German Potato Dumplings - Kamufox

These German Potato Dumplings are the newest import to my potato side dish collection. They're stuffed with crispy croutons slathered in browned butter and good with bacon, fried onions, and mushroom sauce. If you have time, roast the potatoes (instead of boiling them), and they will be nice. I like to serve them with sausage and red cabbage.

Agent Time: 20 minutes

Cooking time: 55 minutes

Extra time: 10 minutes

Total time: 1 hour 25 minutes

Services: 8

Yield: 8 large dumplings

Raw materials

• 1 ½ pounds of russet potatoes
• 1 stick unsalted butter
• 2 cups of fresh breadcrumbs
• One pinch of freshly grated nutmeg, or to taste
• One cayenne pepper, or to taste
• Salt and freshly ground black pepper to taste
• Two large eggs
• 1 cup all-purpose flour
• 1 tbsp chopped fresh onion, or to taste

Directions

Step 1

Place potatoes in a large bowl and cover with salted water; Bring to a boil. Reduce heat to medium and simmer until tender, 15 to 20 minutes. Drain and let incredibly until easy to handle.

Step 2

While the potatoes are cooling, melt the butter in a frying pan over medium heat. Add breadcrumbs; Cook and stir until golden brown and crisp, 4 to 5 minutes. Remove heat and use a slotted spoon to transfer the croutons to a bowl. Separate the brown butter in the pan.

Step 3

Peel the potatoes and place them in a large bowl—season with nutmeg, curry powder, salt, and pepper. Add eggs and beat until combined. Stir until flour is incorporated; Do not over-mix.

Step 4

Bring a pot of salted water to a boil. Wet your hands with water and spoon the dough onto your palms. Shape the dough into a circle, make a light indentation in the centre, and place 2 or 3 croutons inside. Pull the dough around the croutons to seal it and roll it into a smooth ball. Repeat to make seven more dumplings.

Step 5

Use a large spoon to lower the dumplings one at a time into the boiling water. Cook for 1 to 2 minutes until they float to the top. Cover and simmer over medium-low heat for 10 minutes. Flip the dumplings and cook until puffed, about 10 minutes more.

Step 6

Transfer the dumplings to a serving plate and drizzle with the reserved brown butter. Crumble over the remaining croutons and garnish with chives. Allow the dumplings to firm up slightly before serving, about 10 minutes.

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