Step by Step German potato dumplings, half and half

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 2 raw potatoes and place them in water to prevent browning.

Peel and prepare 2 cooked potatoes, ensuring to remove any brown spots.

Grind the raw potatoes using a potato grinder into a large bowl.

Squeeze out excess liquid from the grated raw potatoes using a mesh strainer or tea towel.

Set aside the liquid as it will be used later for binding.

Cook the 2 potatoes in a pot on high heat (number 7) for about 20-30 minutes until tender.

Once cooked, let the potatoes cool slightly, then peel them using a knife to remove the skin.

Combine the grated raw potatoes with the cooked potatoes in a large bowl.

Add 2 eggs, salt, nutmeg, and all-purpose flour to the potato mixture.

Knead the mixture until smooth and well combined, about 3-5 minutes.

Divide the dough into equal portions and shape them into balls.

Make a small indentation in each ball and fill with bread crumbs.

Bring a large pot of salted water to a boil.

Drop the dumplings into the boiling water and cook until they float, about 5-7 minutes.

Remove the dumplings with a slotted spoon and drain them.

Melt butter in a skillet over medium heat and toss the dumplings gently until golden.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens