German Potato Dumplings
Our comforting, German-style dumplings offer a delightful twist on classic mashed potatoes. Great with everything from roast chicken to meatloaf.
- 2 1/4 pounds Yukon Gold potatoes
- 4 slices day-old artisan white bread, cut into cubes
- 3 tablespoons butter
- 2 large eggs
- 1/8 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 cup potato starch or cornstarch, plus more if needed
- 1 to 2 tablespoons chopped chives
- Cooked bacon (optional for topping)
- Boil the potatoes—Place unpeeled potatoes in a large pot and cover with well-salted water. Bring to a boil over high heat, then reduce heat to medium low. Simmer until just tender, about 5 to 8 minutes. Drain and cool until easily handled.
- Make the croutons—Melt butter in a large skillet over medium heat. Add bread cubes and stir to evenly coat with butter. Cook, stirring frequently, until croutons are crunchy and golden brown, about 5 minutes. Transfer croutons to a bowl and set aside.
- Prep the potatoes—Peel and rice potatoes and place in a large bowl or place in bowl and mash.
- Mix the dumplings—Add eggs, nutmeg, salt, and freshly ground black pepper, stirring to evenly combine. Add cornstarch and stir until just combined. Mixture should hold together when squeezed. If too moist, add additional starch.
- Shape the dumplings—Bring a pot of well-salted water to a simmer. Dampen hands with water and shape dough into balls about 2 inches in size. Press 2 or 3 croutons into the center of balls and roll in hands to ensure croutons are encased in dumplings.
- Cook the dumplings—Use a large spoon to lower dumplings into water, one at a time. Simmer gently, uncovered, for about 10 minutes. Flip dumplings and continue simmering until set, another 5 to 10 minutes. Remove dumplings from water with a slotted spoon and place on serving tray. Sprinkle with chives and bacon and serve immediately.
Good Gravy—Our delectable dumplings taste great as-is, but feel free to take them over the top with your favorite gravy or brown-butter sauce. Don’t Gum it Up!—Avoid the temptation of using a mixer to mash potatoes or you’ll end up with gummy dumplings.