This recipe for German Potato Dumplings is easy to make and delicious served with any meat meals that have lots of sauce or gravy. Here I made a basic easy recipe that you can try, stuffed or plain.

Prep time: 10 minutes
Cook time: about 40 minutes
Serves: 12

Ingredients:
2 lbs. Russet potatoes
1 1/2 tsp. Salt
1/2 tsp. Pepper
1/8 tsp. Ground nutmeg
3/4 C. Flour
1/8 C. Cornstarch
1 large egg, beaten
Croutons (homemade or store bought)

What to do:
Peel and dice potatoes in about 1 to 2 inch cubes. Making sure the pieces are all about the same size so they all cook at the same rate. Boil them in salted water till tender (around 30 minutes or more according to potato type and size)
Remove from water and drain very well.
Mash Potatoes (using a fork, potato masher, ricer or hand mixer) in a large bowl and add the egg, flour, starch , nutmeg, salt and pepper and mix well with a fork or hands if the mixture has cooled down. Then continue with hands till you have a smooth formable dough.
Form dough into balls, using 1/4 cupful for each. Flour hands (if needed) with reserved flour and shape mounds into balls, press 1 crouton into each ball and seal closed, forming dumplings.

In a 5-quart saucepan bring salted water to a boil, use slotted spoon to gently lower several dumplings into water (they will sink to the bottom), when dumplings rise to surface, cook for 3 to 5 minutes longer. With slotted spoon, remove dumplings to a large platter or plate. Keep covered with a damp paper towel or kitchen towel as remaining dumplings are cooked. Repeat procedure with remaining dumplings.

Here I served it with venison steak and homemade brown gravy.

Christina’s notes:
Test one dumpling to make sure it stays together, before you cook the rest. If it doesn’t, you’ll need to add a little extra flour or liquid, depending on how sticky or dry your ‘dough’ is.
You should place no more than 6 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.