Birthdays are kind of a big deal in Germany. They’re always a good reason to throw a party for yourself and celebrate the start of another successful year with friends and family. So I decided to follow suit, and despite family not being close, I put together a great, little party with lots of wine and appetizers, including homemade potato dumplings stuffed with Sauerbraten, a type of German roast made from roasted beef that’s been marinated in a wine-vinegar concoction for 1 whole week before being cooked (recipe to come soon!).
 
Potato dumplings are these great, little, underrated sidekicks. Just like red cabbage from last week, they are usually not the main gig, but instead are backup singers allowing the big star to shine. They are carriers of sauces, containers of Sauerbraten, … my point being that they are extremely versatile and so EASY and yummy!!

Next time you’re making a roast, why not quickly transform those potatoes into little dumplings? I already have more and more ideas of what else to stuff them with (herbed goat cheese, anyone?) or work into the dough (last time I made these, I added little cooked bits of bacon – yum!). So let your creative juices flow, and make these your canvas for inspiration, making them just a touch more noticed when competing with superstar “pot roast.” 
 
Also, I have a WÜSTHOF knife giveaway going on right now and there are still almost 3 days left to enter (ends Wednesday night (3/22) at 9 p.m. CST)!! The Classic Ikon 7-inch hollow edge Nakiri knife is retailing at $159.95 and has easily catapulted itself to become my favorite kitchen tool for any kind of fruits or veggies I’m working with!
So hop on over to my Facebook page and follow the 3 simple steps in my giveaway post for a chance to win! If you don’t own any WÜSTHOF knives yet, you will be awed if you’re the lucky winner and get to use one of these everyday in your own kitchen! Good luck!!!
 
And if you love German food like I do and want to keep winning stuff, PLEASE SUBSCRIBE at the bottom of this post! ???? Danke! ❤️‍

Ingredients for about 10 potato dumplings (5 servings):
 
  • 2 lb potatoes (Russet work well because they are starchy and hold together well)
  • 1 egg
  • 9 oz potato starch
  • sea salt

Method:

  1. Peel and large cut up the potatoes into smaller chunks, so they boil faster.
  2. Boil in unsalted water until soft (I like to test with a fork) for about 10 to 15 minutes.
  3. Drain and purée with a press (see picture, also works nicely for Spätzle!) or a masher or hand held mixer.
  4. Put on another pot of water on high and add some salt.
  5. Press the potatoes down in a bowl, draw a cross with a knife and shovel up 1/4 of the potatoes, moving it onto the other 3/4. Then will the hollowed quarter with potato starch (or measure out the starch to add, but I find this to be much more simple and fast!)
  6. Add the egg and some salt and mix together with a fork to start with until it cooled down enough to handle with your hands. At this point, feel free to add any other ingredients as your creative mind sees fit or stuff the middle of the dumplings.
  7. Shape about 10 little balls and drop them into the salted, boiling water.
  8. Boil for about 10 minutes.
  9. Use a skimmer and run some cool water over the dumplings.
  10. Serve with your favorite roast and red cabbage for the perfect German meal! Guten Appetit!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.


An email was just sent to confirm your subscription. Please check your email and click confirm to activate your subscription.