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.

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Start by boiling 3 of the large potatoes in salted water until tender (about 20-25 minutes).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bring a large pot of salted water to a gentle simmer (not a rolling boil).

Step 7

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.

Step 8

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.

Step 9

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

Serving size	1471.1 grams (1471.1g)

Amount per serving	% Daily Value*
Calories	1973

Total Fat 34.70g	44%
Saturated Fat 16.50g	83%
Polyunsaturated Fat 1.70g
Cholesterol 438mg	146%
Sodium 5445mg	237%
Total Carbohydrate 365.00g	133%
Dietary Fiber 23.00g	82%
Total Sugars 17.40g
Protein 53.00g	106%

Vitamin D 87IU	433%
Calcium 363mg	28%
Iron 18mg	101%
Potassium 6942mg	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.

Source of Calories

Fat: 15.7%

Protein: 10.7%

Carbs: 73.6%