My German nana taught me this and it’s stayed with us since!.
💡 Chef’s & Oma’s Tips
- Use Starchy Potatoes: Russet or Yukon Gold potatoes have high starch content, which helps keep the dumplings bound together without needing too much flour! 🥔
- Seal Cheesecubes Completely: Make sure the potato dough fully encloses the cheese center so it doesn’t leak into the boiling water! 🧀
- Keep Water at a Simmer: Never boil dumplings in violently bubbling water, or they may break apart. A gentle, steady simmer is ideal! 💧
- Storage & Reheating: Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of cream or butter over low heat! ❄️
