Potato Dumplings

1. 1
   prep · ~18 min

   Boil the potatoes until fork-tender.

   Place peeled and quartered potatoes in a large pot. Cover with cold water by 2 inches and add the salt for boiling. Bring to a boil over high heat, then reduce to a steady simmer. Cook until potatoes are easily pierced with a fork, about 15 to 18 minutes.

   TIPStart with cold water — hot water cooks the outside before the center is done, leading to uneven texture.
2. 2
   prep · ~5 min

   Drain and rice the potatoes while hot.

   Drain the cooked potatoes thoroughly in a colander. Return the potatoes to the hot, dry pot and shake over low heat for 30 seconds to evaporate excess moisture. Pass the hot potatoes through a ricer onto a clean baking sheet. Spread them out and let steam escape for 5 minutes.

   TIPDo not use a masher or food processor — ricing keeps the potato light and airy. Overworking releases too much starch.
3. 3
   mix · ~3 min

   Make the dumpling dough.

   1.Transfer riced potatoes to a large mixing bowl.

   2.Sprinkle all-purpose flour, a pinch of salt, and black pepper over the potatoes.

   3.Pour in the lightly beaten egg.

   4.Gently fold everything together with your hands just until a soft, slightly sticky dough forms — do not overwork.

   TIPMix just until the dough comes together. Kneading too much develops gluten and makes the dumplings tough.
4. 4
   prep · ~5 min

   Shape the dumplings.

   1.Flour your hands lightly.

   2.Scoop out about 3 tablespoons of dough for each dumpling.

   3.Roll gently between palms into a smooth ball roughly the size of a golf ball.

   4.Place shaped dumplings on a floured baking sheet.

   TIPKeep the dumplings uniform in size so they cook evenly. A kitchen scale helps — aim for about 70g each.
5. 5
   boil · ~15 min

   Simmer the dumplings in water.

   Bring a large pot of unsalted water to a gentle boil, then reduce to a bare simmer — the surface should barely tremble. Slide the dumplings into the water in two batches to avoid crowding. Simmer for 12 to 15 minutes until they float and feel firm yet springy to the touch.

   TIPNever boil the dumplings vigorously — a rolling boil will break them apart. A gentle simmer keeps them intact.
6. 6
   prep · ~1 min

   Remove and drain the dumplings.

   Lift the cooked dumplings out with a slotted spoon and let excess water drip off. Transfer to a clean plate or tray. Repeat with the remaining batch.

7. 7
   saute · ~3 min

   Toast the breadcrumbs in butter.

   1.Melt the butter in a skillet over medium heat.

   2.Add the breadcrumbs and stir constantly.

   3.Cook until golden brown and fragrant, about 2 to 3 minutes.

   TIPWatch the breadcrumbs carefully — they go from golden to burnt in seconds.
8. 8
   assemble · ~1 min

   Coat the dumplings and serve warm.

   Gently roll the warm dumplings in the toasted buttery breadcrumbs until evenly coated. Serve immediately alongside roasted meat, sauerbraten, or a rich mushroom gravy.

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