Potato Dumplings
Traditionally served with meat and gravy, German potato dumplings can also be served with a simple brown butter sauce or a tomato marinara.
Ingredients
- 3 lbmedium potatoes (about 10), peeled quartered
- 1 cupAll Purpose Flour
- 3 largeEggs, lightly beaten
- ⅔ cupdry bread crumbs
- 1 tspSalt
- 0.5 tspGround Nutmeg
- 12 cupWater
- BROWNED BUTTER SAUCE:
- 0.5 cupButter, cubed
- 1 tbspOnion, chopped
- 0.25 cupdry bread crumbs, toasted
Instructions
- 1
Place the potatoes in a Dutch oven or a large, wide pot; add water to cover. Bring to a boil. Reduce the heat, and cook, uncovered, 15 to 20 minutes or until tender.
- 2
Pour the potatoes into a colander to drain completely, then transfer them to a large bowl. Use a potato masher or ricer to mash the potatoes just until loose and fluffy. Editor's Tip: Pressing the potatoes through the small holes of a ricer is one of the best ways to make mashed potatoes. Doing so creates the fluffiest, lightest dumplings. Make them even better by letting the potatoes drain until they stop steaming and, if you have the time, drying them overnight on a baking sheet in the refrigerator.
- 3
Stir the flour, eggs, dry bread crumbs, salt and nutmeg into the mashed potatoes. Divide the dough evenly into 16 balls (about 2 inches in diameter), then roll each one between your palms, firmly shaping until a smooth ball forms and holds together. Editor's Tip: The tricky part with any potato dumpling dough is to not overmix it. You want it supple but firm enough to hold its shape. Try not to handle the dough too much when shaping into balls.
- 4
In a Dutch oven, bring 12 cups water to a boil. Using a slotted spoon, carefully add the dumplings. Reduce the heat, and simmer, uncovered, seven to nine minutes or until a toothpick inserted in center of the dumplings comes out clean. Editor's Tip: At this point, remove the dumplings with the slotted spoon, shaking off excess water. Place the dumplings on a platter without touching so that they don't stick together. Set aside until the butter sauce is ready.
- 5
Meanwhile, in a small heavy saucepan or skillet, heat the butter and onion, stirring constantly, over medium heat, five to seven minutes or until the butter is golden brown. Remove from heat, and stir in the toasted bread crumbs. Serve with the dumplings. Editor's Tip: Feel free to pour the butter sauce over the dumplings on the platter and gently toss until covered. Or serve the sauce drizzled over individual dumpling servings.