Potato Dumpling Recipe?


The other day I was watching Food Network and Guy Fieri (or whatever his name is) was at a German restaurant in AZ where they made Sauerbraten using buttermilk in the marinade. I've never seen that before, sounded interesting, so now I've got a roast marinating in the fridge.

Anyway now I'm looking for a good potato dumpling recipe. My mom makes them out of a box which I actually like but I want to make real ones. Years ago I made them - I believe a Wms Sonoma recipe but I could be wrong - and they were ok but extremely dense. So, anyone have a recipe for dumplings that don't hit your tummy like a rock?

(Peppi, maybe?)

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FOAS, I have never made them from scratch and have no desire to. I won't make spatzle or pasta either. Some things are worth buying.

I buy the Panni or Knorr brands at either the German or Polish stores. Big box stores have them too. I have had homemade ones, and can't tell the differance. Mine have always been light and fluffy. And given the ease after making a saurebratten, it is welcome.

And the leftover ones freeze well. I foodsaver them and re-pheat in boiling water for about 8 minutes. I did this on New Years day to go with the rouladen.

Now saurebraten with buttermilk is a new one for me. Let me know how it turns out. I have to go look at that receipe.

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