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 cooked potatoes.
Table of Content
Table of Contents
Traditional German Potato Dumplings
- 1 Pressure Cooker or a different large pot to cook potatoes
- 1,5 kg starchy potatoes
- 300 g potato starch
- 3 egg yolks
- 3 tbsp butter room temparature
- Peel and cook the potatoes until tender.
- Drain the potatoes and let the steam evaporate completely.
- Take a large bowl and mash the potatoes with a potato ricer.
- Take a large pot (or the pressure cooker you used) and bring at least 3-4 liters of salty water to a boil.
- Add potato starch, salt, nutmeg, butter and egg yolks.
- Knead all well together with your hand.
- Form dumplings with your hands, tennis ball size. Repeat until you run out of batter.
- 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 surface of the water.
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 cooked potatoes only. This is also my favorite way! But not only because is the quickest;)
Potato dumplings are very regional. There are different ways of making and serving them. In Bavaria, they love making their potato dumpling half & half, so 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 become 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!
The recipe I will be sharing with you today is straightforward. But there are 4 steps that make is work at all times.
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.
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.