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Potato Dumpling
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Authentic Kartoffelknödel (German Potato Dumplings)

Fluffy and hearty potato dumplings that are a staple in German cuisine. Perfect as a side dish to roasts, stews, or simply with gravy!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: German
Keyword: German Dumplings, Kartoffelknödel, Potato Dumplings
Servings: 4 servings
Calories: 200kcal

Equipment

  • Large pot
  • Potato Ricer or Masher
  • Mixing Bowl

Ingredients

Main Ingredients

  • 2 lbs starchy potatoes such as Russets or Yukon Golds
  • 1 large egg beaten
  • 1/2 to 1 cup all-purpose flour start with less and add as needed
  • 1 tsp salt adjust to taste
  • 1/4 tsp ground nutmeg optional

Optional Add-Ins

  • 1/4 cup breadcrumbs to prevent sticking
US Customary - Metric

Instructions

  • Boil the Potatoes: Place unpeeled potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until tender, about 20-25 minutes.
    2 lbs starchy potatoes
  • Cool and Peel: Drain the potatoes and let them cool slightly until safe to handle. Peel off the skins.
  • Rice or Mash Potatoes: Pass the peeled potatoes through a potato ricer into a large mixing bowl. Alternatively, mash them thoroughly to eliminate lumps.
  • Prepare the Dough: Add beaten egg, salt, and ground nutmeg to the potatoes. Mix well. Gradually add flour, starting with 1/2 cup, and mix until a soft dough forms that holds together when shaped. Add more flour if necessary.
    1 large egg, 1/2 to 1 cup all-purpose flour, 1 tsp salt, 1/4 tsp ground nutmeg, 1/4 cup breadcrumbs
  • Shape the Dumplings: With lightly floured hands, form the dough into balls about the size of a golf ball. You should get approximately 8-10 dumplings.
  • Optional Test Dumpling: Cook one dumpling in simmering water to test if it holds together. If it falls apart, add a bit more flour to the dough.
  • Cook the Dumplings: Bring a large pot of salted water to a gentle simmer (not a rolling boil). Carefully add the dumplings to the water. Stir gently to prevent sticking.
  • Simmer Until Done: Cook the dumplings for about 15-20 minutes. They are done when they float to the surface and stay there for a couple of minutes.
  • Remove and Serve: Use a slotted spoon to remove the dumplings from the water. Drain well. Serve hot with your choice of gravy, roasted meats, or vegetables.

Notes

  • Storage: Leftover dumplings can be refrigerated in an airtight container for up to 2 days.
  • Reheating: Reheat by steaming or microwaving gently.
  • Variations: Add chopped fresh herbs like parsley or chives to the dough for extra flavor.
  • Tip: If the dough is too sticky, wet your hands with cold water when shaping the dumplings.

Nutrition

Calories: 200kcal | Carbohydrates: 40g | Protein: 5g | Fat: 2g | Saturated Fat: 0.5g | Cholesterol: 30mg | Sodium: 400mg | Potassium: 500mg | Fiber: 3g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 1.5mg