Description
Soft and pillowy dumplings that are perfect as a side dish, pairing well with gravies and buttery sauces.
Ingredients
Scale
- 2 lbs potatoes
- 1 cup all-purpose flour
- 1 egg
- Salt to taste
- Nutmeg (optional)
- Butter (for serving)
- Gravy (for serving)
Instructions
- Peel and boil the potatoes until tender, about 15-20 minutes. Drain and let cool slightly, then mash until smooth.
- In a mixing bowl, combine the mashed potatoes with flour, egg, salt, and nutmeg (if using) to form a soft dough.
- Divide the dough into equal portions and roll each into a ball about the size of a golf ball.
- Bring a large pot of salted water to a boil. Drop in the dumplings; they are done when they float to the surface (about 5-7 minutes). Use a slotted spoon to remove them.
- Serve warm with butter and gravy drizzled over the top.
Notes
For the best texture, use starchy potatoes like Russets. Don’t overwork the dough to keep dumplings light and fluffy.
- Prep Time: 10
- Cook Time: 25
- Category: Side Dish
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 1 dumpling
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg