Dumplings from cooked Potatoes – “Baumwollne”

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  •     8 lbs    cooked and peeled Potatoes
  •    4 tsp    Salt
  •  2¼ lbs    Potato Starch
  •                Water
  • 4 slices    French Bread
  •    4 tbs    Butter
  •                Extra Potato Starch for coating


Dice bread into small cubes and brown in butter, then set aside.
Press cooked potatoes through a potato press into a large bowl (easier if they are still warm).
Add salt and starch and mix together.
Mix in 3 cups of water to start with and gradually add more water as needed.
The consistency should be somewhat like Play Doh.  

Scoop out a portion to make one dumpling.
Insert a few of the browned bread cubes in the center and tightly squeeze into a ball and roll, so that it is smooth and without seams, about 2½ inches in diameter.
Roll ball in some potato starch to coat.
Repeat with rest of dough.
Individually freeze the dumplings until you are ready to cook them.

  To cook:  Bring a pot of salted water to boil (pot should be large enough so that the dumplings can float freely).
Place frozen dumplings into the water and then return to boil.
Turn down to a low boil and cook for about 20 minutes.
Gently stir occasionally after you place the dumplings into the pot until they float in the water.

Tip for freezing: Lay dumplings out on cookie sheet and place in freezer.
When hardened wrap airtight and keep frozen until you use them.

Color difference is attributed to the type of potato used.

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