German Potato Dumplings
A side dish of German potato dumplings is usually served along with a marinated beef roast and sweet sour gravy.
This recipe for dumplings incorporates both raw grated potatoes and cooked potatoes. It takes a little time to make this dish, but is well worth the effort.
Some cooks also make the potato dumpling recipe to serve with beef (roll ups) rouladen and cooked red cabbage for another exceptional meal.
This recipe will make 9 dumplings.
- 4 large raw potatoes, about 2 lbs. (netted gems or Idaho), grated into cold water.
- 1 tsp. salt
- 1 large boiled potato, about 1/2 lb., mashed
- 1/2 cup hot milk, scant
- 1 tbsp. flour
- Peel and grate raw potatoes into a large bowl of water.
- Let sit about 15 minutes.
- Pour through 2 layers of cheesecloth, and wring out water, leaving a fairly dry mass of grated potato.
- Drain the boiled potato and mash while hot.
- Stir in the hot milk, salt, flour and dry grated potato mass.
- Have a large pot of simmering water ready on the stove.
- With wet hands, quickly form the dough into about 9 round dumplings, dropping into the simmering water as you go along.
- Keep the water at a low simmer and cook dumplings for 25 minutes. They will rise to the top when done.
- Carefully remove them with a slotted spoon, and put into a bowl with an inverted plate in it, so dumplings can drain a little more.
- Wonderful served with marinated beef roast and raisin gravy, which you will find listed under beef.
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