The Best German Potato Dumplings | Kartoffelknödel
German potato dumplings are the ultimate comfort food, blending hearty simplicity with rich, authentic flavors that make every bite feel like a warm hug. Potatoes are probably Germany’s most popular side dish but making dumplings out of this humble vegetable takes them to a new level.
Depending on the region, they are sometimes called “Knödel” and sometimes “Klösse” and there are at least 15 different types in Germany. In this post, I am showing you how to make delicious potato dumplings.
Whether you are a seasoned cook or an absolute beginner, you will love this easy recipe that breaks the myth that potato dumplings are difficult to make. And the best part? These dumplings aren’t just delicious—they’re also fun and rewarding to make, bringing a touch of tradition and homemade charm to your table.
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Why You Will Love This Recipe
There is lots to love about this authentic German potato dumplings recipe:
- make Kartoffelknödel or Kartoffelklösse just like in Germany
- so much better than store-bought
- not difficult to make with my step-by-step instructions
- they are perfect for sopping up any rich gravy
The ingredients
- Potatoes: You definitely want to use a starchy variety such as russet potatoes
- Potato starch: Potato flour helps bind the dumplings
- Egg: Adding an egg also helps the potato dumplings keep their shape
- Salt: In a recipe with only four ingredients, you’ll want to use a high-quality salt
Useful tools and equipment
These classic German potato dumplings will be easier to make if you have these tools handy:
- Large pot: I prefer using at least a 7 qt pot otherwise you might have to use two smaller ones
- Potato ricer: I love using my basic potato ricer but you can also use a potato press
- Potato pick: This nifty little helper makes peeling hot potatoes very easy
- Slotted spoon: Removing the German dumplings from the cooking water is a breeze with a slotted spoon
Substitutions and variations
The more people you ask, the more different recipes you will get. Here’s a basic overview of the most popular variations:
- Add a filling: My late mother-in-law always loved to fill the dumplings with some bread cubes that she would stuff in the middle of the dumpling.
- Make them “halb und halb”: This refers to using half cooked potatoes and half raw potatoes. Simply grate the potatoes, press out any excess water, and add the raw grated potato to the cooked riced potatoes.
- Potato starch: If you don’t have this, you can also use plain flour.
- Topping: Many people love to mix breadcrumbs with some melted butter and pour that over their potato dumplings
How to serve
Potato dumplings make the perfect side dish for Rouladen, roast goose, turkey, chicken, goulash, pork roast, or any other deep-flavored meat dishes. They also pair really well with braised red cabbage. You can serve them with a creamy mushroom sauce for a vegetarian meal.
Make ahead of time?
Your homemade potato dumplings are best if you serve them immediately with your favorite dishes. Should you have any leftover dumplings or if you are trying to make them ahead of time, you can easily keep them for later. Just let them cool down completely. Then you can keep them in the refrigerator in an airtight container for up to four days. You can also put them in a ziplock bag or other freezer container and keep them in the freezer for up to four months.
If frozen, let them thaw at room temperature. You can either heat them in a steamer basket over boiling water or in the microwave. You can also cut them into slices and fry them in butter or oil until golden brown.
Tips for Success
- If this is your first time making potato dumplings, I recommend you cook one test dumpling. If it’s falling apart, add a bit more potato starch to the potato dough.
- Another reason why your dumplings might be falling apart is that your cooking water is actually boiling. The water should be more hot than boiling, only simmering at best. There should be some gentle movement in the cooking water. You may have to adjust the heat setting a bit.
- Resist the urge to overwork the potato dough as that might result in then turning out rubbery and tough.
- You can also weigh the potato dough for each dumpling which should be around 4 oz. each.
How to make this dish
1. Cook the potatoes:
Add potatoes to a large pot and fill with enough water to just barely cover the potatoes. Bring to a boil over medium heat. Lower the heat so that the potatoes are just about simmering but not fully boiling until tender. The potatoes are done when you can easily insert a small kitchen knife with ease.
2. Peel the potatoes:
Drain the water from the potatoes. Using a potato pick or small fork, peel all the potatoes as soon as they are cool enough to touch them.
3. Rice the potatoes and make the potato mixture:
Transfer the peeled potatoes to a large bowl. Using a potato ricer, potato masher, food mill, or large fork, mash the potatoes without overworking them. Make sure to not have any large pieces of potatoes left. Add the potato starch, salt, and egg to the mashed potatoes. Form the potato mixture into a smooth dough. You might even want to use your hands to do this.
4. Form the potato balls:
At this point, heat a lot of salted water again in a large pot over medium heat. Wet your hands with a little water and form dumplings out of the potato dough. This recipe yields 10 dumplings and they should all be similar sizes. You can place them on a plate or baking sheet.
5. Cook the potato dumplings:
Once the water is boiling, carefully add the dumplings. Immediately turn the heat to low as boiling water will cause the dumplings to fall apart. Initially, they will sink to the bottom of the pot but when they are done, they will float to the surface of the water. They will be done after about 15-20 minutes.
Serve them immediately or save them for later.
Let me know if you have any questions or comments!
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Authentic German Potato Dumplings
Ingredients
- 2 pounds potatoes starchy such as Russet potatoes
- 1 cup potato starch
- 1 whole egg
- 1 ½ TBSP salt
Instructions
- Add potatoes to a large pot and fill with enough water to just barely cover the potatoes. Bring to a boil over medium heat. Lower the heat so that the potatoes are just about simmering but not fully boiling until tender.
- Drain the water from the potatoes. Peel all the potatoes as soon as they are cool enough to touch them.
- Transfer the peeled potatoes to a large bowl. Using a potato ricer, mash the potatoes without overworking them. Add the potato starch, salt, and egg. Form the potato mixture into a smooth dough.
- At this point, heat a lot of salted water again in a large pot over medium heat. Wet your hands with a little water and form dumplings out of the potato dough. This recipe yields 10 dumplings and they should all be similar sizes.
- Once the water is boiling, carefully add the dumplings. Immediately turn the heat to low as boiling water will cause the dumplings to fall apart. Initially, they will sink to the bottom of the pot but when they are done, they will float to the surface of the water. They will be done after about 15-20 minutes.
Notes
- I often recommend to cook a test dumpling to see how it turns out
- if the test dumpling is falling apart, you can add a bit more potato starch to the dough
- make sure to turn the heat low enough so that the dumplings are not sitting in boiling water but are barely simmering