Franconian Style Potato Dumplings

by Editorial Staff

Summary

Prep Time	40 mins
Cook Time	20 mins
Total Time	1 hr
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

800 g potato (s), floury cookin
200 g potato flour
1 ½ teaspoon salt
160 ml water, lukewarm, 150 - 170 depending on the potatoes

Instructions

Boil the potatoes, preferably the day before, and let them cool down. Peel and press through the spaetzle press. Mix with the salt and the potato flour. Knead with the water to form a soft, sticky dough, add a little more water if necessary. Shape the dumplings and let them steep in hot salted water for approx. 20 minutes. The water must not boil. The dumplings are ready when they swim to the top.
Tip:
You can also fill the dumplings with toasted bread cubes. To do this, press the mass flat on the hand, place 2-3 bread cubes on top and then fold it up and shape into a dumpling.
The dumplings are wonderfully fluffy without them and without them, the recipe is also suitable for eaters with celiac disease.

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.