German potato dumplings, or Kartoffelknödel, are a comforting classic in German cuisine, often served as a side dish to roasts, stews, or creamy mushroom sauces. This recipe makes approximately 16 dumplings and is simple yet rewarding to prepare.
German potato dumplings, or Kartoffelknödel, are a quintessential part of German cuisine. These tender, starchy orbs are made from simple ingredients like potatoes, potato starch, semolina, and salt, yet they carry a depth of flavor and texture that pairs perfectly with hearty German dishes. Most households don’t have potato starch on hand and it can be hard to find in stores locally. Here is one that we use. You can substitute corn starch if you can’t find it. Found in various forms throughout Germany, they are a staple in both everyday meals and festive feasts, beloved for their versatility and comforting qualities. Whether served alongside a rich gravy or bathed in melted butter, potato dumplings are a culinary icon.
What are German Potato Dumplings?
One of the most traditional pairings for potato dumplings is Schweinebraten, or roast pork. This classic Bavarian dish features a succulent pork roast with crispy crackling, often served with a generous helping of savory brown gravy. The soft and slightly chewy texture of the dumplings soaks up the flavorful juices, making them a perfect accompaniment. German potato dumplings also shine when paired with Sauerbraten, a marinated pot roast, or Rouladen, thin beef rolls stuffed with bacon, onions, mustard, and pickles.
In southern Germany, potato dumplings often accompany dishes like Rahmschwammerl, a creamy mushroom sauce. This vegetarian-friendly dish highlights the earthy flavors of chanterelles or button mushrooms, which contrast beautifully with the dumplings’ subtle flavor. Another classic pairing is with venison or wild game stews, often prepared with a touch of red wine and juniper berries, for a truly indulgent and rustic meal.
Holiday dinners in Germany frequently feature potato dumplings as part of a festive spread. At Christmas, for instance, they are often served with Christmas Goose or duck, alongside sides like red cabbage and spiced apple compote. Their ability to absorb the rich flavors of meat juices and sauces makes them a favorite for celebratory meals. They also appear at Oktoberfest gatherings, where they might be served with hearty sausages, beer gravy, and other traditional Bavarian specialties.
Beyond their role as a side dish, potato dumplings are deeply rooted in German culinary tradition. Different regions have their own variations, from the Thüringer Klöße of Thuringia, made with a mix of raw and cooked potatoes, to the Franconian style, which may include croutons in the center. Each variation reflects local customs and flavors, demonstrating the dumplings’ adaptability and cultural significance. They are more than just a food; they represent heritage and a connection to family recipes passed down through generations.
For home cooks, potato dumplings offer a satisfying culinary project that brings a taste of Germany to the table. Making them from scratch requires a bit of effort but delivers unmatched flavor and texture. Whether paired with a savory meat dish, creamy sauce, or enjoyed simply with melted butter and herbs, potato dumplings are a versatile and delicious addition to any meal. They remind us of the comfort and joy found in traditional foods and the way they bring people together around the dinner table.
German Potato Dumpling Ingredients:
6 medium potatoes
200 g potato starch
2 tbsp fine semolina (such as baby semolina)
Salt
Instructions:
Cook the Potatoes
- Boil the potatoes in salted water until tender. Perform a fork test to ensure they are fully cooked.
- Once cooked, drain the water and peel the potatoes while they are still warm.
Prepare the Dough
- Press the peeled potatoes through a potato ricer into a large mixing bowl.
- Generously season with salt.
- Add the potato starch and semolina to the bowl.
- Knead the mixture thoroughly until it forms a smooth dough. It’s important to work quickly while the potatoes are still warm; if the dough cools too much, it will become difficult to shape.
- If the dough feels sticky, add more potato starch gradually until it is soft and dry but not tacky.
Shape the Dumplings
- Divide the dough into 16 equal portions. Roll each portion into a smooth ball using your hands.
Cook the Dumplings
- Bring a large pot of salted water to a gentle boil.
- Carefully add the dumplings to the water. Ensure the water stays at a low boil to prevent breaking the dumplings.
- Cook for about 25 minutes. The dumplings will float to the top as they cook.
Serve and Enjoy
- Once cooked, remove the dumplings with a slotted spoon and let them drain briefly.
- Serve warm as a side dish or enjoy them on their own with a drizzle of butter or gravy.
These potato dumplings are a delicious way to bring a piece of Germany to your table. Pair them with your favorite German dishes, such as pork roast or mushroom sauce, for an authentic dining experience. Guten Appetit!
Kartoffelknödel – German Potato Dumplings
Ingredients
- 6 medium potatoes about 2 pounds
- 200 g potato starch
- 2 tbsp fine semolina flour
- 1 tsp Salt
Instructions
Cook the Potatoes
- Boil the potatoes in salted water until tender. Perform a fork test to ensure they are fully cooked.
- Once cooked, drain the water and peel the potatoes while they are still warm.
Prepare the Dough
- Press the peeled potatoes through a potato ricer into a large mixing bowl.
- Generously season with salt.
- Add the potato starch and semolina to the bowl.
- Knead the mixture thoroughly until it forms a smooth dough. It’s important to work quickly while the potatoes are still warm; if the dough cools too much, it will become difficult to shape.
- If the dough feels sticky, add more potato starch gradually until it is soft and dry but not tacky.
Shape the Dumplings
- Divide the dough into 16 equal portions. Roll each portion into a smooth ball using your hands.
Cook the Dumplings
- Bring a large pot of salted water to a gentle boil.
- Carefully add the dumplings to the water. Ensure the water stays at a low boil to prevent breaking the dumplings.
- Cook for about 25 minutes. The dumplings will float to the top as they cook.
Serve and Enjoy
- Once cooked, remove the dumplings with a slotted spoon and let them drain briefly.
- Serve warm as a side dish or enjoy them on their own with a drizzle of butter or gravy.
