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These potato dumplings feel like a warm hug. You get a melt-in-your-mouth bite on the inside, plus a surprise of crunchy bread cubes hidden in the middle. They work with anything you can think of. Takes just a few things to whip up and makes pretty much every meal special.
Totally Flexible
Honestly, these dumplings can do it all. They're awesome for soaking up gravy and make any meal feel homey. Perfect next to a roast, or try them meat-free smothered in creamy mushroom sauce. Seriously, they steal the show every time.
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What You Need
- Filling: 2 slices white bread, 2 tablespoons butter
- Main Stuff: 500g starchy potatoes, 2 egg yolks, 3 tablespoons potato starch
- Seasoning: Salt, fresh nutmeg
It Works Like This
- Cook
- Boil the potatoes, peel them, and squish them up.
- Mix
- Knead everything into a smooth dough.
- Shape
- Make dumpling balls, then push in toasted bread cubes right in the middle.
- Toast
- Brown up bread cubes in butter until crisp.
- Simmer
- Let dumplings swim in salty water 'til they float, then let them chill just under a boil.
Top Potato Tips
Go for Adretta, Ackersegen, or Gunda if you can. High starch keeps your dumplings super light. Fresh spuds make all the difference here.
Change Things Up
Feel like a switch? Try bacon bits or melty cheese in the middle. Throw in chopped herbs for an extra punch of flavor in the dough.
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Spot-On Texture
You want the dough soft but not sticky. If it's too loose, drop a little extra starch in. Needs loosening? Water's your friend. A gentle touch—don't overmix—makes them lovely and airy.
A Taste of Home
You can't have a big get-together without these on the table. Everywhere from Franconia to Thuringia puts a twist on them. The ones with just cooked potatoes turn out super smooth.
What Goes Well
These pair up with beef roast, goulash, or make friends with a creamy mushroom sauce. Add a fresh salad to round out your meal.
Easy Prep Ahead
You can totally get these done early and stick 'em in the fridge. Pop frozen ones into hot water to reheat. They'll taste just-made.
Leftovers? No Problem
Slice up any dumplings that are left and fry 'em until golden. You'll get a whole new dish for your next meal.
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Beginner Help
Shape with damp hands and make sure the water's just steaming, not boiling hard. Test with a single dumpling first—if it floats up and holds together, you're good to go.
Frequently Asked Questions
- → Why use starchy potatoes?
- Starchy potatoes hold together better and make softer dumplings. They won’t fall apart while cooking.
- → How do I know they’re ready?
- The dumplings float to the top when they’re done. Let them soak a bit longer so they turn out fluffy.
- → Why should my hands be damp?
- Getting your hands a little wet or dusted with flour means the dough won’t stick. That way, rolling dumplings is a breeze.
- → Can I prep them ahead?
- Yep, you can make these dumplings in advance and keep them warm. But honestly, they’re tastiest fresh out the pot.
- → What’s the point of croutons?
- Those toasted bread cubes add crunch and soak up any extra moisture, which keeps your dumplings from being soggy.