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After showing you our braised red cabbage and roast goose, there’s only one thing missing to complete our perfect Christmas dinner - potato dumplings. Let’s get started.

For our potato dumplings, we need floury potatoes. We cook them a day before the goose dinner until they are tender, then let them steam and cool down before storing them in the fridge. On the day of cooking, we prepare the dumpling dough ahead of time. Start by boiling a large pot of water and adding a generous amount of salt.

For the dough, mash the boiled potatoes and add freshly grated nutmeg, ground black pepper, and salt, plus an egg and flour. Mix the ingredients until the dough is smooth, but be careful not to overwork it. It should not be too wet or sticky; otherwise, the dumplings will absorb water and turn out soggy.

To form the dumplings, Chris shapes the dough into equal-sized balls. Note that the dumplings should be roughly the same size, so they cook evenly. If desired, you could also add fillings like croutons, chopped kimchi, or diced veggie ragout to the center of each dumpling before shaping.

Once the water is boiling, we gently lower the dumplings into the pot and cook them until they float to the surface, which takes about 10-12 minutes, depending on their size. Reduce the heat as soon as they rise to avoid boiling too vigorously, which can cause them to break apart. When the cooking time is up, take the dumplings out of the water and serve immediately or store them for later.

If you want to reheat the dumplings, simply bring a pot of water to boil, and gently drop in the packed dumplings. Reduce the heat to a simmer and cook them for 5-7 minutes. Take them out and serve them hot.

With our roasted goose, braised red cabbage, and delicious potato dumplings, our Christmas feast is complete. But wait, there’s more! Stay tuned for our dessert recipe in the next video.

If you enjoyed this video, please leave us a comment and a thumbs up. Also, subscribe to our channel and turn on notifications so you won’t miss our upcoming recipes. Until next time, Merry Christmas from Chris and Marie.
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