German Potato Dumpling
Recipe GLPR8c421a7e050dad
Traditional German potato dumplings made from boiled potatoes, potato starch, and a touch of nutmeg. These light, fluffy dumplings are gently simmered until they float to the surface, creating a classic side dish that pairs beautifully with savory gravies and braised meats. The dough is kneaded to achieve the perfect tender texture without stickiness.
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Ingredients
1000 g potatoes, boiled and peeled
2 tsp salt
235 g potato starch
2 tbsp semolina flour (optional)
1 egg
¼ tsp ground nutmeg
water for cooking
Directions
Boil potatoes in their skins in salted water until completely tender, approximately 20 minutes. Drain well and allow to cool to room temperature.
Once cooled, peel the potatoes and press them through a potato ricer or mash thoroughly until completely smooth with no lumps. Transfer to a bowl.
Refrigerate the mashed potatoes for at least 3-4 hours, or preferably overnight, to allow the mixture to firm up.
In a large mixing bowl, combine the chilled mashed potatoes, salt, potato starch, semolina flour, egg, and nutmeg. Mix together gently but thoroughly.
Knead the mixture with your hands until well combined and the dough comes together. If the dough is too sticky, add a small amount of additional potato starch, 1 tablespoon at a time. The dough should be soft and slightly moist but not sticky. Taste and adjust salt if desired.
Portion the dough into equal-sized pieces and gently shape each portion into a smooth ball using your hands. Set the formed dumplings aside on a lightly dusted surface.
Fill a large pot with plenty of water and bring it to a rolling boil. Once boiling, reduce the heat to very low to maintain a gentle simmer.
Carefully place the potato dumplings into the gently simmering water. Allow them to cook slowly for 10-15 minutes until they rise and float to the surface.
Once the dumplings float, maintain the gentle simmer and allow them to cook for an additional 2 minutes. Keep the water temperature low and avoid a rolling boil.
Use a slotted spoon to carefully remove the dumplings from the water and transfer them to a serving dish. Serve warm as a side dish alongside your favorite main course.
