North German Potato Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 2 egg (s)
- 300 g whole wheat flour
- 1 pinch (s) nutmeg
- 1 teaspoon marjoram
- 1 teaspoon salt
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook them in salted water until cooked through. Then drain, place in a mixing bowl and mash with a potato masher. Then let the mashed potatoes cool down a bit so that the eggs don`t stick.
- Add the eggs, wholemeal flour (or type 405 wheat flour, if you don`t like it so gritty in terms of taste), nutmeg, marjoram, salt and butter and use a hand mixer with a dough hook to mix everything into a smooth dough. Let the dough rest for 30 minutes to allow it to develop.
- Then bring enough water to the boil in a large saucepan and salt the water so that the potato dumplings do not leach out.
- Shape the dumplings with a moistened tablespoon (the dough is very slippery so you cannot work it with your hands). The dumplings then have a dumpling shape, so they are not round.
- Put the potato dumplings in the hot, but no longer boiling (!) Water and let it steep for about 15 minutes. When the dumplings float up, they`re done. Caution: If the water is still boiling, the dumplings can fall apart!
- Take the dumplings out of the water with a skimmer and serve in a preheated bowl.
- A little tip: I always put an upturned saucer in the bowl so that the dumplings do not lie in the remaining drained water.
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