What is it?
A German dumpling made from potatoes.
How is it called in German?
“Kartoffel” is the German word for “Potatoe”.
Cultural Background Story
The Spanish conquered the NEW WORLD (1st half of the 16th century) at a time, when the potato was already a core food in the Inkas diet and was worshiped.
Around 1570 the potato reached Spain. From there the potato made its way to Italy and then slowly spread throughout the European mainland. Now the potato existed, but it wasn’t on the menu yet and was seen as food for animals. But despite scepticism from the population, the potato quickly became an elementary side dish and different recipes were developed.
Through this it became clear that the exotic bulb was extremely well suited for dumplings. The potato dumpling became one of the most popular side dishes of the century and was the base for a multitude of recipes.
Photo: Christopher Columbus
Floury potatoes are the guarantee for the perfect dumpling.
Tip: If the dough is a bit too soft, the dumplings may fall apart. To avoid this, add a little bit of starch to cold water and add this mixture to the boiling water.
- 2 pounds potatoes
- 1/2 cup all-purpose flour
- 1 egg
- 1 1/2 tsp. salt
- 1/2 tsp. nutmeg
- Cook or microwave potatoes until soft.
- Press through potato ricer into a large bowl.
- Add egg, flour, salt and nutmeg.
- Mix well and allow to rest for about 30 minutes.
- Shape dough into dumplings.
- Drop dumplings with a slotted spoon into simmering water and cook for about 15 -20 minutes.
Potato dumplings are a traditional side to German meat dishes with rich gravies.