:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/sWUvuHIsmhHppSkhvMDQ/f7778ac499c369ada099785c23a790.jpeg "Authentic Homemade German Potato Dumplings")
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Authentic Homemade German Potato Dumplings
This recipe for German Potato Dumplings is an authentic dish from the Bavarian region of Germany. It is a versatile side dish that goes well with a variety of main meals, specifically with meat and gravy dishes. Cooking these dumplings may require a bit of patience, but the end result is a comforting, delicious dish that offers a pleasing contrast from the typical mashed or roasted potatoes.
Ingredients
- 21⁄2 lbs of starchy potatoes
- 1 Cup of all-purpose flour
- 2 large eggs
- 0.3 Cup of corn starch
- salt to taste
- A pinch of nutmeg
- 1⁄2 Cup of dry breadcrumbs
- 4 tbls of unsalted butter
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Directions
Boil half the potatoes with their skins on until they are soft enough to be easily pierced with a fork.
While the potatoes are cooling, peel the remaining potatoes and grate them finely. Ensure to squeeze any extra liquid out from the grated potatoes using a cheesecloth or sieve.
Peel the boiled potatoes and mash them completely in a large bowl.
Add the grated potatoes to the bowl with the mashed potatoes and mix well.
Add the flour, eggs, corn starch, salt, and a hint of nutmeg to the potato mixture. Mix well until a dough forms.
Shape the dough into dumplings size as desired.
In a large pot, boil salted water. Gently drop the dumplings into the water. Let them cook until they float to the surface.
In a separate skillet, melt the butter and toast the breadcrumbs until golden brown.
Once dumplings are cooked, remove them from the pot with a slotted spoon and drizzle the buttery breadcrumbs on top before serving.
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TammersAuthentic Homemade German Potato Dumplings
This recipe for German Potato Dumplings is an authentic dish from the Bavarian region of Germany. It is a versatile side dish that goes well with a variety of main meals, specifically with meat and gravy dishes. Cooking these dumplings may require a bit of patience, but the end result is a comforting, delicious dish that offers a pleasing contrast from the typical mashed or roasted potatoes.
Boil half the potatoes with their skins on until they are soft enough to be easily pierced with a fork.
While the potatoes are cooling, peel the remaining potatoes and grate them finely. Ensure to squeeze any extra liquid out from the grated potatoes using a cheesecloth or sieve.
Peel the boiled potatoes and mash them completely in a large bowl.
Add the grated potatoes to the bowl with the mashed potatoes and mix well.
Add the flour, eggs, corn starch, salt, and a hint of nutmeg to the potato mixture. Mix well until a dough forms.
Shape the dough into dumplings size as desired.
In a large pot, boil salted water. Gently drop the dumplings into the water. Let them cook until they float to the surface.
In a separate skillet, melt the butter and toast the breadcrumbs until golden brown.
Once dumplings are cooked, remove them from the pot with a slotted spoon and drizzle the buttery breadcrumbs on top before serving.
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