Prep 20 mins
Cook 20 mins
Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.
- 1 1⁄2 lbs russet potatoes (about 2 large)
- 1 1⁄2 teaspoons salt
- 1⁄8 teaspoon ground nutmeg
- 1⁄2 cup all-purpose flour (or more)
- 1⁄8 cup cornstarch (or potato starch, much preferred, if you can get it)
- 1 large egg
- 2 slices sourdough bread or 2 slices white bread (good quality, not supermarket foam crap)
- 1 tablespoon unsalted butter
- 1 tablespoon corn oil or 1 tablespoon vegetable oil
- Trim crusts off bread and save them for another use.
- Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.
- Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.
- Cool slightly.
- Cut potatoes into large pieces.
- Refrigerate until cold, about 30 minutes.
- Mash potatoes with fork or run through ricer into large bowl.
- Mix in salt and nutmeg.
- Add 1/2 cup flour and cornstarch.
- Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
- Mix in egg.
- Form dough into balls, using 1/4 cupful for each.
- Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.
- Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).
- Using slotted spoon, transfer dumplings to large bowl.
- Keep covered with a damp kitchen towel as remaining dumplings are cooked.
- You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.
After reading another review, I was afraid this may not be so great. SO GLAD I didn't listen to that review!! Yes, the prep time and cook time is longer than specified, but it's so worth the time! These are awesome!! I will definitely make them again and I highly recommend this recipe! Thanks!!
Bottom line - a great little dumpling. Prep and cooking were simple, but took a little longer than expected - next time (there will be one) I will cook and rice the potatoes a day before, or prepare this recipe on a "cooking for the freezer" day (I did freeze the leftovers - will update on that when we use them). My husband has celiac disease so I substituted a rice based "all purpose" flour so the dumplings would be gluten free, & have potato starch in my gluten free baking closet, so did use that. We also live above 7,000 feet in elevation so I made smaller dumplings - about 1/8 cup - to compensate for the lower boiling temp. Despite the adaptations I needed to make, the dumplings were a winner at dinner!
My English mother learned to make this for my German/Irish father in the 1930s. It had been a family favorite for years before that -- and since then until my mother was unable to cook anymore. I tried it once or twice, but was unsuccessful.
She always served it with sauerbraten (sour roast). Just found a recipe for Crock Pot sauerbraten, so looked for this recipe, which we always called "glace" (spelling?). From what I can remember of her recipe, this looks just like it, except she put in a number of fried bread cubes. Her potato balls were about 4" in diameter.
Brings back great memories. Now I am resolved to learn to make it for the current and next two generations to enjoy, both for the food and for the family history.