Stuffed potato dumplings

    1 hour 30 min

    The dumplings are made of a mix of potatoes cooked the day before and freshly cooked potatoes. The dumplings are stuffed with meat so they should be served as a main course.


    Pennsylvania, United States
    2 people made this

    Serves: 4 

    • 100g bacon
    • 1 leek, trimmed and finely chopped
    • 1 medium onion, finely chopped
    • 250g minced meat (half lean beef/half pork, or beef only)
    • 3 slices dry white bread, cut into small cubes
    • salt and freshly milled black pepper to taste
    • 1/2 teaspoon paprika
    • 750g starchy yellow potatoes, boiled in their skins the previous day
    • 750g raw starchy yellow potatoes, peeled
    • 4 eggs
    • 200g flour, plus more as needed
    • pinch of nutmeg
    • 75g butter
    • 2 tablespoons dried breadcrumbs

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. Cut the bacon into tiny strips. Place the strips in a large frying pan and cook slowly until done. Sauté the leek and onion until translucent and brown the minced meat in the same pan.
    2. Add the bread and season with salt, pepper and paprika. Mix well and set aside to cool.
    3. Peel the boiled potatoes and pass them through a potato ricer or mash them finely. Grate the raw potatoes and put them in a clean towel. Pick up the four corners of the towel and carefully squeeze the liquid from the potatoes by twisting the towel. Place them in a large bowl.
    4. Beat 2 eggs and mix them thoroughly with all of the potatoes. Stir in the flour. The dough should not stick to your hands. If it does, add a little more flour in small increments until you get the right consistency. Season with salt, pepper and nutmeg. Beat the remaining 2 eggs and blend them well with the stuffing.
    5. Moisten your hands (I always have bowl of cold water standing by) and divide the dough and the stuffing into 8 equal portions. Form a nice round dumpling and insert the stuffing into the centre. The stuffing should be very well covered. Place the finished dumplings on a wet plate to prevent them from sticking.
    6. Bring a large pot of salted water to the boil and slide the dumplings into the water. Immediately reduce the heat, cover and let simmer for 30 minutes. Remove the dumplings with a slotted spoon and drain them in a colander.
    7. Melt the butter in a small saucepan and brown the breadcrumbs in it. Drizzle the butter over the hot dumplings and serve at once.

    For more information:

    My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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