Potato dumplings are a very easy side but give each meal a feeling of a holiday. This probably just me, association dumplings with Christmas dinners. When potato dumplings are on the table, usually the red cabbage and goose or roast are not too far away!
How to Make Potato Dumplings Video
Different Kinds of These Dumplings
There are mostly three different potato dumplings:
- made from boiled potatoes
- made from raw, shredded potatoes
- made from 50% raw and 50% boiled potatoes
This recipe describes the version with the boiled potatoes and it is quite simple. Actually, there is not much to write about it other than using enough salt. I cannot stress than enough. If you don’t put enough salt into the potato mass, it won’t taste very well. So, taste some of the mass before you shape the dumplings and add more salt if needed.
Filling or no filling?
It is entirely up to you whether you want to put croutons into the center of your dumplings. The benefits – besides the taste – is, that they take some of the moisture from the dough and prevent the dumpling from being too moist and fall apart while cooking.
There is also the possibility to make these dumplings sweet instead of salty. In that case, a small apricot is used as a filling – very delicious, too!
Serving the Dumplings
In the video, I am using a mix of melted butter and parsley to top the dumplings before serving. A different, but very common method is to mix melted butter with some bread crumbs to top the potato dumplings. However, the meal you are serving with the dumplings should contain a nice gravy to go with them
Serve the dumplings fresh if possible. Leftovers can be cut into thick slices and fried in some butter.
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Potato Dumplings Recipe
- 800 g peeled potatoes, starchy
- 1 egg
- 1 tsp. salt
- 150 g potato flour or potato starch or corn starch
- some ground nutmeg
- 2 slices dry bread or a roll from the day before
- 2 tsp. butter for frying
- some parsley
- Boil the potatoes in salted water.
- When the potatoes are cooked all the way through, immediately remove the water, then put the pot back onto the hot stove for a moment so more water evaporates. You want your potatoes to be as dry as possible.
- Mash the potatoes until they are very fine mashed.
- Set aside and let cool until just warm.
- In the meantime, cut the bread into cubes and fry them in the butter until they are crisps from all sides – croutons.
- Add the egg, salt, and nutmeg to the warm potatoes and mix it in.
- Now graduately add the potato flour (starch) and mix it in until the potato mass has the right consistency.You might need a lot less or some more than in the recipe since it depends very much on your potatoes.
- When you can shape a sphere from the potatoes and it keeps its shape, then you have the right consistency.
- Now, take some of the potato mass and make a round, flat shape with it on the palm of your hand. Add 3 to 4 croutons to the center and close the mass on top of it (see video).
- Shape into a nice, round dumpling, cover with starch or potato flour and set aside until all dumplings are shaped.
- In a large pot, bring salted water to a boil. Then reduce the heat so it stops boiling but is still very close to being boiling.
- Add the dumplings to the salt water and close the lid. Let the dumplings float in the hot water for about 20 minutes.
- Remove the dumplings from the pot and serve with some parsley on top.