German Potato Dumplings, also known as Kartoffelklöße or Kartoffelknödel, are a classic comfort food served alongside rich gravies, roasts, and traditional German dishes. Soft and fluffy on the inside with a lightly firm exterior, these dumplings are designed to soak up sauces beautifully. Made mainly from potatoes, they’re simple in ingredients but incredibly satisfying. This recipe is reliable, traditional, and approachable, even if you’ve never made dumplings before.
Why You’ll Love This Recipe
- Classic German side dish with authentic flavor
- Soft, fluffy texture that holds its shape
- Perfect for soaking up gravy and sauces
- Made with simple, budget-friendly ingredients
- Naturally vegetarian
- Pairs with many hearty meals
Ingredients
- 2½ lbs starchy potatoes (russet or Yukon Gold)
- ½ cup potato starch or cornstarch
- 1 large egg
- 1 tsp salt
- ¼ tsp ground nutmeg
- Optional: ½ cup toasted bread cubes (traditional filling)
Preparation Steps
- Peel the potatoes and cut into chunks.
- Boil potatoes in salted water until very tender, about 20 minutes.
- Drain well and let steam dry for a few minutes.
- Mash or rice the potatoes until completely smooth.
- Let potatoes cool slightly, then mix in egg, salt, nutmeg, and potato starch.
- If using bread cubes, gently fold them into the dough.
- With damp hands, shape the mixture into golf-ball-sized dumplings.
- Bring a large pot of lightly salted water to a gentle simmer (not a rolling boil).
- Carefully add dumplings and cook for 15–18 minutes, until they float and are cooked through.
- Remove with a slotted spoon and drain briefly before serving.
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Cooking Notes
The water should stay at a gentle simmer, not a boil, or the dumplings may fall apart. If the dough feels too soft, add a little more potato starch. If too dry, add a spoonful of warm water. Always test one dumpling first before cooking the full batch.
Variations
- Make half-and-half dumplings using half raw grated potatoes and half cooked
- Add finely chopped parsley for freshness
- Fill dumplings with buttered croutons for extra richness
- Use gluten-free potato starch for a gluten-free version
- Add grated onion for a savory twist
Tips
- Use starchy potatoes for best structure
- Rice the potatoes instead of mashing for the smoothest texture
- Let potatoes cool slightly before adding egg
- Keep hands damp to prevent sticking
- Don’t overcrowd the pot when cooking
Serving Suggestions
- Serve with Sauerbraten or German pot roast
- Pair with mushroom gravy or brown butter
- Serve alongside roasted meats and red cabbage
- Enjoy with creamy sauces or pan drippings
- Add fresh herbs on top before serving
Prep Time / Cooking Time / Total Time
- Prep Time: 25 minutes
- Cooking Time: 20 minutes
- Total Time: About 45 minutes
Nutritional Information (Per Dumpling)
Approximate values
- Calories: 140
- Protein: 3g
- Fat: 1g
- Carbohydrates: 30g
FAQs
Why did my dumplings fall apart?
The water may have been boiling too hard or the dough needed more starch.
Can I make the dough ahead of time?
Yes. Shape dumplings and refrigerate for up to 4 hours before cooking.
Can I freeze potato dumplings?
Yes. Freeze cooked dumplings and reheat gently in simmering water.
What potatoes work best?
Russet potatoes are ideal because of their high starch content.
Do I have to add bread cubes?
No. They are traditional but optional.
Conclusion
German Potato Dumplings are a timeless side dish that brings warmth and tradition to the table. With their soft texture and ability to absorb rich sauces, they’re the perfect companion to hearty German meals. Simple, comforting, and deeply satisfying, this recipe is one you’ll return to again and again.