German Potato Dumplings Recipes

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
• Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.
• Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough.
• Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.
• Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.
• Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl., Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls., In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean., Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.

Steps:

• Cook unpeeled potatoes in a small amount of boiling, salted water (about 30 minutes), or until tender, but not mushy; peel potatoes while still warm (but not hot).
• Coarsely mash with a potato masher or use a potato ricer.
• In a small bowl, combine 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper; add to the potatoes, toss/mix until well blended. Stir in the eggs.
• Using floured hands, shape the potato mixture into 10 balls; insert a crouton into the center of each ball.
• Lightly dust the balls with flour (so they won't stick).
• In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
• With a spoon carefully drop dumplings into water.
• Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).
• Remove dumplings with a large slotted spoon to a platter.
• In a saucepan, heat and stir butter until browned; stir in the 1/2 cup bread crumbs, sprinkle over dumplings.

Steps:

• Trim crusts off bread and save them for another use.
• Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.
• Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.
• Drain.
• Cool slightly.
• Peel.
• Cut potatoes into large pieces.
• Refrigerate until cold, about 30 minutes.
• Mash potatoes with fork or run through ricer into large bowl.
• Mix in salt and nutmeg.
• Add 1/2 cup flour and cornstarch.
• Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
• Mix in egg.
• Form dough into balls, using 1/4 cupful for each.
• Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.
• Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).
• Using slotted spoon, transfer dumplings to large bowl.
• Keep covered with a damp kitchen towel as remaining dumplings are cooked.
• You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
• Peel cooked potatoes and place into a large bowl. Mash with a potato masher. Add eggs and flour and mix until well combined. Season with salt, pepper, and nutmeg.
• Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water.
• Bring water to the boil in a large pot over high heat, then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon, put them in a colander, and drain well.
• Heat butter in a skillet over medium heat and saute Schupfnudeln until golden brown and crisp from all sides, 5 to 10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.

Steps:

• Cook the potatos in their skins for 30 minutes and leave to cool in the refrigerator for several hours.
• then peel the potatos and mash them.
• mix the eggs into the flours and add the mashed potatos, season with salt and nutmeg.
• kneed into a dough.
• the dough should be quite dry otherwise the dumplings will fall apart when cooked.
• shape the dough on a floured surface with floured hands into a roll and cut into 8.
• make them into balls.
• drop the dumplings into boiling salted water and simmer the dumplings for 20 odd minutes.

Steps:

• Peel raw potatoes and grate finely.
• Put potatoes in a bowl and press down on them while tipping bowl to pour off as much liquid as possible.
• Stir in salt.
• Add as much flour as needed to make a firm dough.
• Have a pot of boiling water ready and drop in portions of dough with a tablespoon.
• Boil gently, uncovered, until dumplings float.
• Serve with onions which have been sauteed in butter until they are caramelized, poured over top of dumplings; or also good with sauerkraut.
• You can also add some grated onion to the dumpling dough if you like (about a tablespoon).
• Leftovers are good sliced and fried in butter.

Steps:

• Soak buns in bowl of water for about 30 minutes.
• Meanwhile rice or grate potato using the fine grater into a medium bowl.
• Squeeze all the water out of the soaked rolls and add to the grated potato.
• Add the rest of the ingredients and using hands, mix together.
• If dough is really sticky add a little more flour.
• Wet your hands and form balls about 2 1/2 " in diameter.
• Drop dumplings in a large pot of boiling water.
• Once dumplings have floated to the top of the water let cook another 10 minutes.
• Remove from the pot with slotted spoon.
• Enjoy.
• Added Note:.
• You might want to make extra.
• These freeze very well.
• Left overs are a great accompaniment to roast beef or pork ,just slice little less than 1/2 inch thick slices and brown in butter.