Missouri Rhineland Potato Dumplings
Boiled dumplings made from mashed and raw grated potatoes, a German Missouri Rhineland side dish for hearty roasts.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 240 kcal
Equipment
- •Potato ricer
- •Cheesecloth
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 6
- carbs
- 40
- protein
- 6
- calories
- 240
Instructions
- 1
Boil two-thirds of the potatoes whole until tender. Peel and mash them through a ricer, then cool completely.
- 2
Peel and finely grate the remaining raw potatoes. Squeeze out the extra liquid using cheesecloth.
- 3
Combine the riced and grated potatoes with eggs, flour, farina, nutmeg, and a pinch of salt.
- 4
Mix everything together until a firm dough forms.
- 5
Wet your hands and shape the dough into golf ball-sized dumplings.
- 6
Gently drop the dumplings into a large pot of simmering salted water.
- 7
Cook for 15-20 minutes until the dumplings float and are cooked through.
- 8
Melt butter in a skillet and toast breadcrumbs until golden. Spoon over the drained dumplings before serving.
Chef's tips
Using cooked and raw potatoes gives the dumplings a light, firm texture. Keep the water gently simmering so the dumplings do not break.
Storage
Refrigerate cooked dumplings up to 2 days.
Reheating
Reheat in simmering water for a few minutes or pan-fry in butter until warmed through.
Common mistakes to avoid
- •Not squeezing enough liquid from the grated potatoes, which makes the dumplings gummy
- •Boiling the water too hard, which breaks the dumplings apart
Serving suggestions
Cooked Missouri Rhineland Potato Dumplings?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Missouri
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
