Traditional German Potato Dumplings from Cooked Potatoes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: potato starch

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats.

Peel and cook the potatoes in salty water until tender.

Melt the butter.

Drain the potatoes and let the steam evaporate completely.

Take a large bowl and mash the potatoes with a potato ricer.

Add potato starch, salt, nutmeg, butter and eggs.

Knead the potato dumpling mixture well together with your hand.

Form dumplings with your hands, tennis ball size (100g of mixture per dumpling). From 1kg potatoes, you should have around 12 dumplings.

Take a large pot, fill it with 4 liters of water and bring it to boil. Boil the water for at least 3 minutes, add salt and turn the heat down. When the water is simmering add the potato dumplings.

Place carefully potato dumpling into simmering water. Using a spoon make sure that they don't stick to the bottom of the pot.

Simmer the dumplings on very low heat for 20-25 minutes in a pot without a lid! The potato dumplings are done when they swim on the water's surface.

Take out the potato dumplings with a skimmer or keep them warm in a water for not longer than 20 minutes.

In a small pan, melt the butter. Add breadcrumbs and fry until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens