• 8 medium potatoes
  • 1/2 cup all-purpose flour
  • 2 eggs, slightly beaten
  • 1 1/2 teaspoons salt
  • 1 tablespoon minced onion
  • 2 tablespoons butter
  • 2 slices bread, cut into small cubes


Steam unpeeled potatoes until tender. Cool slightly; peel, force through a ricer. Refrigerate overnight, uncovered. Place in bowl; add flour, eggs and salt; mix well. Brown onion in butter. Add bread cubes; stir until cubes are lightly browned. Flatten a heaping tablespoon potato mixture in hand; place a small amount of bread mixture on potato mixture. Roll into a ball; repeat until both mixtures are used. Drop into a pot of boiling salted water. Boil, uncovered, for about 20 minutes. Drain; serve at once. 8 - 10 servings.(There is a wonderful German Potato Dumpling mix on the market, brand name Panni, imported from Germany. I like the shredded potato version best. I follow the above instructions with the onion, butter and bread cubes in the center; it makes a lighter dumpling. If you have any leftovers; slice into about 1/4 inch slices and brown lightly in butter)

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Submitted 6/13/05.
Source: Recipes on Parade
Submitted By: Joy Bowers
German Potato Dumplings