1/1 Photo of German Potato Dumplings
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.
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- 6 medium baking potatoes (about 2 lbs)
- 236.59 ml flour
- 44.37 ml fine dry breadcrumbs
- 4.92 ml baking powder
- 4.92 ml salt (or to taste)
- 14.79 ml fresh parsley or 4.92 ml dried parsley
- 1.23 ml nutmeg
- black pepper
- 2 eggs, slightly beaten
- 10 onion-flavored croutons
- all-purpose flour, for rolling
- 1419.54 ml boiling water
- 9.85 ml salt
- 44.37 ml butter
- 118.29 ml fine dry breadcrumb
- 1Cook 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).
- 2Coarsely mash with a potato masher or use a potato ricer.
- 3In 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.
- 4Using floured hands, shape the potato mixture into 10 balls; insert a crouton into the center of each ball.
- 5Lightly dust the balls with flour (so they won't stick).
- 6In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
- 7With a spoon carefully drop dumplings into water.
- 8Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).
- 9Remove dumplings with a large slotted spoon to a platter.
- 10In a saucepan, heat and stir butter until browned; stir in the 1/2 cup bread crumbs, sprinkle over dumplings.
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Nutritional Facts for German Potato Dumplings
Serving Size: 1 (2736 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 200.5
- Calories from Fat 46
- Total Fat 5.1 g
- Saturated Fat 2.6 g
- Cholesterol 51.4 mg
- Sodium 849.7 mg
- Total Carbohydrate 33.1 g
- Dietary Fiber 2.2 g
- Sugars 1.4 g
- Protein 5.4 g
The following items or measurements are not included: