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I lived in Southern Germany (Bavaria) for 5 years and while over there, my family fell in love with potato dumplings. I’m talking about the ones that are the size of a baseball. Here is a picture I found by searching for “Hofbrau potato dumplings” from Munich.

enter image description here

Since moving back to the US, I have not been able to find, nor make a dumpling that is remotely close. Here is what I have tried so far:

  • 100% raw potatoes, shredded, with flour and egg
  • 50% raw, shredded, and cooked, chilled, then put through a ricer, with flour and egg.
  • 100% cooked, chilled, then riced, with flour and egg.

Both tried with russet and yukon gold potatoes.

The results are:

  • 100% raw = these things are like eating marbles and stick in your belly forever.
  • 50/50 = these boiled apart, and the flavor tastes more like flour than potato.
  • 100% cooked = these boiled apart and the flavor tasted more like flour than potato.

Additionally, I have tried using farina to help bind them - still boil apart and don’t really taste very good.

Here are a few recipes I have tried:

Also tried the recipe from the Hofbrau haus cookbook - still, same problems.

Can someone(hopefully someone from Germany who knows what I am talking about) help me reproduce the authentic German potato dumplings I had in Germany?

I lived in Southern Germany (Bavaria) for 5 years and while over there, my family fell in love with potato dumplings. I’m talking about the ones that are the size of a baseball. Here is a picture I found by searching for “Hofbrau potato dumplings” from Munich.

enter image description here

Since moving back to the US, I have not been able to find, nor make a dumpling that is remotely close. Here is what I have tried so far:

  • 100% raw potatoes, shredded, with flour and egg
  • 50% raw, shredded, and cooked, chilled, then put through a ricer, with flour and egg.
  • 100% cooked, chilled, then riced, with flour and egg.

Both tried with russet and yukon gold potatoes.

The results are:

  • 100% raw = these things are like eating marbles and stick in your belly forever.
  • 50/50 = these boiled apart, and the flavor tastes more like flour than potato.
  • 100% cooked = these boiled apart and the flavor tasted more like flour than potato.

Additionally, I have tried using farina to help bind them - still boil apart and don’t really taste very good.

Here are a few recipes I have tried:

Also tried the recipe from the Hofbrau haus cookbook - still, same problems.

Can someone(hopefully someone from Germany who knows what I am talking about) help me reproduce the authentic German potato dumplings I had in Germany?

I lived in Southern Germany (Bavaria) for 5 years and while over there, my family fell in love with potato dumplings. I’m talking about the ones that are the size of a baseball. Here is a picture I found by searching for “Hofbrau potato dumplings” from Munich.

enter image description here

Since moving back to the US, I have not been able to find, nor make a dumpling that is remotely close. Here is what I have tried so far:

  • 100% raw potatoes, shredded, with flour and egg
  • 50% raw, shredded, and cooked, chilled, then put through a ricer, with flour and egg.
  • 100% cooked, chilled, then riced, with flour and egg.

Both tried with russet and yukon gold potatoes.

The results are:

  • 100% raw = these things are like eating marbles and stick in your belly forever.
  • 50/50 = these boiled apart, and the flavor tastes more like flour than potato.
  • 100% cooked = these boiled apart and the flavor tasted more like flour than potato.

Additionally, I have tried using farina to help bind them - still boil apart and don’t really taste very good.

Here are a few recipes I have tried:

Also tried the recipe from the Hofbrau haus cookbook - still, same problems.

Can someone(hopefully someone from Germany who knows what I am talking about) help me reproduce the authentic German potato dumplings I had in Germany?

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3 added description of potatoes.
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I lived in Southern Germany (Bavaria) for 5 years and while over there, my family fell in love with potato dumplings. I’m talking about the ones that are the size of a baseball. Here is a picture I found by searching for “Hofbrau potato dumplings” from Munich.

enter image description here

Since moving back to the US, I have not been able to find, nor make a dumpling that is remotely close. Here is what I have tried so far:

  • 100% raw potatoes, shredded, with flour and egg
  • 50% raw, shredded, and cooked, chilled, then put through a ricer, with flour and egg.
  • 100% cooked, chilled, then riced, with flour and egg.

Both tried with russet and yukon gold potatoes.

The results are:

  • 100% raw = these things are like eating marbles and stick in your belly forever.
  • 50/50 = these boiled apart, and the flavor tastes more like flour than potato.
  • 100% cooked = these boiled apart and the flavor tasted more like flour than potato.

Additionally, I have tried using farina to help bind them - still boil apart and don’t really taste very good.

Here are a few recipes I have tried:

Also tried the recipe from the Hofbrau haus cookbook - still, same problems.

Can someone(hopefully someone from Germany who knows what I am talking about) help me reproduce the authentic German potato dumplings I had in Germany?

I lived in Southern Germany (Bavaria) for 5 years and while over there, my family fell in love with potato dumplings. I’m talking about the ones that are the size of a baseball. Here is a picture I found by searching for “Hofbrau potato dumplings” from Munich.

enter image description here

Since moving back to the US, I have not been able to find, nor make a dumpling that is remotely close. Here is what I have tried so far:

  • 100% raw potatoes, shredded, with flour and egg
  • 50% raw, shredded, and cooked, chilled, then put through a ricer, with flour and egg.
  • 100% cooked, chilled, then riced, with flour and egg.

The results are:

  • 100% raw = these things are like eating marbles and stick in your belly forever.
  • 50/50 = these boiled apart, and the flavor tastes more like flour than potato.
  • 100% cooked = these boiled apart and the flavor tasted more like flour than potato.

Additionally, I have tried using farina to help bind them - still boil apart and don’t really taste very good.

Here are a few recipes I have tried:

Also tried the recipe from the Hofbrau haus cookbook - still, same problems.

Can someone(hopefully someone from Germany who knows what I am talking about) help me reproduce the authentic German potato dumplings I had in Germany?

I lived in Southern Germany (Bavaria) for 5 years and while over there, my family fell in love with potato dumplings. I’m talking about the ones that are the size of a baseball. Here is a picture I found by searching for “Hofbrau potato dumplings” from Munich.

enter image description here

Since moving back to the US, I have not been able to find, nor make a dumpling that is remotely close. Here is what I have tried so far:

  • 100% raw potatoes, shredded, with flour and egg
  • 50% raw, shredded, and cooked, chilled, then put through a ricer, with flour and egg.
  • 100% cooked, chilled, then riced, with flour and egg.

Both tried with russet and yukon gold potatoes.

The results are:

  • 100% raw = these things are like eating marbles and stick in your belly forever.
  • 50/50 = these boiled apart, and the flavor tastes more like flour than potato.
  • 100% cooked = these boiled apart and the flavor tasted more like flour than potato.

Additionally, I have tried using farina to help bind them - still boil apart and don’t really taste very good.

Here are a few recipes I have tried:

Also tried the recipe from the Hofbrau haus cookbook - still, same problems.

Can someone(hopefully someone from Germany who knows what I am talking about) help me reproduce the authentic German potato dumplings I had in Germany?

2 Reworded title and fixed atrocious formatting
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German Potato Dumplings - Why are they NEVER good or How can I replicate authentic German potato dumplings?

I lived in Southern Germany (Bavaria) for 5 years and while over there, my family fell in love with potato dumplings. I’m talking about the ones that are the size of a baseball. Here is a picture I found by searching for “Hofbrau potato dumplings” from Munich.

enter image description here

Since moving back to the US, I have not been able to find, nor make a dumpling that is remotely close. Here is what I have tried so far:

100% raw potatoes, shredded, with flour and egg 50% raw, shredded, and cooked, chilled, then put through a ricer, with flour and egg. 100% cooked, chilled, then riced, with flour and egg.

  • 100% raw potatoes, shredded, with flour and egg
  • 50% raw, shredded, and cooked, chilled, then put through a ricer, with flour and egg.
  • 100% cooked, chilled, then riced, with flour and egg.

100% raw - these thingsThe results are like eating marbles and stick in your belly forever. 50/50 - these boiled apart, and the flavor tastes more like flour than potato. 100% cooked - these boiled apart and the flavor tasted more like flour than potato. :

  • 100% raw = these things are like eating marbles and stick in your belly forever.
  • 50/50 = these boiled apart, and the flavor tastes more like flour than potato.
  • 100% cooked = these boiled apart and the flavor tasted more like flour than potato.

Additionally, I have tried using farina to help bind them - still boil apart and don’t really taste very good.

Here are a few recipes I have tried:

http://www.grouprecipes.com/70225/german--potato-dumplings.html http://germanfood.about.com/od/potatoesandnoodles/r/kartoffkloesse.htm

Also tried the recipe from the Hofbrau haus cookbook - still, same problems.

I’m hopeful thatCan someone(hopefully someone from Germany canwho knows what I am talking about) help me solve this.

Anyonereproduce the authentic German potato dumplings I had in Germany?

German Potato Dumplings - Why are they NEVER good or authentic?

I lived in Southern Germany (Bavaria) for 5 years and while over there, my family fell in love with potato dumplings. I’m talking about the ones that are the size of a baseball. Here is a picture I found by searching for “Hofbrau potato dumplings” from Munich.

enter image description here

Since moving back to the US, I have not been able to find, nor make a dumpling that is remotely close. Here is what I have tried so far:

100% raw potatoes, shredded, with flour and egg 50% raw, shredded, and cooked, chilled, then put through a ricer, with flour and egg. 100% cooked, chilled, then riced, with flour and egg.

100% raw - these things are like eating marbles and stick in your belly forever. 50/50 - these boiled apart, and the flavor tastes more like flour than potato. 100% cooked - these boiled apart and the flavor tasted more like flour than potato.

Additionally, I have tried using farina to help bind them - still boil apart and don’t really taste very good.

Here are a few recipes I have tried:

http://www.grouprecipes.com/70225/german--potato-dumplings.html http://germanfood.about.com/od/potatoesandnoodles/r/kartoffkloesse.htm

Also tried the recipe from the Hofbrau haus cookbook - still, same problems.

I’m hopeful that someone from Germany can help me solve this.

Anyone?

How can I replicate authentic German potato dumplings?

I lived in Southern Germany (Bavaria) for 5 years and while over there, my family fell in love with potato dumplings. I’m talking about the ones that are the size of a baseball. Here is a picture I found by searching for “Hofbrau potato dumplings” from Munich.

enter image description here

Since moving back to the US, I have not been able to find, nor make a dumpling that is remotely close. Here is what I have tried so far:

  • 100% raw potatoes, shredded, with flour and egg
  • 50% raw, shredded, and cooked, chilled, then put through a ricer, with flour and egg.
  • 100% cooked, chilled, then riced, with flour and egg.

The results are:

  • 100% raw = these things are like eating marbles and stick in your belly forever.
  • 50/50 = these boiled apart, and the flavor tastes more like flour than potato.
  • 100% cooked = these boiled apart and the flavor tasted more like flour than potato.

Additionally, I have tried using farina to help bind them - still boil apart and don’t really taste very good.

Here are a few recipes I have tried:

Also tried the recipe from the Hofbrau haus cookbook - still, same problems.

Can someone(hopefully someone from Germany who knows what I am talking about) help me reproduce the authentic German potato dumplings I had in Germany?

1
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