Pan-Fried Potato Dumplings
Crispy, fluffy potato dumplings inspired by German kartoffelknödel — boiled until tender, then pan-fried until golden. Serve with a brown butter sauce and caramelized onions for authentic comfort.
- Total time
- 25 min
- Servings
- 4
- Calories
- 340
- Protein
- 7g
Ingredients
- 1.5 lb russet potatoes
- ¾ cup all-purpose flour
- 1 whole egg
- 1 large yellow onion
- 4 tbsp butter
- 2 tbsp fresh parsley
Instructions
- 1
Boil potatoes whole in salted water until fork-tender, about 12 minutes. Drain and cool until you can handle them.
- 2
Peel cooled potatoes and press through a ricer into a large bowl. Add flour, egg, and a pinch of salt; fold until dough holds together.
- 3
Divide dough into 8 balls, rolling gently between your palms. Boil in salted water until they float, then 2 minutes more.
- 4
Slice onion into thin rings. Heat 2 tbsp butter in a 12-inch skillet over medium until golden, then cook onions until caramelized, ~8 minutes.
- 5
Transfer caramelized onions to a plate. Add remaining 2 tbsp butter to the skillet, raise heat to medium-high.
- 6
Pan-fry dumplings in batches until golden brown on all sides, about 4 minutes total. Toss with caramelized onions and parsley; serve hot.
Tools you’ll need
- large pot
- 12-inch skillet
- ricer or fine grater
- large bowl
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