Ingredients
Potato Dumplings
- 2 pounds starchy potatoes (russets or Idaho), peeled and cut into large chunks
- 1 cup plus 2 tablespoons (172 grams) potato starch, plus more as needed
- 1 1/2 teaspoons salt, plus more for cooking water
- 1/8 teaspoon ground nutmeg, preferably freshly grated
- 2 large eggs, lightly beaten
- 4 to 6 tablespoons melted butter
Optional Garnish
- Buttered breadcrumbs
- Freshly ground black pepper
- Chopped fresh parsley
Instructions
- Prepare Potatoes: Peel 2 pounds of starchy potatoes and cut them into large chunks. Place them in a large saucepan, cover with salted water, and bring to a boil over high heat. Reduce heat to medium, cover, and cook for 20 to 25 minutes until tender. Drain well.
- Rice and Cool Potatoes: Rice the drained potatoes and spread them evenly on a large baking sheet or waxed paper. Allow to cool completely for about 30 minutes, resulting in about 6 cups (800 grams) of riced potatoes.
- Boil Water: Bring a large pot of salted water to a rolling boil to prepare for cooking the dumplings.
- Make Dumpling Dough: In a large mixing bowl, combine the cooled riced potatoes with 1 cup plus 2 tablespoons (172 grams) of potato starch, 1 1/2 teaspoons salt, and 1/8 teaspoon ground nutmeg. Add the lightly beaten eggs and gently mix with your hands to form a dough, taking care not to overmix.
- Shape Dumplings: Divide the dough and shape it into about twelve firm dumplings, each approximately 2 inches in diameter and weighing about 3 ounces.
- Cook Dumplings: Using a slotted spoon, gently lower the dumplings into the boiling salted water. When the dumplings float to the surface, reduce heat to low to maintain a gentle simmer. Cover the pot and cook for 20 minutes. Avoid boiling vigorously to prevent the dumplings from breaking apart.
- Finish and Serve: Carefully remove the cooked dumplings with a slotted spoon and place them in a bowl. Drizzle with 4 to 6 tablespoons of melted butter and lightly season with salt to taste. Serve hot, garnished with buttered breadcrumbs, freshly ground black pepper, and fresh parsley if desired.
Notes
- Use starchy potatoes like russets or Idaho for the best texture.
- Ricing and cooling the potatoes thoroughly helps achieve the right consistency for the dough.
- Be gentle when mixing and shaping the dough to avoid tough dumplings.
- Maintain a gentle simmer during cooking to keep dumplings intact.
- Buttered breadcrumbs add a delicious crunchy contrast when serving.
- Fresh nutmeg enhances the traditional flavor profile.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
