German Potato Dumplings
Total TimePrep: 40 min. Cook: 10 min.
If your potato dumplings fall apart and just donand#039;t hold their shape, hereand#039;s the solution (shared by my Austrian boyfriend years ago). The secret is in the type of potato you use. Use red potatoes (aka new potatoes) -- not baking or Idaho or russet potatoes. Red-skinned potatoes have less starch than the others and do not absorb and retain as much of the boiling water. Also, we donand#039;t mash our potatoes; we grate them. Ratio of potatoes to flour: Once the potatoes are grated into the bowl, push them off to one side so that they fill 2/3 of the bowl; fill remaining 1/3 of the bowl with the flour. Also, we donand#039;t add bread crumbs.
Wonderful flavor. They complemented our sauerbraten beef. My dumplings did not hold their shape at all, so they came out as (delicious) potato blobs. I see some reviewers chilled theirs first, so I would try that next time.
I make these gluten free, use cornflour instead of flour. I don't include the breadcrumbs either. I make a bacon, spinach and mushroom mixture to stuff inside of them and serve them with a creamy paprika mushroom sauce.
Just made these dumplings to go with Rouladen and Rotkohl (with apples)... delicious! Made an onion gravy to go with them and they are the perfect accompaniment to offset the rich flavour of nutmeg and the tartness of the red cabbage. I still need to work on getting the dumplings to perfection but this recipe was really helpful. Thanks for sharing.
To attempt to address those that found these bland - they are on their own. And like every potato dumpling I had in Germany. Think about it - what does a baked or boiled potato taste like with nothing on it? That is why these are the perfect accompaniment to certain German dishes - Sauerbraten is a perfect example with its gravy. These are not traditional with every German meal. To address the issue a bit I have taken to including whatever I want to match an entree. Some things I have added such items as caraway, parsley, fresh thyme, chives - whatever matches your entree. Also make free use of the brown butter and crumbs as called for here. But this remains about the most common recipe around. They are made for gravy and sauces. The only time I have (in a rush) has them fall apart I had forgotten the flour - duh on my part.
I'm sorry but these were without flavour or taste - I even boiled them in a broth rather than plain water. Perhaps in a stew with gravy and a LOT of seasoning. Terribly embarrassing to serve.
Like Katia, chilling a bit can make a difference. My Austrian parents and grandmother's used to make these and like pjandmjsnider, a horseradish sauce was sometimes served with them. I remember having Sauerbraten with them too. Freezes well too if you want to make a big batch.
To help keep their shape, I chilled the dumplings for an hour or so in the fridge before boiling. Also I substituted sweet potatoes for regular potatoes. Served with sage butter and pasta. Yum!
The key to keeping them from falling apart is to be quite firm in shaping them. They have to good and solid or as my German great grandmother would say: dicht.
These had a doughy texture and not much flavor.