Welcome
This recipe walks you through making classic German potato dumplings—pillowy, comforting, and surprisingly simple once you know the technique. I’ve made these several times for family dinners and holiday roasts, and they always disappear fast. If you love hearty, home-cooked comfort, you might also enjoy this rich, leafy Afang soup as a warming starter: Deliciously Authentic Afang Soup Recipe.
Why Make This Recipe
- Flavor: Silky mashed potato interior with a tender exterior that soaks up gravies and sauces beautifully.
- Versatile: Works as a main (with sauerkraut or sausage) or a side for roasts and stews.
- Family-friendly: Mild, satisfying, and a hit with kids and adults alike.
- Make-ahead friendly: Easy to refrigerate or freeze for quick meals later.
- Personal insight: I love these because they turn simple potatoes into something festive and comforting with minimal fuss, and they pair well with crunchy sides like air-fryer radish chips for contrast: Deliciously Crunchy Air Fryer Radish Chips.
Recipe Overview
Prep time: 30 minutes (plus cooling time)
Cook time: 20 minutes (simmering)
Total time: about 1 hour including cooling and shaping
Servings: 4–6 (8–10 dumplings depending on size)
Difficulty: Medium — requires a few technique steps (potato ricing, dough feel).
Method: Boil whole potatoes, rice while hot, mix with starch/flour and egg, shape into dumplings, simmer gently until they float and cook through.
My Experience Making This Recipe
I tested this recipe several times to balance texture and binding. The biggest discovery was letting the riced potatoes cool and drying slightly on a tray—this prevents the dough from becoming gluey. I also learned that simmering (not boiling) keeps them intact and glossy.
How to Make The Ultimate German Potato Dumplings
Start by boiling 2 lb (900 g) starchy potatoes (Russets or Yukon Golds) in their skins until a skewer slides through, about 20–25 minutes. Drain, peel while hot, and press through a potato ricer into a wide tray to cool and release steam. When the riced potatoes are lukewarm, mix in 1 large beaten egg, 1 tsp salt, 1/4 tsp freshly grated nutmeg, and begin folding in 3/4–1 cup (100–135 g) potato starch or 3/4 cup (95 g) all-purpose flour until a soft, slightly tacky dough forms. Form into 8–10 even balls using oiled hands, then simmer gently in salted water at 180–190°F (82–88°C) until they float and are cooked through, about 12–15 minutes. Remove with a slotted spoon and briefly toss in melted butter or browned breadcrumbs to finish.
Equipment to have: large pot, potato ricer or fine grater, slotted spoon, baking sheet for cooling, kitchen scale (helpful but optional), and a thermometer to maintain a gentle simmer.
Expert Tips for Success
- Use starchy potatoes (Russet or floury Yukon Gold) for a dry, fluffy mash that binds better. A waxy potato will make the dough gummy.
- Rice the potatoes while hot and spread them thinly to let steam escape; excess moisture is the enemy.
- Start with less starch/flour and add as needed; over-flouring makes dense dumplings. Chill sticky dough for 15–20 minutes to firm it before shaping.
- Keep the cooking water at a gentle simmer (180–190°F / 82–88°C). Rolling boil will break them apart. A thermometer makes this step reliable.
- For a golden breadcrumb finish, toast 3/4 cup breadcrumbs in 2 tbsp butter and toss the cooked dumplings gently—this adds texture and flavor. Also see a technique for contrasting textures in this Thai-style simmered dish test I referenced while developing timing: Authentic Thai Red Curry with Chicken.
How to Serve The Ultimate German Potato Dumplings
- Classic pairing: Serve with rich beef or pork roasts and a hearty brown gravy or sauerbraten sauce.
- Lighter option: Top with browned butter and fresh parsley, and serve alongside a crisp carrot salad like this French-style version: Authentic French Carrot Salad.
- Comfort plate: Serve with roasted sausages, sauerkraut, and mustard for a rustic Bavarian meal.
- Presentation tip: Place 2–3 dumplings on warm plates, spoon sauce around them (not over), and scatter toasted breadcrumbs and chopped chives on top.
Storage and Reheating Guide
Refrigerate cooked dumplings in an airtight container for up to 3–4 days. Freeze on a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. To reheat from refrigerated, simmer gently in water for 5–7 minutes or reheat in a 350°F (175°C) oven for 8–10 minutes. From frozen, simmer 12–15 minutes until heated through or bake at 375°F (190°C) for 18–22 minutes. For crisp edges, slice and pan-fry in butter over medium heat until golden.
Recipe Variations
- Gluten-free: Use 1–1¼ cups potato starch (omit wheat flour) and a tablespoon of tapioca starch if needed for chew. This yields a light, traditional gluten-free knödel.
- Dairy-free: Skip butter finishes and use neutral oil for tossing; browned breadcrumbs can be made with oil instead of butter.
- Stuffed dumplings: Flatten dough, place a spoonful of sautéed bacon/onions or camembert in the center, and seal—watch cooking time (may increase by 2–3 minutes).
- Herb & cheese: Fold 1/3 cup grated aged cheddar or Emmental and 2 tbsp chopped chives into the dough for savory flavor and color.
Nutritional Highlights
Potatoes provide potassium, vitamin C, and resistant starch when cooled slightly, which benefits gut health. A typical serving (2–3 medium dumplings) is moderate in calories and carbs—pair with protein and vegetables for balance. Allergens: contains egg and (if used) wheat; adjust for gluten-free or egg-free diets as outlined in variations. Portion guidance: plan 2–3 dumplings per person as a side, 3–4 as a main with accompaniments.
Troubleshooting Common Issues
- Dumplings are gummy: You likely had excess moisture—use drier, starchy potatoes, rice and cool them, and add more potato starch a tablespoon at a time.
- Dumplings fall apart in the pot: The water was boiling too vigorously or the dough needed more binder/starch. Reduce heat to a gentle simmer and add a touch more starch to the dough.
- Dumplings are tough: Overworking the dough or using too much flour will make them heavy. Mix gently and stop as soon as the dough holds together.
Frequently Asked Questions
Q: Can I make these with leftover mashed potatoes?
A: Yes—leftover mashed potatoes can work, but they are often wetter and creamier. Refrigerate them first to dry slightly, then add about 1/4–1/2 cup extra potato starch per 2 cups mashed potatoes to achieve a workable dough. Reduce added liquid and proceed with shaping.
Q: Do I have to use an egg?
A: Egg adds stability and richness, but you can omit it for an egg-free version by increasing potato starch by 1–2 tbsp and chilling the dough longer. Some cooks add a small amount of xanthan gum (1/8 tsp) for extra binding in gluten-free recipes.
Q: Why did my dumplings stick to the bottom of the pot?
A: Typically the water was boiling vigorously or the pot wasn’t large enough. Use a wide pot, maintain a gentle simmer (180–190°F / 82–88°C), and stir once right after dropping them in to prevent sticking. Use a slotted spoon to move them occasionally.
Q: Can I freeze uncooked dumplings?
A: Yes—place shaped dumplings on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen by simmering 14–18 minutes (they will take longer than refrigerated ones). This is handy for meal prep.
Conclusion
If you want a reference for a classic preparation and more variations, check the original Kartoffelklöße (German Potato Dumplings) Recipe for inspiration: Kartoffelklöße (German Potato Dumplings) Recipe. Enjoy making these warm, satisfying dumplings — they’re a great way to turn simple potatoes into something memorable.
Ultimate German Potato Dumplings
- Total Time: 60 minutes
- Yield: 4–6 servings
- Diet: Vegetarian
Description
Classic German potato dumplings that are pillowy, comforting, and versatile for any meal.
Ingredients
- 2 lb (900 g) starchy potatoes (Russets or Yukon Golds)
- 1 large egg, beaten
- 1 tsp salt
- 1/4 tsp freshly grated nutmeg
- 3/4–1 cup (100–135 g) potato starch or 3/4 cup (95 g) all-purpose flour
- Salted water for simmering
- 2 tbsp butter or breadcrumbs for finishing
Instructions
- Boil the potatoes in their skins until a skewer slides through, about 20–25 minutes.
- Drain, peel while hot, and press through a potato ricer into a wide tray to cool.
- When lukewarm, mix in the egg, salt, and nutmeg.
- Begin folding in the potato starch or flour until a soft, slightly tacky dough forms.
- Form into 8–10 even balls using oiled hands.
- Simmer gently in salted water at 180–190°F (82–88°C) until they float, about 12–15 minutes.
- Remove with a slotted spoon and toss briefly in melted butter or browned breadcrumbs.
Notes
For the best texture, use starchy potatoes and let the riced potatoes cool slightly before mixing.Store cooked dumplings in an airtight container for up to 3–4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: German