German classics
Potato dumplings made with cooked potatoes
These dumplings use cooked potatoes throughout, with no grated raw potato mixture.
- Total time
- 65 min
- Servings / pieces
- 4
- Topic
- German classics
These dumplings use cooked potatoes throughout, with no grated raw potato mixture. Floury potatoes provide a light, relatively dry base. Press them while warm, then let them cool before adding yolks and starch so the egg does not set prematurely. The required starch varies slightly with the moisture in the potatoes. A small test dumpling prevents an entire batch from breaking up in the water. Serve the finished dumplings with beef roulades, goulash or mushrooms, spooning a little sauce around rather than overloading their delicate surfaces.
Method
Step by step
- 01
Cook the potatoes
Boil unpeeled potatoes in salted water for 20–30 minutes, depending on size, until tender. Drain, let steam escape for five minutes and peel while warm. The skins help prevent unnecessary water absorption during cooking.
- 02
Dry the mash
Press potatoes through a ricer into a wide bowl. Spread loosely and cool for about 15 minutes. Let visible steam escape rather than packing the hot potatoes into a dense ball that traps moisture.
- 03
Bring together
Add starch, yolks, soft butter, salt and a little nutmeg. Combine briefly by hand until even. Avoid prolonged kneading. The mixture should shape easily and may remain slightly tacky to the touch.
- 04
Test the mixture
Heat salted water in a large pan to just below boiling. Cook a small test dumpling for five minutes. If it breaks apart, work a tablespoon of starch into the remaining mixture. Test before shaping the whole batch.
- 05
Poach gently
Using lightly dusted hands, form eight smooth dumplings. Cook in water that is not bubbling vigorously for 18–20 minutes. They usually float, but also cut one open to check for an evenly set centre. Lift carefully and drain.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Moisture matters
Waxy, young or very watery potatoes often need more starch and give firmer dumplings. Choose floury potatoes and allow plenty of steam to escape. Add extra starch a tablespoon at a time; large quantities can create a rubbery texture.
Avoid vigorous boiling
Rapidly boiling water wears away the surface and can damage the dumplings. Increase the heat briefly after adding them until the water is hot again, then reduce it. Give them enough room to avoid collisions.
Kitchen questions
One more question?
Can I use yesterday’s potatoes?
Yes, if they were cooked without absorbing lots of water. Warm potatoes rice more easily; press cold ones finely before combining.
Why are the dumplings sticky?
The potatoes may have been overworked or blended. Use a ricer and combine the mixture only briefly.
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