Classic Potato Dumplings are the perfect side dish for all of your favorite German recipes.
- 2 pounds potatoes starchy
- 6 tablespoons butter unsalted, melted
- 2 egg yolks beaten
- 1½ cups potato flour
- 1 tablespoon salt divided
- ½ teaspoon nutmeg
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.
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