Potato dumplings
Half raw, half cooked potato, with toasted bread cubes in the middle — for the roast, the gravy, the Sunday.
- Time
- 1 h
- Effort:
- medium
- Origin
- Thuringia
- Season
- autumn, winter
- vegetarian
- classic
- Sunday
Ingredients for 4 portions
1½ kgpotatoes · floury
3 tbspcornflour
1eggs
1stale rolls
2 tbspbutter
to tastenutmeg
to tastesalt
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Eggs
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Ready-made instead of homemade
This is what goes on the shopping list when you switch the side to “ready-made” in the week — ready in 25 min.
2 pack(s)dumpling dough (chilled)
Nutrition and ingredients then refer to the bought product.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 436 kcal |
|---|---|
| Protein | 10.5 g |
| Fat | 6.8 g |
| Carbohydrates | 80.4 g |
| of which sugar | 3.8 g |
| Fibre | 5.9 g |
| Salt | 0.3 g |
Not counted because listed without a quantity: nutmeg, salt.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Boil half the potatoes, peel and rice them; grate the other half raw and squeeze very hard in a cloth.
- 2
Knead both together with the cornflour, egg, salt and nutmeg.
- 3
Dice the roll, toast in butter; shape dumplings and press 2–3 bread cubes into each centre.
- 4
Poach in simmering salted water for 20 minutes — do not boil. They are done when they float.