Old Country Dumplings German Bullets 2 Ways
Transport your taste buds to the heart of traditional German cooking with "Old Country Dumplings German Bullets 2 Ways." This versatile recipe showcases hearty potato dumplings that can be savored two delicious ways: golden and crispy when pan-fried with a buttery breadcrumb coating, or tender and comforting when simmered in a flavorful broth. Made with simple pantry staples like russet potatoes, flour, and a hint of black pepper, these dumplings come together in just an hour, offering an authentic old-world culinary experience. Perfect as a side dish or the star of a meal, pair the pan-fried version with sauerkraut and bratwurst for a robust plate, or serve the simmered dumplings as a cozy soup garnished with fresh parsley. Easy to customize and irresistibly satisfying, this recipe is your gateway to German comfort food at its finest!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 2 cups All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Breadcrumbs
- 2 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
- 4 cups Chicken or vegetable broth
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and cut the russet potatoes into evenly sized chunks. Place them in a large pot of salted water and bring to a boil. Cook for 15-20 minutes or until fork-tender.
Drain the cooked potatoes and allow them to cool slightly. Mash the potatoes until smooth and free of lumps.
In a large mixing bowl, combine the mashed potatoes, all-purpose flour, egg, salt, and black pepper. Mix until a soft dough forms. If the dough is too sticky, add a bit more flour, 1 tablespoon at a time.
Divide the dough into small, golf ball-sized portions and roll each portion into an oval or bullet shape with your hands.
To prepare the dumplings pan-fried: Heat vegetable oil and butter in a large skillet over medium heat. Roll each dumpling in breadcrumbs to coat, then fry in the skillet until golden brown on all sides, about 8-10 minutes. Remove and place on a plate lined with paper towels to remove excess oil.
To prepare the dumplings in broth: Bring chicken or vegetable broth to a gentle simmer in a large pot. Drop the dumplings into the broth and cook for 5-7 minutes, or until they float to the top. Remove the dumplings with a slotted spoon and transfer to a serving dish.
Serve the dumplings warm. Garnish with fresh parsley, if desired. For a complete meal, pair the pan-fried dumplings with a side of sauerkraut and bratwurst, or serve the simmered dumplings in the broth as a comforting soup!
Nutrition Facts
Calories |
2551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 6890 mg | 300% | |
| Total Carbohydrate | 429.5 g | 156% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 16.9 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 274 mg | 21% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 5595 mg | 119% | |
*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.
