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German Potato Dumplings Recipe
Ash Tyrrell

German Potato Dumplings Recipe

I still remember the first time I lifted a batch of these German potato dumplings out of the pot. They bobbed up like little clouds, and I was hooked. I made them the old-fashioned German way, with riced potatoes and potato starch. The texture came out pillowy, tender, and perfect for soaking up gravy.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 1/4 pounds Russet potatoes: High-starch potatoes give the fluffiest most tender dumplings.
  • 1 large egg: Binds the dough so the dumplings hold together in the water.
  • 1 cup potato starch: Never swap in flour or cornstarch as potato starch gives the signature chew.
  • 1 1/2 teaspoons salt: Seasons the dough from the inside out.
  • 1/8 teaspoon ground nutmeg: Adds the warm classic German flavor.
  • Lightly salted water enough to fill a large pot: Season the water so the dumplings taste seasoned, not bland.
  • 1 large slice sourdough bread cut into tiny cubes (optional): Makes a crunchy filling that lightens the center.
  • 2 tablespoons butter optional: Fries the bread cubes until golden and nutty.
  • 1 small handful chopped fresh parsley: Adds fresh color and flavor at the end.

Method
 

  1. Melt the butter in a non-stick skillet over medium heat. Add the bread cubes and fry until golden on all sides. Move them to a bowl and set them aside for later.
  2. Place the whole, unpeeled potatoes in a large pot of lightly salted water. Boil until they are tender all the way through. Keeping the skins on stops the potatoes from soaking up extra water.
  3. Drain the potatoes and let them sit until you can handle them. They should still be warm. Peel off the skins, which slip off easily at this stage.
  4. Press the warm potatoes through a potato ricer or food mill into a large bowl. This step is the secret to a light texture. Mashing them instead will give you dense, heavy dumplings.
  5. Add the potato starch, salt, egg, and nutmeg to the riced potatoes. Knead gently with your hands until you get a soft, smooth dough. Don't overmix, and add a little more starch if the dough feels sticky.
  6. Divide the dough into twelve balls, each about 2 1/2 inches wide. I like to weigh them, since each should be around 90 grams. Even sizes mean even cooking.
  7. Press your thumb deep into the center of each ball to make a small well. Tuck two or three croutons inside. Pinch the dough closed and roll it back into a smooth ball.
  8. Bring lightly salted water to a rapid boil, then turn the heat down. Lower each dumpling in on a spoon and hold it for a few seconds before letting go. Simmer uncovered for a full 20 minutes.
  9. Turn off the heat once the timer ends. The dumplings can rest in the hot water for up to 15 minutes while you finish dinner. Move them to a warm plate and sprinkle with parsley.

Notes

  • I always pick Russet potatoes. When I tried waxy potatoes, my dumplings turned out denser and heavier.
  • I never skip the ricer. It takes the guesswork out of the texture.
  • I peel the potatoes while they are still warm. They peel easily, and the dough comes together better.
  • I add extra potato starch a spoonful at a time. That way I never end up with a dry, tough dough.
  • I hold each dumpling on the spoon for a few seconds before releasing it. This stops it from sticking to the pot.
  • I set a timer for the full 20 minutes. Even when they float early, they need the whole time to cook through.