Potato dumplings

Potato dumplings are not only in Bavaria is a popular accompaniment to roast pork or pork. The best way to cook potatoes the day before, the one ungepellt kept in a refrigerator to prevent it from drying out. Before cooking, the potato dumplings, the baked potatoes are then peeled and forced through the potato ricer, or with the coarse side of a square grated potato, so the potato dumplings in Bavaria are also often called potato dumpling.


Mix flour with the potatoes, add eggs and season with salt. The potato dough with floured hands knead smooth. Depending on the size of the eggs may still add flour until the dough is not sticky and forms can be more. But do not use too much flour to the potato flavor is not superimposed. The dough should remain soft. A work surface lightly with flour, shape the dough into a roll and divide into six equal pieces. In a large soup pot salted water to a boil bubbly. The potato dumplings should have enough space to swim in the water. Reduce the temperature. With moistened hands, roll six potato dumplings, as seen in the picture above, and gently slide into the water to cool.

The water must not boil, as the potato dumplings fall apart otherwise. They should just pull in the hot water at all. When the potato dumplings are cooked, about 10 minutes after they rise to the surface. Best lifts the potato dumplings with a slotted spoon from the water.


¤ 500 g Potatoes
¤ 150 g Flour
¤ 2 Eggs
¤ Salt

Serves 3 – 328 cal per serving, 15 mins Prep – 60 mins Total