Description
Pillowy and comforting German potato dumplings that are perfect for any dinner, balancing starchy and raw potatoes for the best texture.
Ingredients
Scale
- 900 g starchy potatoes (Russets)
- 1 medium raw potato
- 1 large egg
- 1 tsp salt
- 1/4 tsp freshly grated nutmeg
- 120–150 g potato starch (about 1 cup)
- 60 g all-purpose flour (optional, for gluten-free version)
- Butter, for serving
Instructions
- Boil the starchy potatoes until tender, then mash them finely while still hot using a potato ricer.
- Grate the raw potato and squeeze out excess liquid using a clean towel.
- Combine the hot riced potatoes with the drained grated potato, egg, salt, nutmeg, and potato starch or flour.
- Chill the dough for 10–15 minutes to firm it up.
- Form the mixture into golf-ball sized dumplings.
- Simmer in gently boiling salted water (80–90°C / 175–195°F) for 20–25 minutes until they float and are cooked through.
- Use a slotted spoon to transfer the dumplings, then finish with a knob of butter.
Notes
Ensure the right potato types are used and avoid overworking the dough to maintain the dumplings’ light texture. Use a kitchen scale for precise starch measurements.
- Prep Time: 50 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 1 dumpling (about 100–120 g)
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg