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These German Potato Dumplings come together easily if you follow my steps. Watch my how-to video in the post for the visual instructions. The Potato dumplings are vegetarian.
Ingredients
- 10.6 ounces Potatoes boiled, about 3 potatoes
- 1 cup All-purpose Flour + some more flour to shape dumplings
- 1/3 cup Corn Flour
- pinch Salt
- pinch Nutmeg
- 1 Egg
- 1 Tablespoon Butter melted, optional *See Notes
Instructions
- Place your peeled boiled potatoes in a bowl. Mash them.
- Add the all-purpose flour and corn flour to the potato mash. Season with a pinch of salt and finely scraped nutmeg.
- Mix the whole contents.
- Make a slight well in the center and drop the egg into it. Add the butter too if you want your dumplings to turn out more smooth.
- Mix the potato dough ingredients and start to create a dough by forming it gradually. The end result should be a smooth dough.
- Keep a pot with salt water to boil.
- Now shape your dumplings by taking some from the dough and rolling it into a round form. It helps to roll the dumplings out with flour because they can get sticky. Use up al the dough.
- Once the water is cooking, drop your dumplings into the water. Make sure that they don’t stick on the bottom of the pot. Gently move them.
- Let the dumplings cook uncovered until they swim to the top.
- Take the dumplings out when they swim on top of the pot.
- See for serving and storing suggestions in the post further above.
Notes
- You may or may not add butter. This is up to you. I think the dumplings turn out more smooth with the butter but if you want to cut on fats than you can skip the Tbs.
- The cornflour makes the dumplings more elastic and maybe a bit lighter. You can choose to skip the cornflour and use simply all-purpose flour only instead.
- Do not skip the nutmeg. You need the nutmeg in the dumplings for flavor.
- Calorie per servings is for one dumpling.
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