German cuisine · Dough, Pasta & Rice

Potato Dumplings

Dumplings made from raw and cooked potatoes with a golden crouton core, poached in salted water.

Ingredients · for 4 servings

• 1 kg starchy potatoes
• 300 g starchy potatoes (for the cooked portion)
• 80 g cornstarch
• 1 slice white bread
• 40 g butter
• 1 pinch nutmeg
• 1 tsp lemon juice
• Salt

Instructions

1. Peel the 300 g of potatoes, boil in salted water for 20 min. until soft, drain, let steam off and press through a ricer while still hot into a large bowl.
2. Peel the remaining kilogram of potatoes and finely grate them into a bowl of cold water with the lemon juice so they don't turn gray.
3. Squeeze the grated potatoes very firmly in a kitchen towel, catch the liquid and let it stand for 10 min. until the starch settles at the bottom; pour off the water and add the starch to the mixture.
4. Quickly knead the raw and cooked potato mixture with the cornstarch, 2 tsp salt and nutmeg into a smooth dough – not too long, or it will become sticky.
5. Dice the white bread and toast golden brown in the butter; with damp hands shape eight dumplings, pressing a few bread cubes into the center of each.
6. Add the dumplings to plenty of salted water that is just barely simmering, and let them poach uncovered for 20 min. until they float to the top, then lift out with a slotted spoon and serve immediately.