German Dumplings provide tender puffs of potato ready to delight the tastebuds and fill up bellies! Topped with a delightful brown butter and onion sauce, German Dumplings are a really simple yet extremely tasty accompaniment to your favorite pork dish, braised beef, or even German sausages (to keep the theme going). There’s a reason “dumpling” has become a term of endearment; these little spheres of deliciousness will endear themselves to you!
Ingredients
For the dumplings:
- 3 pounds medium potatoes, peeled and quartered
- 12 cups water, plus more, to taste
- 1 cup all-purpose flour
- 3 large eggs, lightly beaten
- 2/3 cup dry breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
For the sauce:
- 1/2 cup butter, cubed
- 1 tablespoon onion, chopped
- 1/4 cup dry breadcrumbs
- parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –Place the potatoes in a Dutch oven and add enough of the extra water to cover them by 1 inch.
Step 2 –Bring the water to a boil, then reduce the heat and cook, uncovered, until the potatoes are tender, about 15-20 minutes.
Step 3 –Drain the potatoes, transfer them to a large bowl, and mash them.
Step 4 –Stir the flour, the eggs, 2/3 cup of the breadcrumbs, the salt, and the nutmeg into the mashed potatoes.
Step 5 –Shape the potato mixture into 16 2-inch balls.
Step 6 –In a Dutch oven, bring the remaining 12 cups of the water to a boil.
Step 7 –Carefully add the potato mixtures.
Step 8 –Reduce the heat and allow the dumplings to simmer, uncovered, until a toothpick inserted into the center of the dumplings comes out clean, about 7-9 minutes.
Step 9 –Transfer the dumplings to a plate using a slotted spoon.
Step 10 –In a small heavy saucepan, heat the butter and the onion over medium heat and cook, stirring constantly, until the butter is golden-brown, about 5-7 minutes.
Step 11 –Transfer the saucepan from the heat and stir in the remaining breadcrumbs.
Step 12 –Serve the dumplings with the brown butter sauce, garnished with the parsley.
