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Round potato balls on a gray plate topped with pan gravy and chopped parsley.
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German Potato Dumplings

Course Side Dish
Cuisine German
Keyword Potatoes, Side Dish
Prep Time 35 minutes
Cook Time 15 minutes
Servings 6 Servings

Ingredients

  • 2 lbs russet potatoes
  • ⅔ cup potato starch or all-purpose flour see note
  • 2 large eggs, beaten
  • ½ cup dried unseasoned bread crumbs
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon white pepper

Instructions

  • Peel potatoes and cut into quarters. Place potatoes in a medium pot and cover with water.
  • Bring water to a boil and cook for 15 minutes or until potatoes are tender. Drain and move to a medium mixing bowl.
  • Mash potatoes using a ricer or a hand masher. Allow potatoes to cool for about 15 minutes.
  • Once cool, stir in the remaining ingredients. By hand, shape the potatoes into 2-inch balls.
  • Using the same medium pot from cooking the potatoes, heat water to a boil. Gently place the dumpling in the pot. Cook for 7-8 minutes.
  • The dumplings will begin to float once cooked. Carefully remove them from the pot to a paper towel lined plate.
  • Serve with pan gravy, toasted buttered bread crumbs, melted butter, or plain!

Notes

If you have trouble finding potato starch, all-purpose flour can be used.