German potato dumplings were always a favorite side dish growing up in Germany and I feel sad for anyone having to miss out on soaking up Bratensoße (roast sauce) with bites of Kartoffelklöße. They are super easy to make, especially if you follow my Oma's measurement-free, step-by-step method. These German dumplings are perfect with a beef roast or pork roast (or pork goulash) of your choice and some braised red cabbage (Rotkohl).
Try pan-frying leftovers in butter with some eggs and serve with sauerkraut for a Klößchen-like experience (my Oma Sieghilde's signature German dish).
Potato dumplings (called Knödel or Klöße in German) are a traditional German side dish and the word Knödel is derived from an old German word, meaning as much as Knoten (knot) or Knolle (bulb).
Ingredients
German potato dumplings don't require any fancy ingredients and I know you will love them so much!
- Potatoes. Use a starchy kind like russet potatoes.
- Potato Starch. Do not use potato flour. Potato starch helps to bind the potato dough, so they don't fall apart during the final simmer.
- Egg. You'll need whole eggs for the dough, which is also used to bind the mixture.
- Salt. The potato dough and final cooking water is salted. I use a mineral salt.
How to make potato dumplings
My Oma has a quick method for making potato dumplings and I am going to give you her way and the traditional way (with measurements in the recipe card at the bottom of this post).
After peeling and boiling the potatoes in unsalted water, mash them up using a spätzle press, potato masher, or hand-held mixer (this cordless mixer is my favorite).
Then press down the mixture into the bottom of the bowl, divide out one-fourth, and scoop it up over the remainder of the mashed potatoes.
Fill in the hole with potato starch. Then add in the egg and salt and combine.
Shape the dumplings, simmer them in salted water for 10-ish minutes and they're ready for some sauce (my Jägersauce would be great for a vegetarian option) or a roast with sauce and red cabbage.
More German dumpling recipes
More German Knödel (another word for Klöße) recipes you must try are my Semmelknödel (bread dumplings), Speckknödel (bacon bread dumplings) and Brezelknödel (pretzel dumplings).
And don't forget about Spätzle (German egg noodles) and Bratkartoffeln (pan-fried potatoes)! My life would not feel complete without potato dumplings and co!
German Potato Dumplings (Kartoffelknödel)
Equipment
- 1 Spätzle Press OR (it's time to invest in one, so you can also use it to make Spätzle)
- 1 Potato Masher OR
- 1 Electric Mixer we love this mixer as it's cordless and chargeable!
- 1 Peeler the best peeler!
Ingredients
- 1 kilogram starchy potatoes such as russet potatoes
- 200 grams potato starch can also use corn starch if you can't find potato starch
- 1 egg large
- 1 teaspoon salt
Instructions
- Peel and cut up the potatoes into smaller chunks, so they boil faster. Boil in unsalted water until soft for about 10 to 15 minutes. If you poke them with a fork or a knife, it should slide in easily when they're done.1 kilogram starchy potatoes
- Drain and purée with a Spätzle press, potato masher or handheld mixer.Fill the pot with water again, add some salt and bring to a boil.
- No-measurement method: Press the mashed potatoes down in a bowl, divide into fourths using a knife or spatula and shovel up ¼ of the potatoes, moving it onto the other ¾.Then fill the empty quarter with potato starch OR measure out the starch to add, but I find the no-to be much more simple and fast.200 grams potato starch
- Add the egg and some salt and mix together with a fork until it cooled down enough to handle with your hands.1 egg, 1 teaspoon salt
- Divide dough into 10 pieces (I shape a log, then cut it up). Shape 10 balls using your palms and drop them into gently simmering water.
- Simmer for about 10 minutes. Your dumplings will have floated to the top. Use a skimmer to remove the dumplings, and run some cool water over them.Serve with your favorite roast and braised, red cabbage for the perfect German meal. I also love serving them with lots of Jägersosse for a vegetarian meal.
Video
Notes
Kerstin
Sophie, I am like many German brides hier in America. I cannot get used to the food. I miss the taste of Germany. But I have learned over the years to veganise everything ( started because of health) when I cook a German recipe, even my wonderful American friends are not the wiser and eat everything with gusto. I thank you, though, for pulling me back to my German roots and tastes.
I will make the Knödel as well. Have to change the ingredient amount, because now as a widow, I have smaller plates. The Jäger Soße has been made many times.
Thank you, Kerstin
dirndlkitchen
Hi Kerstin! Thank you so much for your lovely review. I am excited for you to connect back to your German roots and try this dumpling recipe and many others. Maybe invite a friend and have them experience a taste of Germany as well. A lot of my recipes also freeze well if you'd like to make more for later. Thank you for being here. Danke!