When we’re talking about potato dumplings, there will be many opinions on the “correct” way to make them. For German potato dumplings, there are a few schools of thought.
There are some who swear that a pinch of ground nutmeg is the best seasoning, while others think that dried marjoram is the way to go. Personally, I prefer the savory flavor from dried marjoram, as well as some finely chopped (or grated) onion and celery for added flavor and interest.
