Potato Dumplings

Potato Dumplings

"With a few additional basic ingredients, my mom transforms potatoes into these delightful dumplings. This authentic German side dish is so hearty and comforting. We love the dumplings covered in sauerbraten gravy. --Cathy Eland Hightstown, New Jersey"
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Ingredients

1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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Directions

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  1. Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. Refrigerate for 2 hours or overnight. Peel and grate potatoes. In a bowl, combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add potatoes; mix with hands until well blended. Shape into 1-1/2-in. balls; roll in remaining flour.
  2. In a large kettle, bring salted water to a boil. Add the dumplings, a few at a time, to boiling water. Simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. Remove dumplings with a slotted spoon to a serving bowl. Sprinkle with parsley if desired.

Reviews

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  1. 11 Ratings

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Most helpful positive review

I really liked this recipe, so I decided to try some variations. For a nice seasonal spin, I found that replacing the potato with sweet italian pumpkin or butternut squash was fantastic.. The s...

Most helpful critical review

I don't know what I keep doing wrong, but each time I make these they come out as foul tasting, slimy, soggy potato flour balls. I halved the recipe simply because there's only two of us in our ...

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I really liked this recipe, so I decided to try some variations. For a nice seasonal spin, I found that replacing the potato with sweet italian pumpkin or butternut squash was fantastic.. The s...

These dumplings were fabulous!!! The recipe is easy and fun to make. I did double the amount of nutmeg as I like it to be more than subtle. My neighbors are still raving about these after I s...

Wonderful as is, or with a smidgen of minced onion. These are substantial and filling without being heavy or dense. Great with Sauerbraten V and Roasted Brussels Sprouts from this site!

These are GREAT with a gravy based main dish like sauerbraten. The mixing required to get the paste-like flour/egg mixture was a ton of work and seem counter intuitive. But with a lot of elbow...

I made these for German friends with Sauerbraten. They were a HIT! A little browned butter and bam. Will be making again in a couple weeks with my pork roast.

to day I made these dumplings , they were just wonderful , I added chives and butter , but very little . We had them with meat loaf , an use a little of the juice . Planned to make them at lea...

I had a hard time finding the perfect time to take them out of the water, BUT this was my first experiece with dumplings. I am sure it takes some time to perfect. I actually found these better ...

Wonderful dumplings served with sauerbraten. I like to roll the dough on a floured board into a log. Then, slice and roll into a ball. Additionally, I brown a slice of toast and some chopped oni...

I don't know what I keep doing wrong, but each time I make these they come out as foul tasting, slimy, soggy potato flour balls. I halved the recipe simply because there's only two of us in our ...

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