Germany Kartoffelknödel (Potato Dumplings)
Kartoffelknödel, or potato dumplings, are a classic German dish known for their soft, pillowy texture and versatile flavor. These dumplings are made by combining cooked and mashed potatoes with flour, eggs, and sometimes a touch of semolina or starch to create a smooth dough. The dough is shaped into round dumplings and boiled until tender. Kartoffelknödel are commonly served as a side dish, pairing beautifully with hearty main courses including roasted pork, beef rouladen, or sauerbraten, as they soak up rich gravies and sauces. In some variations, the dumplings are stuffed with crispy bacon or croutons for an added burst of flavor. A comforting and satisfying staple of German cuisine, kartoffelknödel reflects the country’s tradition of turning simple ingredients into dishes that are both hearty and delicious.
Recipe Servings: 6
Ingredients
- 2¼ lbs (1 kg) russet potatoes
- 1 large egg
- 1 cup (190 g) potato starch
- 1½ tsp (9 g) salt
- ⅛ tsp (0.6 ml) nutmeg
Directions
- Place potatoes in a pot, add salted water to cover, and boil for 20–30 minutes until tender.
- Drain potatoes and let cool slightly before peeling them and placing them in a large bowl.
- Add egg, potato starch, salt, and nutmeg to the bowl.
- Mash ingredients together and then use your hands to knead the mixture into a smooth, soft dough, being careful not to overmix. If it is sticky, add a little more potato starch.
- Form mixture into 12 tightly packed balls, each with a 2½-inch (6.35-cm) diameter.
- Bring a large pot of lightly salted water to a rapid boil.
- Reduce heat slightly and add dumplings one at a time using a spoon and holding each one under the water for a few seconds before releasing it to prevent sticking to the bottom.
- Adjust heat so that the water stays at a gentle simmer.
- Simmer dumplings for 20 minutes, uncovered.
- Drain dumplings and serve them hot.
Notes
- This recipe makes 12 potato dumplings with two considered a serving.
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