Print

Fluffy German Potato Dumplings

fluffy german potato dumplings - featured image
Print Recipe

Soft yet firm German potato dumplings with a delicate, pillowy texture. Easy to make with simple ingredients, perfect for cozy dinners and comforting meals.

Ingredients

Scale
  • 2 pounds starchy potatoes (Russets or Yukon Gold), peeled and boiled
  • 1 cup all-purpose flour (about 130g), plus extra for dusting
  • 1 large egg, beaten
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon freshly grated nutmeg (optional)
  • Butter, melted or browned, for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Place peeled potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well and let steam dry for a few minutes.
  2. While still warm, pass the potatoes through a potato ricer into a large mixing bowl. If using a masher, mash until smooth but avoid overmixing to prevent gluey texture.
  3. Stir in the beaten egg, salt, and freshly grated nutmeg. Mix gently until combined.
  4. Gradually add the flour, about 1 cup (130g), folding it into the potato mixture. The dough should be soft but not sticky. If it feels too wet, add a tablespoon more flour at a time.
  5. Lightly flour your hands and form the dough into logs about 2 inches (5 cm) in diameter. Cut into 1 1/2-inch (4 cm) pieces and gently roll into balls.
  6. Bring a large pot of salted water to a gentle boil. Drop dumplings in batches, giving them space so they don’t stick. When they float to the surface (about 5-7 minutes), let cook for another 1-2 minutes, then remove with a slotted spoon.
  7. Drizzle with melted butter and sprinkle with chopped parsley. Serve warm alongside your favorite main dishes.

Notes

Use starchy potatoes like Russets for best fluffy texture. Avoid overworking the dough to prevent gummy dumplings. Cook dumplings at a gentle simmer, not a rolling boil, to avoid breaking. If dough is sticky, dust hands with flour before shaping. Dumplings can be refrigerated shaped for up to 24 hours or frozen raw for up to 2 months.

Nutrition

Keywords: German potato dumplings, fluffy dumplings, potato recipe, comfort food, easy dumplings, homemade dumplings

Find it online: https://emacrave.com/fluffy-german-potato-dumplings-recipe-easy-to-make-and-delicious/