These traditional potato dumplings from Germany make a great side dish but are also awesome as a standalone dish. Made two ways!
Meanwhile, melt the butter in a skillet and brown breadcrumbs for a few minutes. Pour the sauce over the dumplings and serve with meat or any other main dishes. Enjoy!
In a large pot, cook 1 pound (450g) potatoes, peel, and mash them. Meanwhile, grate the remaining 2 lbs (900g) potatoes into a pan of cold water. When done, squeeze out all water using a cheesecloth.
Mix the grated potatoes with the mashed ones. Add the salt and knead on a floured surface. If the dough is too sticky, sprinkle with some flour.
With floured hands, shape the dumplings pressing a few croutons into the center of each one and molding dough around them.
Cook in a pot of salted water for about 10 minutes or until the dumplings rise to the top. Avoid overcrowding.
While the dumplings are cooking, melt the butter in a pan and brown the breadcrumbs for a few minutes. Pour the sauce over the dumplings and enjoy!
Some recipes add a tablespoon or a few of chopped onions to the sauce together with the breadcrumbs. I haven’t tried this yet but I imagine that it’s delicious and go really nice with the dumplings. Adapted from The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton