My grandmother used all cooked potatoes to make her potato dumplings. My friend Gert Reitner likes them made all with raw potatoes the best.
I like them all but I would say I like to make the ones with half cooked and half raw the best.
Here is the recipe I use.
Which of these potatoes to use ?
The brown skin Russet are the best to use. a medium brown Russet has
roughly 70 grams of starch while the Red Skin potato has about 50 - 55 grams.
So definitely for these dumplings use the brown Russet.
Prep time:
| Cook time:
| Total time:
| Yield: 30 small or 15 large dumplings , Serving size: 2 small or 1 large dumpling | Calories per serving: 399gr | Fat per serving: 5 gr | carbs per serving: 42 gr | protein per serving:6 gr
Ingredients: 5 ibs Baking Russet potatoes
6 eggs beaten
1 cup flour , plus a bit more if needed
4 teaspoons salt
2 teaspoon pepper
4 tablespoons chopped parsley
4 tablespoons chopped chives (optional)
25-35 croutons
depending on size
*one may use potato flakes to make mashed potato.
You can substitute some of the potatoes with potato flakes
to make mashed potatoes
The potatoes should be shredded very fine. When I first made these I only had a coarse shredder
so I put them in a food processor to make them fine enough. You could also chop them with a knife.
Peel the potatoes and keep them in water with some acid solution like vinegar, lemon juice or anti-oxident until you are ready to shred.
Shred roughly half of the potatoes and boil the rest for mashed potatoes. You can use any ratio you want. some like more raw potatoes, some like more cooked potato.
It is important however to have the shreds smaller. So I used a food processor to grind them smaller.
You could also just use a knfie.
Here is what size the shreds should look like.
Now you need to sqeeze the water out of the potatoes. This is very important. . A potato ricer squeezes out the water well without too much effort.
Another way is to use a towel.
Put a handful of shredded potatoes in the center of a tea towel and wrap the towel around it.
Roll it up in a ball and squeeze out the water. Gently so you don't rip the towel.
The potato is dry and holds in a ball.
Making the Croutons
The croutons are too stuff in the center of the dumplings, otherwise it would never cook properly
in the center. The dumpling would likely end up dissolving on the outside.
Dry rolls are perfect for this.
Cut off the crust and cut into 1/2 inch croutons. At least I like to cut off the crust.
Brown them in a sklllet on medium heat with the oil and butter. Watch out they burn. So stir them often while you are building your dough.
Add the mashed potatoes, 1 cup flour, eggs and seasonings and blend together.
A nice tight dumpling dough is desired so here is where you can adjust it using more flour or potato flakes.
Grab a ball of dough a little smaller than a tennis ball and flatten it out.
It could be best to try a dumpling with some croutons and test it.
Here is a dumpling I should have put more croutons in. It didn't get done all the way through.
Flatten out the dough and add a few croutons.
roll it back up in a ball around them.
SImmer the balls in boiling salted water for about 15 -20 minutes. Don't over boil or they
will split.
The combination of the raw and cooked potatoes makes a nice texture as well as unique flavor that you don't get with just cooked potatoes.
Here is what they look like on the inside. The croutons add texture but also hasten the cooking time. If your making lage dumplings, imagine how long they would take to cook all the way to the center.
You can also use the starch that is left in the bowl
Add this to the potao mix in place of or in addition to the flour or potato flakes.
These are excellent with a stew or roast with gravy
My grandmother use to like to brown the dumplings in butter and even add some crushed saltine crackers to give them a crumb finish.
You can serve 1 big dumpling or several small ones. This is a dumpling made only with raw potatoes
A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
Bonus Recipe CD with the Ebook and recipes with step by step pictures
Biography of my grandma
Emma Block From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
Brown them in a sklllet on medium heat with the oil and butter. Watch out they burn. So stir them often while you are building your dough. 
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