Total Time
Prep 35 mins
Cook 20 mins

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.

Ingredients Nutrition


  1. 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).
  2. Coarsely mash with a potato masher or use a potato ricer.
  3. 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.
  4. Using floured hands, shape the potato mixture into 10 balls; insert a crouton into the center of each ball.
  5. Lightly dust the balls with flour (so they won't stick).
  6. In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
  7. With a spoon carefully drop dumplings into water.
  8. Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).
  9. Remove dumplings with a large slotted spoon to a platter.
  10. In a saucepan, heat and stir butter until browned; stir in the 1/2 cup bread crumbs, sprinkle over dumplings.
Most Helpful

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.

Chicagoland Chef du Jour October 26, 2010

This was a very good potato dumpling recipe. They turned out great. I served this with Jaegerschnitzel Jaegerschnitzel. The mushroom sauce went really well with the dumplings. Made for a great dinner.

celiavolpe February 03, 2009