My German nana taught me this and it’s stayed with us since!.
📝 Step-by-Step Instructions
- Boil & Mash the Potatoes:
- Place peeled, cubed potatoes into a large pot of cold salted water.
- Bring to a boil and cook for 15 to 20 minutes until fork-tender.
- Drain thoroughly and press the hot potatoes through a potato ricer (or mash very finely). Let cool for 5 to 10 minutes so they are warm, not scalding. 🥔
- Form the Dough:
- Add 2 egg yolks, ½ cup potato starch (or flour), 2 tbsp softened butter, ground nutmeg, salt, and black pepper to the mashed potatoes. 🥚🌾
- Mix gently with your hands or a spoon until a soft, smooth dough forms. (Do not overwork the dough to keep it light and tender!)
- Stuff the Dumplings:
- Divide the potato dough into 12 to 14 equal portions.
- Flatten a portion in the palm of your hand, press a cube of cheese into the center, and wrap the dough around it completely. 🧀
- Roll into a smooth, round ball, making sure there are no cracks so the cheese stays sealed inside! 🥔
- Gentle Simmer:
- Bring a large pot of gently salted water to a simmer (not a rolling boil).
- Lower the dumplings into the simmering water and cook for 8 to 10 minutes. They will float to the top when cooked through. Remove with a slotted spoon and drain.
- Pan-Sear & Build Sauce:
- Melt 3 tbsp butter in a large skillet over medium heat. 🧈
- Add the drained dumplings and sear for 3 to 4 minutes, turning gently, until golden brown on the top and bottom!
- Pour in 1 cup of heavy cream, fresh thyme leaves, and ½ cup shredded cheese directly into the skillet around the dumplings. 🥛🌿
- Simmer gently for 2 to 3 minutes until the sauce thickens into a glossy, velvety glaze that coats every dumpling.
- Garnish & Serve:
- Spoon hot dumplings and rich cheese sauce into shallow bowls.
- Garnish with extra fresh thyme leaves and cracked black pepper! Serve piping hot and enjoy Oma’s cherished classic! 😋✨
