German Potato Dumplings
Delight in the comforting elegance of German Potato Dumplings, a classic Bavarian side dish with a satisfying mix of textures and flavors. Made with a blend of boiled and raw Russet potatoes for a perfect balance of fluffiness and structure, these dumplings feature a surprise center of golden, buttery croutons for a delightful crunch. Infused with hints of nutmeg and black pepper, the dough is delicate yet hearty. Gently simmered to perfection, these dumplings rise to the surface when ready, ensuring a foolproof cooking technique. Serve them alongside rich gravies, succulent roasted meats, or seasonal vegetables for a traditional German-inspired feast. This recipe, ready in just over an hour, is a must-try for fans of authentic European comfort food. Key ingredients like potatoes, cornstarch, and toasted bread make these dumplings irresistibly unique.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1.25 cups Cornstarch
- 2 large Eggs
- 2 teaspoons Salt
- 2 slices White bread
- 2 tablespoons Butter
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons Black pepper
Instructions
Start by boiling 3 of the large potatoes in salted water until tender (about 20-25 minutes).
While the potatoes are boiling, peel and grate the 4th potato finely using a box grater or food processor. Wrap it in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
Once the boiled potatoes are done, drain them and peel off the skins while still warm. Mash them thoroughly in a large mixing bowl until smooth. Let them cool slightly.
Cut the white bread slices into 1/2-inch cubes. Heat butter in a skillet over medium heat and toast the bread cubes until golden and crispy. Set aside for later use as crouton fillings.
Mix the mashed potatoes, raw grated potato, cornstarch, eggs, salt, nutmeg, and black pepper into a smooth dough. If the mix feels sticky, add a little more cornstarch, one tablespoon at a time.
Bring a large pot of salted water to a gentle simmer (not a rolling boil).
With wet hands, form the potato dough into balls about the size of a small orange (around 2-3 inches in diameter). Press one or two toasted bread cubes into the center of each dumpling and seal tightly.
Place the dumplings gently into the simmering water, taking care not to overcrowd the pot. Allow them to cook for about 15-20 minutes, or until they rise to the surface and stay there for about 1-2 minutes.
Remove the dumplings with a slotted spoon and transfer them to a serving plate. Serve immediately as a side dish with gravy, roasted meats, or vegetables.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 5445 mg | 237% | |
| Total Carbohydrate | 365.0 g | 133% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 17.4 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 363 mg | 28% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 6942 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
