Potato dumplings are these great, little, underrated sidekicks like Spätzle (German egg noodles). 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 perfect with any anything that has a great sauce, so EASY and yummy!!
Next time you're making any kind of roast, why not quickly transform those boring potatoes into little dumplings?
Stuffing them is also fun! I am thinking put some of your roast in them (like I did in the picture below), or use herbed goat cheese or work in cooked bits of bacon. The possibilities are endless!
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
- Peel and large cut up the potatoes into smaller chunks, so they boil faster.
- Boil in unsalted water until soft (I like to test with a fork) for about 10 to 15 minutes.
- Drain and purée with a press (see picture, also works nicely for Spätzle!) or a masher or hand held mixer.
- Put on another pot of water on high and add some salt.
- Press the potatoes down in a bowl, draw a cross with a knife and shovel up ¼ of the potatoes, moving it onto the other ¾. 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!)
- 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.
- Shape about 10 little balls and drop them into the salted, boiling water.
- Boil for about 10 minutes.
- Use a skimmer and run some cool water over the dumplings.
- Serve with your favorite roast and red cabbage for the perfect German meal! Guten Appetit!