to cool completely before placing them in an airtight container. They can be refrigerated for up to three days or frozen for longer storage.