German Potato Dumplings
You will find these easy to make traditional German Dumplings, also known as Gekochte Kartoffelklosse, served throughout Germany.
Equipment
- Potato ricer
Ingredients
- 2 lbs russet potatoes, washed and scrubbed clean
- 1 tsp salt, for the water
- ½ cup flour
- ¼ cup potato starch, plus more for shaping the dumplings
- 1 tsp salt, for the dumplings
- 1 tsp nutmeg, freshly grated
- 2 large eggs, beaten
- 36 toasted croutons, optional
Instructions
A day in advance:
- Bring a large pot of water to a boil. Add 1 teaspoon salt and the potatoes.
- Cover and cook potatoes until fork tender, about 20-30 minutes (depending on the size of the potatoes).
- Drain and allow potatoes to come to room temperature.
- Once cooled, transfer them to the refrigerator, and refrigerate overnight.
The next day:
- In a large mixing bowl whisk together flour, potato starch, freshly grated nutmeg, salt. Set aside.
- Peel potatoes and cut them in half. Press them through a potato ricer into the mixing bowl with the flour mixture.
- Add the beaten eggs to the bowl.
- Gently mix all the ingredients together.
- Cover the bowl and let the dough rest for one hour.
- Bring a large pot of water to a boil.
- Divide dough into 12 equal portions.
- Dust your hands with some potato starch before rolling each dumpling to keep the dough from sticking to your hands. Form the dough into round dumplings, they should be just a little smaller than the size of a tennis ball.
- Use a gentle touch to form the dough into balls. Place each dumpling on a large plate as you form the remaining dough into balls.
- OPTIONAL FILLING: Form dough around 3 toasted croutons shaping the dumpling into a ball around the croutons.
- After all the dumplings are made, gently drop them into a large pot of boiling water (don't crowd too many into the pot).
- Bring water back to a boil and cook dumplings uncovered until they rise to the top, about 5-8 minutes.
- Partially over the pot with a lid and boil dumplings for an additional 7-10 minutes.
- Remove dumplings from the pot and transfer them to a large plate or platter with a slotted spoon.
- Serve hot.
Notes
If cooking dumplings in batches, keep the cooked dumplings warm on a large platter in a 200℉ oven until all the dumplings have been boiled.