German Potato Dumplings

Learn how to make delicious potato dumplings with this easy recipe. Perfect for a comforting and hearty meal.

Course side, side - potato

Cuisine German, German American

Keyword German potato dumplings, how to make potato dumplings, potato dumpling recipe, what are potato dumplings

Prep Time 25

Cook Time 20

Servings servings

Calories 220kcal

Author Beth Pierce

Boil the potatoes whole with their skins on in lightly salted water until tender. Drain and cool them enough to peel with your fingers. Cut the potatoes into chunks and run them through a potato ricer.
Bring the chicken broth or water to a boil in a large pot or Dutch oven. Then reduce it to a simmer.
In a large bowl, mix the potatoes, flour, beaten eggs, salt, black pepper, and nutmeg until a thick dough forms.
Using a 3 tablespoon scoop, form the dough into balls. As you roll them, add 1-2 croutons to the center of each potato ball. Gently lower the potato dumplings into the simmering broth.
Simmer the dumplings for 20 minutes. Remove the dumplings with a slotted spoon. Sprinkle with chives.

If you prefer, you can peel your potatoes, cut them into chunks, and boil them. Drain well and then run them through the potato ricer.
Traditionally, a crouton is added to the center of the dumpling. Supposedly, the crouton absorbs extra starch, thereby making a fluffy, not gummy dumpling. However, you don't have to add the croutons.
After cooking for a while, the potato balls will float. Even though they might float after 10-15 minutes, please cook them for the full 20 minutes.