RecipesHolidays and Occasions

Potato Dumplings

Potato Dumplings

Traditionally served with meat and gravy, German potato dumplings can also be served with a simple brown butter sauce or a tomato marinara.

Ingreadient

• 3 pounds medium potatoes (about 10), peeled and quartered
• 1 cup all-purpose flour
• 3 large eggs, lightly beaten
• 2/3 cup dry bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 12 cups water
• 1/2 cup butter, cubed
• 1 tablespoon chopped onion
• 1/4 cup dry bread crumbs, toasted

Direction

1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl.
2. Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls.
3. In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean.
4. Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.