- Cook the potatoes in their skins the day before or early in the day. Cool slightly and peel. Rice the potatoes (or mash if you don't have a ricer). Let them become totally cold, cover, and refrigerate several hours or overnight.
- Make croutons by cutting bread into cubes.
- Melt the butter in a saucepan over medium heat. Add the bread cubes and fry, stirring frequently, until nicely browned on all sides. Remove from heat and set aside to cool.
- Mix into potatoes, 1 cup cornstarch, eggs and salt to make a dough that holds together when formed into dumplings. If the mixture is too moist, add a bit more cornstarch.
- Form 12 - 14 dumplings, approximately 2 inches in diameter, adding a few croutons to the middle of each dumpling.
- Drop gently into pot of boiling, salted water. Simmer gently, uncovered, about 15 - 20 minutes.
- Remove with slotted spoon and serve immediately.
- To keep the dumplings from sticking to your hands when you are forming them, you can either wet your hands with water, or dust your hands with flour. Either way works.
- Test cook one dumpling to make sure it stays together, before you cook the rest. If it doesn't, you'll need to add a bit extra flour or liquid, depending on how sticky or dry your 'dough'
- I don't really get the croutons in the center, but aside from that they were pretty good! But I think next time we'll try something different in the center.
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Mutti's German Potato Dumplings
Amount Per Serving
Calories 217 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 40mg 13%
Sodium 220mg 9%
Potassium 365mg 10%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Protein 4g 8%
Vitamin A 2%
Vitamin C 27%
* Percent Daily Values are based on a 2000 calorie diet.