1/1 Photo of German Potato Dumplings
We have this for a little change in side dishes. It also is a good recipe to make use of stale bread or rolls and left over potatoes. These are quick and easy to make. Really good with gravy from a roast or stew. Try them I'm sure you'll like them. My kids always make sure I don't have any left-overs.
My Private Note
Units: US | Metric
- 1Soak buns in bowl of water for about 30 minutes.
- 2Meanwhile rice or grate potato using the fine grater into a medium bowl.
- 3Squeeze all the water out of the soaked rolls and add to the grated potato.
- 4Add the rest of the ingredients and using hands, mix together.
- 5If dough is really sticky add a little more flour.
- 6Wet your hands and form balls about 2 1/2 “ in diameter.
- 7Drop dumplings in a large pot of boiling water.
- 8Once dumplings have floated to the top of the water let cook another 10 minutes.
- 9Remove from the pot with slotted spoon.
- 11Added Note:.
- 12You might want to make extra.
- 13These freeze very well.
- 14Left overs are a great accompaniment to roast beef or pork ,just slice little less than 1/2 inch thick slices and brown in butter.
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Nutritional Facts for German Potato Dumplings
Serving Size: 1 (285 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 234.1
- Calories from Fat 23
- Total Fat 2.6 g
- Saturated Fat 0.7 g
- Cholesterol 52.8 mg
- Sodium 711.9 mg
- Total Carbohydrate 44.6 g
- Dietary Fiber 3.6 g
- Sugars 2.4 g
- Protein 7.8 g