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Potato dumplings recipe - instructions & tips


You don't have to be a professional to make potato dumplings yourself. With a little practice and the right recipe, it's easy to do.

Potato dumplings are easy to make yourself

The dumplings are known from Bavaria. They are often served with roast pork, leg of veal and duck. The potato dumplings or dumplings are known everywhere in Europe and in a variety of ways.

In the supermarket you get ready to buy various potato dumplings that you only have to throw in the pot. Of course, this is the easiest. But if you want to try homemade dumplings, you don't need to be very afraid. Making dumplings yourself is really not difficult. It only takes a little practice.

Dumplings, by the way, taste best with poultry dishes with duck or goose, game dishes or with a roast. This of course includes a delicious sauce so that the dumplings don't taste too dry. We have a very simple basic recipe for you below that actually always works.

Ingredients for potato dumplings

  • 1 kilogram of potatoes (floury)
  • big pot
  • salt
  • water
  • 1 egg
  • ricer
  • pepper
  • nutmeg
  • 2 tablespoons of semolina
  • potato flour
  • 2 tablespoons of flour
  • margarine
  • ladle

Prepare potato dumplings

You can make potato dumplings from both raw and cooked potatoes. Our recipe is about potatoes that have already been cooked. So cook the potatoes the day before.

" Step 1:

Peel a kilogram of potatoes and place them in a bowl of cold water. This prevents browning.

" Step 2:

Cut the potatoes into small pieces and put them in a saucepan. Fill it up with water so that all potatoes are barely covered. Now salt the water and bring it to a boil.

" Step 3:

The potatoes are cooked for around 20 minutes. Use a fork to check that they are soft enough. Now all you have to do is cool the potatoes, then you can continue the next day. Keep the potatoes cool overnight.

»Step 4:

Now it's time to get down to business. The potatoes are now gradually pushed through the potato press. Alternatively, you can also use a potato masher.

»Step 5:

Mix a little pepper, salt, nutmeg and the egg into the potato mass. Then add 2 tablespoons of flour and semolina. Knead the mass thoroughly. Depending on your needs, you can add potato flour to create a malleable mass.

»Step 6:

Bring plenty of water to a boil in a large saucepan. Only then add a little salt. Also add a little margarine.

" Tip: To test whether the potato mass has the right consistency, form a small dumpling with your hands and add it to the boiling water. If it disintegrates, a little more potato flour must be added to the mass.

»Step 7:

When you have the correct consistency of the mass, you can form further dumplings. They are best when they are about the size of a fist. Once the dumplings are in the water, the heat is reduced.

»Step 8:

When the dumplings float on the surface of the water, they only need about five minutes to cook. With the ladle you can gently get it out of the water.