German Potato Dumplings
Equipment
- 1 Large pot
- 1 Large bowl
- 1 potato masher or ricer
- 1 slotted spoon
- 1 measuring cup
Ingredients
- 1 kilogram potatoes peeled
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon nutmeg ground
- 1/4 cup breadcrumbs
- 2 tablespoons butter melted
Instructions
- Boil the peeled potatoes in a large pot until tender, about 20 minutes.
- Drain the potatoes and let them cool slightly in a large bowl.
- Mash the potatoes using a potato masher or ricer until smooth.
- Add the flour, eggs, salt, and nutmeg to the mashed potatoes and mix until well combined.
- Shape the potato mixture into dumplings, about the size of a golf ball.
- In a large pot of salted boiling water, cook the dumplings in batches for about 10 minutes or until they float to the surface.
- Use a slotted spoon to remove the dumplings from the pot and let them drain.
- Roll the cooked dumplings in breadcrumbs and drizzle with melted butter before serving.
Notes
Make sure the potatoes are completely dry before mashing to avoid excess moisture in the dough. If the dough is too sticky, add a little more flour. To ensure the dumplings hold their shape, allow them to rest for at least 30 minutes in the refrigerator before cooking. Optionally, you can add a pinch of herbs like parsley or chives to the dough for extra flavor.
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