Classic Potato Dumplings are one of Germany's most popular comfort foods. Tender potatoes are combined with egg yolk, butter, and a hint of nutmeg. Simple and delicious!
Made with just five simple ingredients, this recip is the perfect side dish. Serve the potato dumlings with your favorite German recipes such as Hungarian Goulash, Schnitzel, and German Red Cabbage. I love to serve dumplings with a side of my Oma's German Cucumber salad.
What You'll Need
- 2 pounds POTATOES, starchy variety such as Russet or Yukon Gold
- 2 EGG YOLKS - lightly beaten
- 6 tablespoons BUTTER - unsalted, melted
- 1 ½ cup POTATO FLOUR
- ½ teaspoon ground NUTMEG
- 1 tablespoon SALT, divided (½ tablespoon for the boiling the potatoes, the other half for the dough)
How To Make Potato Dumplings
Prep:
- Peel, halve, and add potatoes to a large pot with water. Bring to a boil, add a ½ tablespoon of salt. Cover with a lid and continue to boil until potatoes are soft. About 15-20 minutes.
- Press cooked potatoes through a potato ricer.
- Add egg yolks, salt, melted butter, nutmeg, and potato starch to a large bowl.
- Mix dough until well combined.
- Wet your hands and shape potato dumplings.
- Use a large pot and bring water to a boil. Once boiling, add a ½ tablespoon of salt, reduce heat to a simmer. Use a slotted spoon to drop dumplings into the gently boiling water.
- Cook uncovered in gently simmering salt water until the potato dumplings rise to the top. About 15-20 minutes. Remove potato dumplings with a slotted spoon. Serve and enjoy.
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Recipe Success Tips
- BOILING POTATOES: Don't cut the potatoes too small. Larger the pieces of potatoes absorb less liquid. This allows the cooked to combine more easily with the other ingredients you'll need to make the dumplings.
- Larger pieces will need to cook longer, so adjust your cooking time, if necessary. I'm generally impatient, so I'm going with medium-sized chunks.
- NUTMEGS are a staple in German cooking (and baking). You can use ground nutmeg or buy whole nutmegs. Simply use a grater or this clever tool to freshly grate the nutmegs.
- If you don't own a potato ricer, simply mash the potatoes. Just avoid overworking the potatoes.
More Easy Side Dishes
- Honey Roasted Sweet Potatoes
- Red Cabbage - deliciously sweet and tart side dish
- Spätzle - classic German egg noodle side dish
- Speckknödel - German bread dumplings
- German Cucumber Salads - creamy or non-dairy
Potato Dumplings
Classic Potato Dumplings are the perfect side dish for all of your favorite German recipes.
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Ingredients
Instructions
Prep
- Peel, halve, and add potatoes to a large pot with water. Bring to a boil, add a ½ tablespoon of salt. Cover with a lid and continue to boil until potatoes are soft. About 15-20 minutes.
Making The Dough
- Press cooked potatoes through a potato ricer. Add egg yolks, salt, melted butter, nutmeg, and potato starch.
- Mix dough until well combined. Wet your hands and shape potato dough balls.
Cooking The Potato Dumplings
- Use a large pot and bring water to a boil. Once boiling, add a ½ tablespoon of salt, reduce heat to a simmer. Use a slotted spoon to drop dumplings into the lightly boiling water.
- Cook uncovered in gently simmering water until the potato dumplings rise to the top. About 15-20 minutes. Remove potato dumplings with a slotted spoon. Serve and enjoy.
Nutrition
Calories: 190kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 648mg | Potassium: 522mg | Fiber: 3g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 1mg
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