Potato Dumplings with Breadcrumbs
Tender potato dumplings infused with nutmeg and topped with buttery breadcrumbs. A hearty side for roast pork, goulash, or braised cabbage.
- Time
- 55 min
- Serving
- 611 kcal
- Ingredients
- ≈ $0.88
- Protein
- 14 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 300 g
- 2 Starch 25 g
- 3 Wheat flour 20 g
- 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 5 Salt 2 g
- 6 Nutmeg 1 g
- 7 Breadcrumbs 20 g
- 8 Butterpack 180 g ≈ $1.58 15 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel, chop, and boil the potatoes1 in salted water for 20 minutes until tender.
Drain, pat dry over low heat for 1 minute, then mash into a smooth purée. Let cool for 5 minutes.
Mix in cornstarch, flour, egg, nutmeg, and salt; knead quickly into a soft, firm dough.
Shape into 3–4 moist dumplings with wet hands.
Gently poach in simmering salted water for 10–12 minutes until they float and firm up.
Melt butter8 in a pan, toast the breadcrumbs for 2–3 minutes, and spoon over the dumplings before serving.
Tips
- Why it works
- Dry the potatoes over the heat to remove excess moisture so the dumplings don't fall apart when cooked. If they are too wet, the balls will break up in the water.
- Substitutions
- Instead of nutmeg, use ½ tsp of ground ginger for a sharper taste. Replace the breadcrumbs with 20 g of cornflakes, but they will brown faster.
- Common mistakes
- If the dumplings don't float and stay soft, there was too little starch in the dough. Check the firmness by hand: they should resist slightly when pressed.
- Storing and reheating
- Keep in the fridge for 2 days, but it's better to eat them right away. Reheat in the microwave for 1–2 minutes with a drop of water so they don't dry out.
- Serve with
- Serve with braised cabbage and sour cream when you want a filling meal without meat. For kids, add a spoonful of grated cheese to the plate.
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