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German Potato Dumplings
Course
Side Dish
Cuisine
German
Keyword
Potatoes, Side Dish
Prep Time
35
minutes
minutes
Cook Time
15
minutes
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.