Soft, fluffy German potato dumplings are a beloved traditional side dish, perfect for soaking up rich gravies and pan sauces. Made with simple pantry staples, these dumplings have a tender, almost cloud-like interior wrapped in a delicate crust. Served alongside roasts, goulash, or sauerbraten, they turn any plate into hearty comfort food.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings4
Yield8 dumplings (4 servings)
Nutrition Facts
Per serving (estimated)
- 415 kcalCalories
- 17 gFat
- 9 gSaturated Fat
- 58 gCarbs
- 5 gFiber
- 3 gSugar
- 10 gProtein
- 640 mgSodium
- 820 mgPotassium
- 95 mgCalcium
- 2.8 mgIron
- 22 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Dumplings
- 2 lbs russet potatoes, peeled and cut into chunks
- 3/4 cup potato starch
- 2 large eggs, lightly beaten
- 1/2 cup fine dry breadcrumbs
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 1/2 tsp fine sea salt
- 1/4 tsp freshly grated nutmeg
- 6 stale white bread cubes (about 1 inch each), optional for filling
For Serving
- 3 tbsp unsalted butter
- 1 tbsp chopped fresh flat-leaf parsley
- 1 cup warm beef gravy or mushroom pan sauce
- Flaky sea salt, to taste
Directions
- Place the potato chunks in a large pot, cover with cold salted water by 1 inch, and bring to a boil over medium-high heat. Reduce heat and simmer for 15-18 minutes, until a fork pierces the thickest pieces with no resistance.
- Drain the potatoes thoroughly and immediately pass them through a potato ricer or food mill into a large mixing bowl. Spread them out and let cool for 5 minutes; they should still feel warm, which helps the starches bind.
- Sprinkle the potato starch, fine salt, and nutmeg evenly over the warm potatoes. Add the beaten eggs and melted butter, then fold together gently with a wooden spoon or your hands just until a soft, cohesive dough forms – do not knead or the dumplings will turn gummy.
- If using the bread cubes, set them out on a small plate. With generously floured hands, scoop up about 1/2 cup of dough and flatten it into a 3-inch round in your palm. Place a bread cube in the center, then cup the dough around it and roll between your palms into a smooth, tight ball.
- Repeat to form 8 dumplings total, setting each on a parchment-lined tray. Bring a wide pot of generously salted water to a bare, gentle simmer – a rolling boil will tear the delicate dumplings apart.
- Using a slotted spoon, carefully lower the dumplings into the simmering water one at a time. They will sink first, then float to the surface within about 5 minutes. Simmer gently for 15 minutes total, rotating them gently with the spoon so they cook evenly.
- Test for doneness by lifting out one dumpling and cutting it cleanly in half: the center should be fluffy and matte, with no wet or doughy streaks. If still tacky inside, simmer 2-3 minutes more and retest.
- While the dumplings finish, melt the 3 tablespoons of butter in a small skillet over medium heat until it foams and turns lightly golden brown with a nutty aroma. Transfer the cooked dumplings to a warmed serving platter, spoon the brown butter over the top, scatter with parsley, and serve immediately with the warm gravy alongside.
Cook’s Notes
- Use starchy, mealy potatoes like Russets or Idahos; waxy varieties contain too much moisture and will give you dense, rubbery dumplings.
- Always keep the water at a bare simmer – vigorous bubbling can break the delicate dumplings apart or give them an uneven, pockmarked surface.
- For an extra-light texture, work the dough while the potatoes are still slightly warm; too cold and the starch will not bind properly to the eggs.
- Leftover dumplings keep well in the fridge for 2 days – slice them and pan-fry in butter until golden and crisp for a delicious next-day side called Reibekloesse.
- If the dough feels sticky, dust your hands and the dumplings with additional potato starch; if it feels too dry, beat one more egg and add it a tablespoon at a time.
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