Potato Dumplings with Brown Butter
Pillowy pan-fried potato dumplings with crispy edges and a nutty brown butter sauce. A German comfort classic that tastes fancy but comes together in one skillet.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 9g
Ingredients
- 1 lb russet potatoes
- ¾ cup all-purpose flour
- 1 whole egg
- 4 tbsp butter
- 2 tbsp fresh parsley, chopped
- ¼ tsp nutmeg, freshly grated
Instructions
- 1
Boil potatoes in salted water until just fork-tender, about 10 minutes. Drain and let cool slightly, then peel and press through a ricer into a bowl.
- 2
Fold flour, egg, nutmeg, salt, and pepper into potatoes until a soft dough forms. Divide into 8 balls, flatten slightly into thick patties.
- 3
Heat 2 tbsp butter in a large skillet over medium-high. Pan-fry half the dumplings 3 minutes per side until edges turn golden and crispy.
- 4
Transfer cooked dumplings to a plate. Add remaining 2 tbsp butter to the skillet and repeat with the second batch.
- 5
Return all dumplings to the skillet. Lower heat to medium. Add butter to the pan and let it foam and brown, ~90 seconds, stirring gently to coat.
- 6
Sprinkle parsley over the dumplings. Serve immediately while crispy and warm.
Tools you’ll need
- large pot for boiling
- ricer or masher
- 12-inch skillet
- wooden spoon
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