Name: Bavarian potato dumplings
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 8 dumplings
Ingredients: 800 g floury potatoes; 150 g potato starch; 50 g coarse flour; 1 pc egg; 1 teaspoon salt; 0.25 teaspoon nutmeg; 2 slices toast bread; 20 g butter; 3 l water; 2 teaspoons salt

Step by step process

Preparing the potato dough

1
Bavarian potato dumplings start with well-chosen potatoes. Boil the peeled mealy potatoes in salted water until soft, drain them and let the excess moisture steam off for a moment. While still warm, press them finely and spread them in a thin layer on a board so they cool completely.
TIP:
Grate the potatoes finely or press them through a sieve, then gently squeeze them on a clean towel or sieve to remove excess moisture. This will prevent the dough from becoming mushy and result in a firmer, more moldable consistency.
2
Add potato starch, coarse flour, one egg, salt and a pinch of freshly grated nutmeg to the fully cooled potatoes. Quickly and gently work everything into a smooth, slightly springy dough. Do not overwork it, or the dumplings will turn hard after cooking.
TIP:
Add potato flour gradually so that the dough remains slightly pliable. Dough that is too dry will harden after cooking. Follow the same approach with other types of dough where moisture balance is important.

Shaping with a crouton center

3
Cut the slices of toast bread into small cubes and fry them in melted butter until golden into crispy croutons. Then set them aside to cool slightly.
4
With damp hands, shape the dough into balls the size of a small orange. Press a few croutons into the center of each and carefully seal the dough around them, so the dumplings do not fall apart during cooking and the croutons stay hidden inside.

Cooking and serving

5
In a large pot, bring the salted water to a boil and lower the heat so the surface only gently simmers. Add the dumplings in smaller batches and cook them for 18 to 20 minutes, until they float to the surface.
6
Lift the cooked dumplings out with a slotted spoon, let them drain briefly and serve hot. They pair wonderfully with roast duck, pork knuckle and dark gravies.