Merken Classic German potato dumplings elevated with a fragrant truffle oil drizzle, resulting in a luxurious, pillowy side dish perfect for festive occasions or special dinners.
I have always loved how these potato dumplings bring a comforting yet refined touch to our family dinners.
Ingredients
- Potatoes: 1.2 kg (2.6 lbs) starchy potatoes (e.g. Russet or Yukon Gold)
- Dumpling Mixture: 2 large eggs , 60 g (½ cup) potato starch (or substitute with cornstarch) , 1 tsp fine sea salt , ⅛ tsp ground white pepper , ⅛ tsp freshly grated nutmeg
- Filling (optional): 40 g (1.5 oz) toasted white bread croutons (cut into small cubes)
- To Serve: 2 tbsp unsalted butter , 2 tbsp fresh chives , finely chopped , 2–3 tsp high-quality truffle oil
Instructions
- Step 1:
- Scrub the potatoes and place them (unpeeled) in a large pot of cold salted water. Bring to a boil and cook until fork-tender, about 20–25 minutes.
- Step 2:
- Drain , let cool slightly , then peel while still warm. Pass through a potato ricer or mash until very smooth.
- Step 3:
- Spread the mashed potatoes on a tray to steam off excess moisture and cool to lukewarm (about 10 minutes).
- Step 4:
- Transfer potatoes to a large bowl. Add eggs , potato starch , salt , white pepper , and nutmeg. Mix gently but thoroughly to form a smooth , pliable dough. If too sticky , add a little more starch.
- Step 5:
- Bring a large pot of salted water to a gentle simmer (not a rolling boil).
- Step 6:
- With moistened hands , take a portion of dough (about the size of a small lemon). Flatten , place 2–3 croutons in the center , then close the dough around them and roll into a smooth ball. Repeat with the remaining dough.
- Step 7:
- Carefully lower dumplings into the simmering water. Cook in batches if needed. Dumplings will sink , then rise to the surface; simmer gently for 15–20 minutes until cooked through.
- Step 8:
- Meanwhile , melt the butter in a small pan until foaming.
- Step 9:
- Remove dumplings with a slotted spoon and drain briefly. Arrange on a serving dish. Drizzle with melted butter and truffle oil. Sprinkle with chives and serve immediately.
Merken This recipe often sparks warm conversations during family dinners and brings everyone to the table with joy.
Tips for Perfect Dumplings
Use starchy potatoes for the fluffiest texture and ensure you dry the mashed potatoes well to avoid soggy dough.
Serving Suggestions
Pair these dumplings with roasted meats , mushroom ragout , or enjoy as a vegetarian main with sautéed greens.
Variations
Enhance with shaved black truffle for an extra-luxurious touch or omit the filling for a simple version.
Merken Enjoy these elegant potato dumplings as a comforting yet refined side at your next special occasion.
Rezept-Fragen und Antworten
- → Welche Kartoffelsorte eignet sich am besten?
Stärkehaltige Kartoffeln wie Russet oder Yukon Gold sorgen für eine fluffige und elastische Konsistenz der Knödel.
- → Wie gelingt die perfekte Konsistenz der Knödelmasse?
Durch sorgfältiges Mischen von Kartoffeln, Eiern und Kartoffelstärke entsteht ein glatter Teig. Bei Bedarf kann mehr Stärke für bessere Bindung hinzugefügt werden.
- → Wozu dienen die gerösteten Weißbrot-Croutons?
Sie werden als Füllung verwendet und verleihen den Knödeln eine knusprige Überraschung im Inneren.
- → Wie lässt sich das Trüffelöl am besten einsetzen?
Nach dem Kochen werden die Knödel mit geschmolzener Butter beträufelt, anschließend mit Trüffelöl veredelt, um das Aroma intensiv hervorzuheben.
- → Kann man die Knödel vorbereiten und später kochen?
Ja, die geformten Knödel lassen sich kühlen und kurz vor dem Servieren kochen, so bleibt die Zubereitung flexibel.