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    Home » Main Courses

    German Potato Dumplings (Kartoffelknödel)

    Published: Mar 20, 2017 · Modified: Feb 18, 2023 by dirndlkitchen · This post may contain affiliate links · Leave a Comment

    Potato dumplings are these great, little, underrated sidekicks like Spätzle (German egg noodles). Just like red cabbage from last week, they are usually not the main gig, but instead are backup singers allowing the big star to shine. They are perfect with any anything that has a great sauce, so EASY and yummy!!

    Next time you're making any kind of roast, why not quickly transform those boring potatoes into little dumplings?

    Stuffing them is also fun! I am thinking put some of your roast in them (like I did in the picture below), or use herbed goat cheese or work in cooked bits of bacon. The possibilities are endless!

    Ingredients

    for about 10 potato dumplings (5 servings)

    • 2 lb potatoes (Russet work well because they are starchy and hold together well)
    • 1 egg
    • 9 oz potato starch
    • sea salt

    Method:

    1. Peel and large cut up the potatoes into smaller chunks, so they boil faster.
    2. Boil in unsalted water until soft (I like to test with a fork) for about 10 to 15 minutes.
    3. Drain and purée with a press (see picture, also works nicely for Spätzle!) or a masher or hand held mixer.
    4. Put on another pot of water on high and add some salt.
    5. Press the potatoes down in a bowl, draw a cross with a knife and shovel up ¼ of the potatoes, moving it onto the other ¾. Then will the hollowed quarter with potato starch (or measure out the starch to add, but I find this to be much more simple and fast!)
    6. Add the egg and some salt and mix together with a fork to start with until it cooled down enough to handle with your hands. At this point, feel free to add any other ingredients as your creative mind sees fit or stuff the middle of the dumplings.
    7. Shape about 10 little balls and drop them into the salted, boiling water.
    8. Boil for about 10 minutes.
    9. Use a skimmer and run some cool water over the dumplings.
    10. Serve with your favorite roast and red cabbage for the perfect German meal! Guten Appetit!

     

    weighing out russet potatoes
    peeling and cutting up potatoes, so they cook faster and more evenly
    boiling potatoes
    using a spätzle press or potato ricer to mash up potatoes
    ingredients for potato dumplings
    mixing together all ingredients for dumplings
    shaping potato dumplings
    boiling dumplings in salted water
    potato dumplings ready to serve
    serving potato dumplings with sauce and red cabbage
    I stuffed my potato dumplings with beef roast and served them with red cabbage

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    Sophie Sadler dirndl kitchen headshot

    Hallo, I'm Sophie!

    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

    Mit viel Liebe (with much love)

    More about me →

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