Description
These German Potato Dumplings are soft, fluffy, and buttery with a crispy golden exterior after pan-frying. Made with simple ingredients like potatoes, potato starch, and butter, they’re the perfect traditional German side dish for roasts, gravy, or holiday dinners.
Ingredients
Scale
- 2 pounds Russet potatoes, peeled and cut into chunks
- ¾ cup potato starch
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
- Water, for boiling
- 1 teaspoon salt, for the cooking water
Instructions
- Peel the potatoes and cut them into evenly sized chunks.
- Place the potatoes in a large pot of salted water and boil for 15 to 20 minutes, or until fork-tender.
- Drain the potatoes well and allow them to cool slightly.
- Pass the potatoes through a potato ricer or mash until completely smooth.
- In a large bowl, combine the mashed potatoes, potato starch, egg, salt, and black pepper. Mix gently until a soft dough forms.
- Divide the dough into 8 equal portions and shape each into a smooth ball.
- Bring a large pot of salted water to a gentle simmer. Carefully add the dumplings.
- Cook for 15 to 20 minutes, or until the dumplings float and are fully cooked.
- Remove the dumplings with a slotted spoon and drain briefly.
- Melt the butter in a large skillet over medium heat.
- Pan-fry the dumplings for 2 to 3 minutes per side until golden brown and crispy.
- Sprinkle with chopped parsley and serve immediately.
Notes
- Use starchy potatoes like Russets for the fluffiest texture.
- Don’t overmix the dough or the dumplings may become dense.
- Keep the cooking water at a gentle simmer, not a rolling boil.
- Pan-frying after boiling creates the crispy golden crust shown in the photo.
- Leftovers reheat beautifully in a buttered skillet.
Nutrition
- Serving Size: 2 dumplings
- Calories: 325
- Sugar: 2g
- Fat: 13g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 6g