Barriehie
Veteran
A friend went to Germany and brought some of these back and all I got was a description and some pictures... 
So, 8 lbs/3.6 kg of potatoes later I've managed these. Recipe makes 8 dumplings that are 2"/5 cm in diameter.
Ingredients:
1 lb/.45 kg of potatoes (I used russet.)
1 large egg
3 oz/90 grams potato starch
Salt to taste
Optional seasonings: nutmeg, celery seeds, pepper
Method:
Peel and chunk the potatoes if boiling otherwise bake.
When the potatoes are done, peel if baked, and spread out until they quit steaming; you want them dry.
Mash the potatoes and then rice or just rice them to get a fine texture. I found that mashing mine first was easier than just using the ricer.
Mashed
Riced
Combine all until well incorporated to form the dough.
I then refrigerated to chill and make the dough easier to form.
Cooking:
The water has to be simmering; boiling will provide a higher chance of things falling apart! I've found that a water temperature of 205°F/96°C works well. This is just enough such that when they're starting to float they'll roll around just enough to cook evenly. The water has to be deep enough they don't sit on the bottom of the pan.
Mine were done after 15 minutes.
Just in, sunken.
Done, floating.
Enjoy!
Note: When you plate them after cooking keep them from touching. The starch makes them pretty sticky.
If stored for more than a day or two in the frig they will dry out and become cannon balls. The starches will start contracting... The best way to reheat is to slow simmer until their original volume is recovered.
So, 8 lbs/3.6 kg of potatoes later I've managed these. Recipe makes 8 dumplings that are 2"/5 cm in diameter.Ingredients:
1 lb/.45 kg of potatoes (I used russet.)
1 large egg
3 oz/90 grams potato starch
Salt to taste
Optional seasonings: nutmeg, celery seeds, pepper
Method:
Peel and chunk the potatoes if boiling otherwise bake.
When the potatoes are done, peel if baked, and spread out until they quit steaming; you want them dry.
Mash the potatoes and then rice or just rice them to get a fine texture. I found that mashing mine first was easier than just using the ricer.
Mashed
Riced
Combine all until well incorporated to form the dough.
I then refrigerated to chill and make the dough easier to form.
Cooking:
The water has to be simmering; boiling will provide a higher chance of things falling apart! I've found that a water temperature of 205°F/96°C works well. This is just enough such that when they're starting to float they'll roll around just enough to cook evenly. The water has to be deep enough they don't sit on the bottom of the pan.
Mine were done after 15 minutes.
Just in, sunken.
Done, floating.
Enjoy!
Note: When you plate them after cooking keep them from touching. The starch makes them pretty sticky.
If stored for more than a day or two in the frig they will dry out and become cannon balls. The starches will start contracting... The best way to reheat is to slow simmer until their original volume is recovered.
Last edited:
