Potato dumplings

Based on 28 ratings

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
15
min.
Resting

Ingredients

Servings:-5+
1 kg potatoes (starchy)
180 g butter
200 g potato flour
egg
½ tsp nutmeg (ground)
1½ tsp salt
pepper
Metric
Imperial

Utensils

  • vegetable peeler
  • cutting board
  • knife
  • large saucepan
  • sieve
  • potato ricer
  • large bowl
  • fine grater
  • skimmer
  • cooking spoon
  • large frying pan

Nutrition per serving

Cal
570
Protein
8 g
Fat
31 g
Carb
64 g
  • Step 1/7

    Peel potatoes and halve large ones.
    • 1 kg potatoes
    • vegetable peeler
    • cutting board
    • knife

    Peel potatoes and halve large ones.

  • Step 2/7

    Transfer potatoes to a large saucepan. Cover with water, add some salt, and bring to a boil. Then reduce to a simmer and cook for approx. 20 – 30 min. until tender. Drain and set aside to cool for approx. 15 min.
    • ½ tsp salt
    • large saucepan
    • sieve

    Transfer potatoes to a large saucepan. Cover with water, add some salt, and bring to a boil. Then reduce to a simmer and cook for approx. 20 – 30 min. until tender. Drain and set aside to cool for approx. 15 min.

  • Step 3/7

    When cool enough to handle, pass potatoes through the fine holes of a ricer into a large bowl.
    • potato ricer
    • large bowl

    When cool enough to handle, pass potatoes through the fine holes of a ricer into a large bowl.

  • Step 4/7

    Add potato flour, parts of the butter, and egg. Season with salt, pepper, and nutmeg. Then, knead by hand to form a dough.
    • 200 g potato flour
    • 80 g butter
    • egg
    • ½ tsp salt
    • ½ tsp nutmeg
    • pepper
    • fine grater

    Add potato flour, parts of the butter, and egg. Season with salt, pepper, and nutmeg. Then, knead by hand to form a dough.

  • Step 5/7

    Take a handful of the dough (approx. 3 tablespoons each) and form into small balls by rolling each dough ball between your palms. Set aside.

    Take a handful of the dough (approx. 3 tablespoons each) and form into small balls by rolling each dough ball between your palms. Set aside.

  • Step 6/7

    Bring a large pot of lightly salted water to a boil. Carefully drop dumplings into water and reduce heat. Allow to steep for approx. 20 – 30 min. until dumplings are floating. Then, carefully remove from water with a skimmer.
    • ½ tsp salt
    • large saucepan
    • skimmer
    • cooking spoon

    Bring a large pot of lightly salted water to a boil. Carefully drop dumplings into water and reduce heat. Allow to steep for approx. 20 – 30 min. until dumplings are floating. Then, carefully remove from water with a skimmer.

  • Step 7/7

    In a large frying pan, slowly heat remaining butter until light brown. Place dumplings into pan and gently toss in butter. Serve with a main course of your choice.
    • 100 g butter
    • large frying pan

    In a large frying pan, slowly heat remaining butter until light brown. Place dumplings into pan and gently toss in butter. Serve with a main course of your choice.