Ball Dumplings from Lower Franconia

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	10 mins
Total Time	40 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

5 medium potato (s)
2 tablespoon flour
Oil, or butter, for frying
Bread flour

Instructions

Peel and chop the potatoes and cook in salted water. Then pour and pound or press through a press. Dust the flour over it and mix in. Shape potato patties with wet hands and fry on all sides in oil or hot butter.
You can also turn the dumplings in breadcrumbs before frying them.
Vegetables or salad tastes good as a main course.
As a sweet alternative, sprinkle cinnamon and sugar over the hot dumplings and serve with applesauce or preserved fruit.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.