Crispy Potato Dumplings with Brown Butter
Soft potato dumplings with a crispy pan-fried exterior, finished with nutty brown butter and fresh herbs. A German classic that skips the boiling step for speed.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 7g
Ingredients
- 1 lb russet potatoes
- ¾ cup all-purpose flour
- ¼ cup potato starch
- 3 tbsp butter
- 2 tbsp fresh sage or parsley
- 1 pinch salt and black pepper
Instructions
- 1
Peel potatoes and grate them into a clean kitchen towel. Wring out excess moisture over the sink until the towel is nearly dry.
- 2
Mix grated potato with flour, potato starch, salt, and pepper until you have a shaggy, barely-cohesive dough. Don't overwork it.
- 3
Heat 1 tbsp butter in a large skillet over medium-high until foaming. Working in batches, drop golf-ball-sized portions of dough onto the pan, flattening gently with a spatula.
- 4
Cook dumplings 2–3 minutes per side until golden brown and crispy at the edges. Transfer to a plate; repeat with remaining dough and 1 tbsp butter.
- 5
In the same skillet, melt remaining 1 tbsp butter over medium heat, swirling constantly until it turns golden and smells nutty, about 90 seconds.
- 6
Pour brown butter over dumplings, scatter fresh sage or parsley on top, and serve hot.
Tools you’ll need
- box grater or microplane
- clean kitchen towel
- large mixing bowl
- 12-inch skillet
- spatula
- plate
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