Easy Potato Dumplings Recipe

German-Style Potato Dumplings

In the realm of comforting, hearty side dishes, German potato dumplings stand out as a timeless classic. The webpage presents an “Easy Potato Dumplings Recipe” that’s straightforward and accessible, perfect for home cooks looking to dip their toes into traditional German cuisine. This recipe distills the essence of Kartoffelklöße—a staple in regions like Bavaria, Thuringia, and the Rhineland—into a simple, no-frills guide.

Potato dumplings have deep roots in German history, emerging as a practical food born from resourcefulness. One theory traces their origins to the late Middle Ages, when they served as an affordable substitute for more expensive flour-based dumplings. By the 17th or 18th century, they had become a way to repurpose leftover potatoes, especially in areas where the crop was abundant. Variations abound, such as the Thüringer klöße from Thuringia, which blend raw and cooked potatoes for a unique texture. The version here leans toward simplicity, using only cooked potatoes for an easier preparation.

The instructions are concise and beginner-friendly: Start by ricing cold, cooked potatoes, then mix in the beaten eggs, flour, salt, parsley, and marjoram. Shape the mixture into dumplings and gently place them in boiling salted water. Cook on low heat until they float to the top, then simmer slowly for about 4 minutes. Remove to a warm platter and garnish with melted butter mixed with breadcrumbs for a crispy, golden finish.

This boiling method ensures the dumplings remain tender and light, avoiding the density that can come from overhandling. For those new to the dish, it’s worth noting that using cold potatoes helps the mixture bind better, preventing a gummy texture.

These dumplings pair wonderfully with classic German mains like sauerbraten, roast pork, or a rich mushroom gravy, adding a satisfying starch element to the meal.

Potato Dumplings (German Style)

Instructions for Potato Dumplings Recipe

   Put cold cooked potatoes to ricer, mix in the beaten eggs, flour, salt, parsley, marjoram. Form dumplings. Lay them in boiling, salted water, leave on the lowest heat until they swim on top. Let it cook slowly, 4 minutes. Take out on warm platter, garnish with melted butter, bread crumbs, combination.