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Bavarian Potato Dumplings

The cuisines of Germany and Central Europe are unimaginable without dumplings, consumed in all shapes and sizes. In this version, crunchy croutons are placed in the centre.

Image of Bavarian Potato Dumplings

1.5kg/3lb potatoes, peeled
115g/4oz/ ⅔ cup semolina
115g/4oz/1 cup wholemeal flour
5ml/1sp salt
1.5ml/ tsp nutmeg
30ml/2 tbsp sunflower oil
2 thin white bread slices, crusts removed, cubed
1.5 litres/beef stock
Freshly ground black pepper
Chopped fresh flat leaf parsley, crispy bacon and onion slices, to garnish
Melted butter, to serve


Serves: 6


1. Cook the potatoes in a large pan of boiling salted water for 20 minutes, or until tender. Drain well, then mash and press through a sieve into a bowl. Add the semolina, flour, salt, a little pepper and the nutmeg and mix well.

2. Heat the oil in a frying pan and fry the cubes of bread until light golden brown. Drain the croutons on kitchen paper.

3. Divide the potato mixture into 24 balls. Press a few of the fried croutons firmly into each dumpling. Bring the stock to the boil in a large pan, add the dumplings and cook gently for 5 minutes, turning once.

4. Remove the dumplings with a slotted spoon and arrange on a warmed serving dish. Sprinkle with chopped parsley, crispy bacon and fried onion slices and serve with a jug of melted butter.

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