Potato Dumplings

Total Time Prep: 40 min. Cook: 10 min.
Yield 8 servings
Test Kitchen Approved
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 pounds medium potatoes (about 10), peeled and quartered
  • 1 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 2/3 cup dry bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 12 cups water
  • BROWNED BUTTER SAUCE:
  • 1/2 cup butter, cubed
  • 1 tablespoon chopped onion
  • 1/4 cup dry bread crumbs, toasted

Directions

  1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl.
  2. Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls.
  3. In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean.
  4. Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.

Nutrition Facts

2 dumplings with 2 tablespoons sauce: 367 calories, 14g fat (8g saturated fat), 100mg cholesterol, 514mg sodium, 51g carbohydrate (2g sugars, 5g fiber), 9g protein.

Potato dumplings (called Kartoffel Kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable.—Arline Hofland, Deer Lodge, Montana
Recipe Creator

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