Potato dumplings are comforting alternative to mashed potatoes
When we’re talking about potato dumplings, there will be many opinions on the “correct” way to make them. For German potato dumplings, there are a few schools of thought. There are some who swear that a pinch of ground nutmeg is the best seasoning, while others think that dried marjoram is the way to go.
Personally, I prefer the savory flavor from dried marjoram as well as some finely chopped (or grated) onion and celery for added flavor and interest.
For additional texture, these dumplings can either be filled with a toasted bread crouton in the center, or topped with toasted breadcrumbs just before serving.
Both are delicious options to try, but this recipe calls for the latter.
What’s the difference between gnocchi and potato dumplings?
Gnocchi are small dumplings found in Italian cuisine. They are frequently rolled on a textured board or with a fork to make small indentations along the dumplings. When served with a sauce, these indentations capture some of the sauce in each bite.
German-style potato dumplings are also made primarily with potatoes, but they are quite a bit larger.
They are seasoned with marjoram or nutmeg and topped with toasted breadcrumbs before serving.
What are potato dumplings made of?
Potato dumplings are made with riced potatoes, potato starch and eggs for binding. They are often topped with toasted breadcrumbs or stuffed with a toasted bread crouton.
POTATO DUMPLINGS Makes: 1 2 dumplings, 4 to 6 servings
2 pounds russet potatoes (about 4 medium)
2 large eggs
1 small yellow onion 1 to 2 stalks celery
1 cup plus 2 tablespoons potato starch, divided
1 tablespoon kosher salt
1 . Peel 2 pounds russet potatoes. Place in a large pot or Dutch oven and add enough water to cover. Bring to a boil over high heat. Reduce the heat as needed and simmer until tender when pierced with a fork, 2 0 to 3 0 minutes. Drain and let the potatoes cool to room temperature. Refrigerate for at least 1 hour and up to overnight. (Chilled potatoes are easier to rice.)
2 . Bring a large pot or Dutch oven of salted water to a boil. Meanwhile, make the dumpling dough and form the dumplings.
3 . Place 2 large eggs in a large bowl and beat until combined. Mince 1 small yellow onion until you have ⅓ cup (or grate on the large holes of a box grater). Mince 1 to 2 celery stalks until you have ¼ cup. Add the onion and celery to the eggs.
4 . Pass potatoes through a potato ricer or grate on the small holes of a box grater until you have 4 cups. Add the potatoes, 1 cup of the potato starch, 1 tablespoon kosher salt and 1 teaspoon dried marjoram to the bowl, and stir until just combined.
5 . Divide mixture into 1 2 portions and shape each into 1 teaspoon dried marjoram 2 tablespoons unsalted butter ½ cup plain dry breadcrumbs
a round dumpling. Place remaining 2 tablespoons potato starch in small bowl. Roll each dumpling in potato starch until coated, then put on plate or baking sheet.
6 . When water is boiling, gently place dumplings in the boiling water with a slotted spoon. When dumplings float to the top, about 5 minutes, reduce heat to maintain a simmer. Cover and simmer until dumplings have puffed up a bit and have a shiny surface, about 2 0 minutes. Meanwhile, melt 2 tablespoons unsalted butter in a medium skillet over medium-high heat. Add ½ cup plain breadcrumbs and stir to coat. Cook, stirring often, until breadcrumbs are browned, 4 to 8 minutes. Remove skillet from the heat.
7 . Transfer dumplings with the slotted spoon to a bowl or a serving platter. Top with the toasted breadcrumbs and serve warm.
Notes: Mix and shape the dumplings as directed, then arrange on a rimmed baking sheet so they aren’t touching and freeze until solid. Transfer them to zip-top bags and freeze for up to three months. When ready to eat, cook in boiling water until they float, then cover, reduce the heat to low, and simmer for 2 0 minutes or until cooked through.