Easy Potato Dumplings Recipe

German potato dumplings on a blue plate on a table.

4.66 from 23 votes

Experience the hearty comfort of traditional German Potato Dumplings. They are perfectly thick and starchy spheres of delight. This dish complements any main course with its easy-to-prepare simplicity.

Prep Time20

Cook Time45

Total Time1 5

Course: Side Dish

Cuisine: German

Diet: Vegetarian

Servings: dumplings

Calories: 139kcal

Author: Linda

Ingredients

2 lbs Starchy Potatoes Russet or Yukon Gold
1 Cup corn starch
2 Tbsp corn starch
1 1/2 tsp salt
1/4 tsp nutmeg
2 eggs
6-8 Tbsp butter
1/2 cup buttered bread crumbs optional garnish
1 Tbsp fresh parsley optional garnish

Instructions

Peel the potatoes and cut them into large chunks.
Place the potatoes in a pot, cover them with water, and bring to a boil over high heat. Once boiling, lower the heat to medium, cover, and cook for 20-25 minutes until the potatoes are tender.
Drain the potatoes and roughly mash them, taking care not to over-mash.
Spread out the potatoes on wax paper to cool for about 15 minutes, until they are comfortable to handle.
While the potatoes are cooling, bring a pot of water to a boil.
After the potatoes have cooled, add them to a large mixing bowl along with the cornstarch, salt, and nutmeg, and lightly mix.
Next, add two beaten eggs to the bowl with the potato mixture and fold to form the dough.
Then, shape the dough into about 2-inch round dumplings; this should yield about 12 dumplings. Using a slotted spoon, lower each dumpling into the boiling water.
Once the dumplings begin floating to the top, turn the heat down to a simmer, cover the pot, and let the dumplings cook for about 20 minutes.
After cooking, transfer the dumplings to a large serving bowl. Drizzle with melted butter, add salt to taste, top with buttered breadcrumbs and fresh parsley, and enjoy!

Video

Notes

Storage Info:

To store German Potato Dumplings, place them in the refrigerator for up to 3-5 days in an airtight container. They also freeze well; place on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. To reheat, thaw in the refrigerator if frozen, then warm in a steamer or microwave until heated through. Alternatively, pan-fry them in a bit of butter for a crispy exterior, adding a delightful texture.

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