Recipe by Kittencal@recipezazz
Given to me by a German co-worker some time ago, it is actually not hard to make and makes a great dumpling! Prep time doesn't include boiling the potatoes.
Top Review by Chicagoland Chef du Jour
Made for my husband's Bday dinner. He was very pleased. Very easy to make (my first time). I made ahead and reheated to accompany Alton Brown's Sauerbraten recipe. Great texture and flavor. The crouton really makes for a nice flavor in the center. I got about 14 large dumplings. 20 minutes simmering time was spot on. Thanks KittenCal.
- 6 medium baking potatoes (about 2 lbs)
- 1 cup flour
- 3 tablespoons fine dry breadcrumbs
- 1 teaspoon baking powder
- 1 teaspoon salt (or to taste)
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 1⁄4 teaspoon nutmeg
- black pepper
- 2 eggs, slightly beaten
- 10 onion-flavored croutons
- all-purpose flour, for rolling
- 6 cups boiling water
- 2 teaspoons salt
- 3 tablespoons butter
- 1⁄2 cup fine dry breadcrumb
Directions See How It's Made
- Cook unpeeled potatoes in a small amount of boiling, salted water (about 30 minutes), or until tender, but not mushy; peel potatoes while still warm (but not hot).
- Coarsely mash with a potato masher or use a potato ricer.
- In a small bowl, combine 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper; add to the potatoes, toss/mix until well blended. Stir in the eggs.
- Using floured hands, shape the potato mixture into 10 balls; insert a crouton into the center of each ball.
- Lightly dust the balls with flour (so they won't stick).
- In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
- With a spoon carefully drop dumplings into water.
- Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).
- Remove dumplings with a large slotted spoon to a platter.
- In a saucepan, heat and stir butter until browned; stir in the 1/2 cup bread crumbs, sprinkle over dumplings.