Traditional German Potato Dumplings From Boiled Potatoes - The Easiest Recipe From Boiled Potatoes
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Are you looking for a potato dumpling recipe that always works? This is it! Below, I will show you step-by-step how to make the most delicious potato dumplings from boiled potatoes. We cannot imagine the most popular German comfort foods without potato dumplings. Those little balls go incredibly well with any saucy dish – Goulash, Roast, or Beef Rolls. The quickest way to make potato dumplings is to make them with boiled potatoes only. This is also my favourite way! But not only because it is the quickest;) Potato dumplings are very regional. There are different ways of making and serving them. In Bavaria, they love making their potato dumplings half & half from raw and cooked potatoes. Those contain a few toasted bread cubes in the middle of the dumpling and are served with bread crumbs fried in butter on their top. In Thuringia, making potato dumplings becomes a whole ritual, with plenty of different steps. Ingredients & Substitutes Starchy potatoes – it is important that you use starchy potatoes for this recipe. Starchy potatoes contain a higher amount of starch that helps the dumpling to hold when cooking Potato starch – you can use either potato or corn starch for this recipe Butter – not necessary but sooooo delicious! A few spoons of butter add extra flavor to potato dumplings Seasonings – use salt and nutmeg for even more extra flavor! Tools The recipe I will be sharing with you today is straightforward. But there are 4 steps that make is work at all times. Tips Storage & Reheating Store in the fridge in an airtight container for up to 3 days. I freeze potato dumplings that have been already cooked. For freezing, I use a vacuum sealer bag. A vacuum sealer bag prevents the dumplings to fall apart when reheating the frozen product in a pot with hot water. I reheat the frozen product in a large pot filled with hot water. I leave the potato dumplings in a vacuum sealer bag to make sure that those not fall apart. The reheating process takes 30 minutes. Potato Dumplings Variations In summer 2022 I have prepared a video on my Cooking the World YouTube channel about the German Potato Dumplings Variations. In this video I included Bavarian and Thuringia Potato Dumpling recipes. FAQ Kartoffelklöße. Yes, you can! You can keep already cooked potato dumplings for 3 days in the fridge and for up to 6 months in the freezer. The main ingredients of German potato dumplings are starchy potatoes (cooked and/or raw) depending on the region, potato starch, egg or egg yolk, salt and nutmeg. If you are prepared traditionally, then yes. Starchy potatoes, like Russets or Idaho. The easiest way to prepare potato dumplings is to use cooked potatoes. Reaheat the frozen product in a pot with hot, simmering water. It should take 30 minutes. If you used a vacuum sealer bag to freeze them, keep them in a bag. The potato dumplings are done when they swim on the surface of the water. Traditional German Potato Dumplings from Cooked Potatoes I am sharing my favorite German potato dumpling recipe, which is made from cooked potatoes. This recipe is a breeze, even for those new to the kitchen. You'll be whipping up perfect potato dumplings in no time, feeling confident and capable in your cooking skills. No ratings yet Prep Time 10 minutes Cook Time 40 minutes Course Side Dish Cuisine German Servings 12 dumplings EQUIPMENT INGREDIENTS 1 kg starchy potatoes 9 medium potatoes150 g potato starch2 eggs20 g butter melted1 tbsp salt for cooking potatoes2 tbsp salt for cooking dumplingsnutmeg 1 kg starchy potatoes 9 medium potatoes 150 g potato starch 2 eggs 20 g butter melted 1 tbsp salt for cooking potatoes 2 tbsp salt for cooking dumplings nutmeg INSTRUCTIONS Peel and cook the potatoes in salty water until tender. Melt the butter. Drain the potatoes and let the steam evaporate completely. Take a large bowl and mash the potatoes with a potato ricer. Add potato starch, salt, nutmeg, butter and eggs. Knead the potato dumpling mixture well together with your hand. Form dumplings with your hands, tennis ball size (100g of mixture per dumpling). From 1kg potatoes, you should have around 12 dumplings. Take a large pot, fill it with 4 liters of water and bring it to boil. Boil the water for at least 3 minutes, add salt and turn the heat down. Whan the water is simmering add the potato dumplings.Place carefully potato dumpling into simmering water. Using a spoon make sure that they dont stick to the bottom of the pot. Simmer the dumplings on very low heat (I am using 2 out of 10) for 20-25 minutes in a pot without a lid! The potato dumplings are done when they swim on the water's surface. Take out the potato dumplings with a skimmer or keep them warm in a water for not longer then 20 minutes. Peel and cook the potatoes in salty water until tender. Peel and cook the potatoes in salty water until tender. Melt the butter. Melt the butter. Drain the potatoes and let the steam evaporate completely. Drain the potatoes and let the steam evaporate completely. Take a large bowl and mash the potatoes with a potato ricer. Take a large bowl and mash the potatoes with a potato ricer. Add potato starch, salt, nutmeg, butter and eggs. Add potato starch, salt, nutmeg, butter and eggs. Knead the potato dumpling mixture well together with your hand. Knead the potato dumpling mixture well together with your hand. Form dumplings with your hands, tennis ball size (100g of mixture per dumpling). From 1kg potatoes, you should have around 12 dumplings. Form dumplings with your hands, tennis ball size (100g of mixture per dumpling). From 1kg potatoes, you should have around 12 dumplings. Take a large pot, fill it with 4 liters of water and bring it to boil. Boil the water for at least 3 minutes, add salt and turn the heat down. Whan the water is simmering add the potato dumplings. Take a large pot, fill it with 4 liters of water and bring it to boil. Boil the water for at least 3 minutes, add salt and turn the heat down. Whan the water is simmering add the potato dumplings. Place carefully potato dumpling into simmering water. Using a spoon make sure that they dont stick to the bottom of the pot. Place carefully potato dumpling into simmering water. Using a spoon make sure that they dont stick to the bottom of the pot. Simmer the dumplings on very low heat (I am using 2 out of 10) for 20-25 minutes in a pot without a lid! The potato dumplings are done when they swim on the water's surface. Simmer the dumplings on very low heat (I am using 2 out of 10) for 20-25 minutes in a pot without a lid! The potato dumplings are done when they swim on the water's surface. Take out the potato dumplings with a skimmer or keep them warm in a water for not longer then 20 minutes. Take out the potato dumplings with a skimmer or keep them warm in a water for not longer then 20 minutes. Related Recipes Traditional German Bread Dumplings From the recipe below you will get 8 medium size bread dumplings (2 dumplings per person as a side dish). Bread dumplings go really well with all saucy dishes like German Beef Rolls, German Goulash or Sauerbraten. In my Kitchen