You don't have to be a professional to make potato dumplings yourself. With a little practice and the right recipe, you can easily do this.
The dumplings from Bavaria are well known. They are often served with roast pork, knuckle of veal and duck. The potato dumplings, also known as dumplings, are known all over Europe and come in many different varieties.
In the supermarket you can buy ready-made potato dumplings that you just have to throw in the pot. Of course, that's the easiest. But if you want to try your hand at homemade dumplings, don't be afraid. Making dumplings yourself is really not difficult. It just takes a little practice.
Dumplings taste best with poultry dishes with duck or goose, game dishes or a roast. Of course, this includes a delicious sauce so that the dumplings don’t taste too dry. We have a very simple basic recipe for you below that actually always works.
Ingredients for potato dumplings
- 1 kilogram of potatoes (floury)
- big pot
- S alt
- Water
- 1 egg
- Potato Ricer
- pepper
- Nutmeg
- 2 tablespoons of semolina
- Potato Flour
- 2 tablespoons flour
- Margarine
- ladle
Prepare potato dumplings
You can make potato dumplings from both raw and cooked potatoes. Our recipe uses potatoes that have already been boiled. So cook the potatoes the day before.
» Step 1:
Peel one kilogram of potatoes and put them in a bowl of cold water. This will prevent tanning.
» Step 2:
Chop the potatoes and place them in a saucepan. Fill this up with enough water to just cover all the potatoes. Now s alt the water and bring it to a boil.
» Step 3:
The potatoes are cooked like this for about 20 minutes. Use a fork to check if they are soft enough. Now the potatoes only have to cool down, then they can continue the next day. Refrigerate the potatoes overnight.
» step4:
Now it's time to Preserves. The potatoes are now gradually pressed through the potato ricer. Alternatively, you can use a potato masher.
» Step 5:
Mix some pepper, s alt, nutmeg and the egg into the potato mixture. Then add 2 tablespoons each of flour and semolina. Knead the mass well. If necessary, you can add potato flour to create a malleable mass.
» Step 6:
Boil plenty of water in a large saucepan. Only then add some s alt. Also add some margarine.
» Tip: To test whether the potato mixture has the right consistency, form a small ball with your hands and place it in the boiling water. If it falls apart, add a little more potato flour to the mass.
» Step 7:
When you have reached the right consistency of the potato mixture, you can form more dumplings. They're best when they're about the size of a fist. Once the dumplings are in the water, turn the heat down.
» Step 8:
If the dumplings float on the surface of the water, they only need about five minutes to cook. You can then carefully use the ladle to get them out of the water.