German Potato Dumplings
This classic German dish can be hard to master, but when done right, the potato dumplings are so tasty. They are usually served with a meat dish and the sauce to go with it.
- 1 egg
- a little ground nutmeg
- 1 teaspoon salt
- 2 teaspoons butter for frying
- 800 g peeled potatoes, starchy
- 150 g of potato flour or potato starch or cornstarch
- 2 slices of dry bread or a roll from the day before
First, boil the potatoes in salted water.
Then, when the potatoes are fully cooked, immediately remove the water, then return the pot to the hot stove for a while to allow more water to evaporate. You want your potatoes to be as dry as possible.
Mash the potatoes into a very fine mash.
Set aside and let cool until just hot.
In the meantime, cut the bread into cubes and fry them in butter until they are crisps on all sides - croutons.
Add the egg, salt and nutmeg to the hot potatoes and mix them together.
Now gradually add the potato flour (starch) and mix it until the potato mass has the right consistency, you may need a lot less or a little more than in the recipe because it depends a lot on your potatoes.
When you can shape a sphere from the potatoes and it holds its shape, you have the right consistency.
Now take part of the potato mass and make it into a round, flat shape with it on the palm of your hand. Add 3 to 4 croutons in the center and close the mass on top (see video).
Shape a nice round ball, cover with cornstarch or potato flour and set aside until all the balls are shaped.
In a large saucepan, bring salted water to a boil. Then reduce the heat so that it stops boiling but is still very close to boiling.
Add the meatballs to the salted water and close the lid. Let the meatballs float in the hot water for about 20 minutes.
Remove the meatballs from the pot and serve with a little parsley on top. Happy Cooking Time.