Potato dumplings

Potato dumplings

Total: 1 hr | Active: 50 min.
vegetarian, lactose-free
Nutritional value / person: 285 kcal
, Fat: 2 g
, Carbohydrate: 54 g
, Protein: 10 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g mealy potatoes
salted water, boiling


180 g white flour
1 tsp salt
2 pinches nutmeg
a little pepper
1 egg, beaten

To shape

4 tbsp white flour

Potato dumplings

salted water, boiling

To fry

clarified butter for frying
¼ tsp salt
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How it's done

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Cook the potatoes, uncovered, in boiling salted water for approx. 25 mins. until soft. Drain the potatoes, peel while still hot, cut into pieces, pass through a food mill into a bowl and allow to cool slightly.


Mix the flour with all the other ingredients up to and including the pepper, mix into the potatoes along with the egg. Quickly knead into a soft, smooth dough. Cover and leave to stand at room temperature for approx. 10 mins.

To shape

Divide the dough into quarters. On a lightly floured surface, shape each piece into a roll approx. 2.5 cm in diameter and cut into pieces approx. 1 cm wide. With a little flour, shape the pieces of dough into finger-shaped dumplings that are a little thinner at the ends.

Potato dumplings

Cook the dumplings in batches in simmering salted water until they float to the surface. Remove with a slotted spoon and drain well.

To fry

Heat the clarified butter in a non-stick frying pan. Fry the dumplings for approx. 4 mins. per batch, season with salt.

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