Re: German potato dumplings
I remember them because my mum's were delicious and we had them regularly. Just as there are a lot of recipes on the web, there are many variants handed down in families living in different regions. People understand different things by "potato dumplings". You'd have to specify what you have in mind.
In Thuringia they prefer a variant called "Half 'n' half" which means they are partly made of cooked potatoes and partly of raw (rasped) ones. Just like this lady's mother in the link did, my mother also made "half-silk" dumplings but I didn't like them so much. It was like unnecessary experimenting to me.
Unfortunately, I'd never been something of a great cook when I was younger and when I was taking a greater interest my mum had passed away. I once tried to make them from memory but the result was poor. I know some things, though. Our dumplings were made of cooked potatoes only. I remember my mother mashing them with a potato ricer (see picture), adding two eggs and kneading the dough like bakers do when making bread. She added a pinch of nutmeg, too, which gave it a spicy flavour. What also makes them delicious was butter-fried roll or white bread croutons put in the middle. When opened they would look fluffy which is the main difference to Czech or Bohemian "Knedl" that are solid and always served in slices. Our warm dumplings can't be cut, they are torn open. Often served with roulades or Sauerbraten with gravy and red cabbage.
Her recipe comes closest to my understanding of potato dumplings German style. Now that I've read her recipe I'd stand a fair chance of making them far better than in my first attempt. Enjoy them.
https://www.quick-german-recipes.com...dumplings.html