German potato dumplings are either made with cooked or with raw potatoes. This recipe uses raw potatoes. The dumplings are traditionally served with roasts and lots of gravy.
28 people made this
3 to 4 slices stale white toast
1.5kg floury potatoes
salt, to taste
Method Prep:25min › Cook:20min › Ready in:45min
For the stuffing remove the crust from the toast and cut the bread into small cubes. Heat 30g of the butter in a small pan and fry the bread cubes from all sides until golden. Set aside.
Peel the potatoes, wash them and grate them into a bowl with cold water. Pour off the water and place the grated potatoes in a clean tea towel. Pick up the corners of the tea towel and squeeze the potatoes over the sink until most of the liquid has been removed.
Heat the milk, remaining 60g of butter and the salt in a saucepan. Gradually add the semolina while stirring constantly. Bring to the boil and cook, stirring, until the mixture thickens. Remove the pan from the heat and add the potatoes. Mix until well combined.
Bring a large saucepan of lightly salted water to the boil. With wet hands, shape the dough into 12 equally sized dumplings. Press a few bread cubes into each dumpling. Lower the heat and place the dumplings in the simmering water. Let simmer for 20 minutes. Remove with a slotted spoon. Do not overcrowd the pan and cook the dumplings in batches if needed.