Perfect German Potato Dumplings

READY IN: 55mins




  • 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.