"Old Fashion German Potato Dumplings"
From BuonAppetito 8 years ago
- 30 Min to make
- Serves 1o to 20
I can't say actually use exact measurements with this recipe bu it is a close approximation. My Wife as well as my Mom have rated these better then any other they have ever had. Use a measuring cup to allow for the dumplings to be the same size.
Ingredients
- 8 To 10 Medium Russet potatoes shopping list
- 3 to 4 Large eggs beaten shopping list
- 1 cup fine bread crumbs shopping list
- 1/3 Cup all purpose sifted flour + More for dredging shopping list
- 1 Large onion grated shopping list
- 1 Tsp or so of salt shopping list
- 1/2 Tsp black pepper shopping list
- 1 Croutons for each dumpling shopping list
- 1 Stick melted unsalted butter shopping list
- Measuring cup Either 1/2 or 1/3 depending on what size dumpling you want. shopping list
How to make it
- Boil the potatoes in a pot of salted water with the skins on until tender. Allow the potatoes to cool and remove the skins. Refrigerate overnight.
- Coarsely mash the the potatoes and mix in the onion, salt, pepper, eggs and sifted flour and form into a dough consistency.
- Fill the measuring cup with the mixture pack it tight and level it off. Push the crouton in slightly.Then tap out the mixture onto a cutting board.
- Form the potato dough into a ball around the crouton. Lightly dredge the dumplings in flour and remove the excess flour.
- Drop the dumplings into a pot of salted boiling water until they float
- don't over crowed the dumplings. Boil just a few at a time.
- Place into a serving dish drizzle with melted butter.
- Serve this with Sauerbraten or Jäger Snitzel.
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