Traditional Potato Dumpling: German Recipe

Potato dumpling is an inherent part of traditional recipes in the Czech Republic, Germany, Poland, or even Slovakia. You can cook large dumplings again or shape smaller potato dumplings from the dough and cook. You can also use this dough for delicious stuffed potato dumplings, which I also tried a long time ago with bacon and sauerkraut. This recipe belongs to the traditional ones, and you can tell it thanks to the basic ingredients used, even though earlier dumplings were made even simpler, and this is a bit more modern recipe. This is a great alternative to Bread or Carlsbad dumplings for all lovers of this side dish, which goes perfectly with sauces and perhaps cooked meat. And which dumplings are your favorite? I will be glad for any tip from you.

Recipe

Ingredients in this recipe

• 500 g of potatoes boiled in their skins the day before, cooled
• 220 g semolina or coarse flour
• 1 small egg
• 1/2 spoon of fine potato starch
• 1 teaspoon of salt to the dough
• 1 tablespoon of salt to the cooking water

Step-by-step instructions

Step 1

• Fill a large pot with water to about 2/3 of its volume, add a teaspoon of salt, and bring to a boil.

Step 2

• You should have potatoes cooked in their skins from the previous day. Now peel them and grate them into a large bowl. Grate half of the potatoes on a coarse grater and half of the potatoes on a fine grater.

Step 3

• Add the beaten eggs, salt, potato starch, and half the amount of semolina or coarse flour and quickly work the dough with your hands.

Step 4

• Gradually add the remaining amount of semolina or coarse flour and knead until a flexible and non-sticky dough is formed.

Step 5

• Divide the prepared potato dough into two halves and form each into a roll approximately 5 to 7 cm thick from the eye.

Step 6

• Immediately place the prepared dumplings in a pot of boiling water. When it starts to boil again after putting in the dumplings, cook for exactly 20 minutes from now. Check the dumplings occasionally to make sure they don’t stick to the bottom of the pot or to each other.

Step 7

• Take the cooked potato dumplings out of the pot and briefly immerse them in a bowl of cold water. Let them drain and prick them with a fork in several places so they don’t clump together.

Step 8

• Cut the finished dumplings with a thread or a sharp knife into individual slices about 1.5 cm thick from the eye and place them on a plate.

Dumplings made of potato dough go well with all dishes with some good sauce and boiled or roasted meat. They can be used in exactly the same way as bun dumplings, and sometimes they are even combined half and half. In addition to this preparation of two larger dumplings that are cut after cooking, you can also use the dough to prepare smaller dumplings that you cook. Even this dough is also used for stuffed dumplings, either sweet or savory. It is a delicious and hearty dish that has a long tradition and is prepared from basic ingredients.