Dumplings are the essential German food and come in many variations. In my home region, the Pfalz (Palatinate) we called them Schneebällchen (snow balls). They are best enjoyed with gravy and roast. I wanted to share the recipe my mother always used to cook them. Enjoy!
Schneebällchen (Potato Dumplings)
Recipe for 5 people:
2.5 lbs cooked potatoes, pressed through potato ricer
2 Tbsp. starch (potato starch/corn starch)
3-4 eggs (depending on the moisture content of the potatoes, dry potatoes need more; don’t add until you are ready to add the dumplings to the boiling water
Mix everything together and form dumplings with moist hands. Cook for 15 minutes in boiling water. Test if they’re done.