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Kristina Vänni
Kristina Vänni
Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.
published Jan 29, 2022
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These German potato dumplings are a comforting alternative to mashed potatoes.
Serves4 to 6Makes12 dumplingsPrep20 minutesCook55 minutes to 1 hourJump to Recipe
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When we’re talking about potato dumplings, there will be many opinions on the “correct” way to make them. For German potato dumplings, there are a few schools of thought. There are some who swear that a pinch of ground nutmeg is the best seasoning, while others think that dried marjoram is the way to go. Personally, I prefer the savory flavor from dried marjoram as well as some finely chopped (or grated) onion and celery for added flavor and interest. For additional texture, these dumplings can either be filled with a toasted bread crouton in the center, or topped with toasted breadcrumbs just before serving. Both are delicious options to try, but this recipe calls for the latter.
What’s the Difference Between Gnocchi and Potato Dumplings?
- Gnocchi are small dumplings found in Italian cuisine. They are frequently rolled on a textured board or with a fork to make small indentations along the dumplings. When served with a sauce, these indentations capture some of the sauce in each bite.
- German-style potato dumplings are also made primarily with potatoes, but they are quite a bit larger. They are seasoned with marjoram or nutmeg and topped with toasted breadcrumbs before serving.
What Are Potato Dumplings Made of?
Potato dumplings are made with riced potatoes, potato starch, and eggs for binding. They are often topped with toasted breadcrumbs or stuffed with a toasted bread crouton.
How to Serve Potato Dumplings
Potato dumplings are a wonderful side dish to accompany other traditional German meals, such a sauerbraten. If you are looking for a vegetable side dish to add to the meal, German red cabbage is always a wonderful option.
Potato Dumplings Recipe
These German potato dumplings are a comforting alternative to mashed potatoes.
Prep time 20 minutes
Cook time 55 minutes to 1 hour
Makes 12 dumplings
Serves 4 to 6
Nutritional Info
Ingredients
- 2 pounds
russet potatoes (about 4 medium)
- 2
large eggs
- 1
small yellow onion
- 1 to 2 stalks
celery
- 1 cup
plus 2 tablespoons potato starch, divided
- 1 tablespoon
kosher salt
- 1 teaspoon
dried marjoram
- 2 tablespoons
unsalted butter
- 1/2 cup
plain dry breadcrumbs
Instructions
Peel 2 pounds russet potatoes. Place in a large pot or Dutch oven and add enough water to cover. Bring to a boil over high heat. Reduce the heat as needed and simmer until tender when pierced with a fork, 20 to 30 minutes. Drain and let the potatoes cool to room temperature. Refrigerate for at least 1 hour and up to overnight. (Chilled potatoes are easier to rice.)
Bring a large pot or Dutch oven of salted water to a boil. Meanwhile, make the dumpling dough and form the dumplings.
Place 2 large eggs in a large bowl and beat until combined. Mince 1 small yellow onion until you have 1/3 cup (or grate on the large holes of a box grater). Mince 1 to 2 celery stalks until you have 1/4 cup. Add the onion and celery to the eggs.
Pass the potatoes through a potato ricer or grate on the small holes of a box grater until you have 4 cups. Add the potatoes, 1 cup of the potato starch, 1 tablespoon kosher salt, and 1 teaspoon dried marjoram to the bowl, and stir until just combined.
Divide the mixture into 12 portions and shape each into a round dumpling. Place the remaining 2 tablespoons potato starch in a small bowl. Roll each dumpling in the potato starch until coated, then place on a plate or baking sheet.
When the water is boiling, gently place the dumplings in the boiling water with a slotted spoon. When the dumplings float to the top, about 5 minutes, reduce the heat to maintain a simmer. Cover and simmer until the dumplings have puffed up a bit and have a shiny surface, about 20 minutes. Meanwhile, melt 2 tablespoons unsalted butter in a medium skillet over medium-high heat. Add 1/2 cup plain breadcrumbs and stir to coat. Cook, stirring often, until the breadcrumbs are browned, 4 to 8 minutes. Remove the skillet from the heat.
Transfer cooked dumplings with the slotted spoon to a bowl or a serving platter. Top with the toasted breadcrumbs and serve warm.
Recipe Notes
Storage: Refrigerate leftover potato dumplings, covered, for up to 4 days. To reheat, cook in simmering water until heated through.
Freezing: Mix and shape the dumplings as directed, then arrange on a rimmed baking sheet so they aren't touching and freeze until solid. Transfer the dumplings to zip-top bags and freeze for up to 3 months. When ready to eat, cook in boiling water until they float, then cover, reduce the heat to low, and simmer for 20 minutes or until cooked through.
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Ingredient
Potatoes
german
vegetarian
dairy
Vegetables
