German Potato Dumplings
PREP TIME: 1½ hours

Chef Fritz Blumberg and his wife Erika came to visit from Florida recently, and we made these wonderful dumplings together. We wanted to share the recipe for these light and airy little pillows with the rest of the world.


  • 6 pounds potatoes
  • 3 pounds flour
  • 3 eggs
  • salt, pepper and nutmeg to taste
  • 1 small onion, peeled
  • 2 bay leaves
  • 4 whole cloves
  • vegetable oil

Bake potatoes in a 350° F oven for 1 hour or until soft in the center. Allow the potatoes to completely cool and peel and mash well. In a saucepot bring 2–3 quarts water to a boil. Add just enough vegetable oil to cover the entire surface of the water by 1/8 of an inch. Peel the small onion and attach the bay leaves to the onion by pressing the cloves through the bay leaf into the onion. Add the onion to the boiling water. In a large mixing bowl mix together the potatoes, flour and eggs and blend well. Do not over mix. Shape the dumplings with the palms of your hands or with two spoons. Reduce the heat under the water to bring to a simmer. Drop a few of the dumplings into the simmering water at a time. When the dumplings float, they are done. Remove and keep warm.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295