Name: Kartoffelknödel (Potato Dumplings)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: German
Ingredients: 2 lbs starchy potatoes (Russet or Yukon Gold); 1 tsp salt (for boiling); 2 large eggs; 1 cup potato starch (or cornstarch); 1/2 tsp nutmeg (optional); 1 tsp salt (for dough); Fresh parsley, chopped (for garnish)

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Kartoffelknödel (Potato Dumplings), or German potato dumplings, are a beloved staple of Bavarian cuisine. These fluffy, pillowy dumplings are made from starchy potatoes and are often served with hearty stews, roasted meats, or rich gravies. Whether I’m preparing them for a holiday feast or a cozy weeknight dinner, they never fail to deliver comfort and tradition in every bite.

Kartoffelknödel (Potato Dumplings)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 lbs starchy potatoes (Russet or Yukon Gold)

1 teaspoon salt (for boiling)

2 large eggs

1 cup potato starch (or cornstarch)

½ teaspoon nutmeg (optional)

1 teaspoon salt (for dough)

Fresh parsley, chopped (for garnish)

Directions

I peel the potatoes and cut them into chunks. Then I boil them in salted water until they’re fork-tender, which takes about 20 minutes.

Once drained, I let them cool slightly before mashing or ricing them until completely smooth. I always let them cool completely to avoid a gummy dough.

In a large mixing bowl, I combine the mashed potatoes with eggs, potato starch, nutmeg, and salt. I mix everything together until a soft, workable dough forms.

With floured hands, I shape the dough into balls roughly the size of a golf ball.

I bring a large pot of salted water to a gentle simmer—never a rolling boil, which might break the dumplings.

I gently drop the dumplings into the water and cook them until they rise to the surface, about 5–7 minutes. Then I scoop them out with a slotted spoon.

I serve them hot, garnished with chopped parsley, and often pair them with gravy, roast pork, or beef stew.

Servings and timing

Servings: 6

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Calories: About 180 kcal per serving

Variations

Sometimes I like to mix things up by adding sautéed onions or crumbled bacon to the dough for an extra burst of flavor. For a more rustic texture, I use half raw grated potato and half cooked mashed potato—a traditional variation in some regions of Germany. When I’m craving something richer, I’ll even stuff the center of each dumpling with a small cube of bread soaked in butter or herbs.

Storage/Reheating

I store leftover dumplings in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I either steam them gently or warm them in a covered dish in the microwave with a splash of water to prevent them from drying out. I avoid boiling them again, as they can fall apart when reheated that way. They also freeze well—just freeze them on a tray first, then transfer to a bag or container.

FAQs

What kind of potatoes work best for Kartoffelknödel?

I always use starchy potatoes like Russet or Yukon Gold. They create a fluffier texture and help the dumplings hold their shape without becoming gummy.

Can I make these dumplings ahead of time?

Yes, I often make them in advance. I prepare and shape the dumplings, then refrigerate them (uncooked) for up to 24 hours. I boil them fresh just before serving.

Why did my dumplings fall apart in the water?

This usually happens if the dough is too wet or if the water is boiling too vigorously. I make sure the dough is cool and firm and keep the water at a gentle simmer—not a boil.

Can I freeze Kartoffelknödel?

Definitely. I freeze them uncooked or cooked. For uncooked dumplings, I freeze them in a single layer on a tray first. Once solid, I move them to a freezer-safe bag and cook from frozen when needed.

What can I serve with these dumplings?

I usually serve them with roast pork, beef stew, or any dish with a rich gravy. They’re also delicious with mushroom sauce or caramelized onions for a vegetarian twist.

Conclusion

Kartoffelknödel are the kind of dish I come back to when I want to feel connected to tradition and comfort. They’re simple, hearty, and endlessly versatile—perfect for soaking up flavors and elevating any meal. Once I learned how to get the texture just right, they quickly became a go-to in my kitchen. Whether I’m feeding a crowd or just looking for something cozy, these dumplings always deliver.

Recipe:

Kartoffelknödel (Potato Dumplings)

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Kartoffelknödel, or German potato dumplings, are fluffy, starchy balls made from potatoes and often served with rich gravies, roasted meats, or stews. This classic Bavarian side dish is both comforting and satisfying, perfect for holidays or cozy dinners.

Ingredients

2 lbs starchy potatoes (Russet or Yukon Gold)

1 tsp salt (for boiling)

2 large eggs

1 cup potato starch (or cornstarch)

½ tsp nutmeg (optional)

1 tsp salt (for dough)

Fresh parsley, chopped (for garnish)

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Instructions

Peel the potatoes and cut them into chunks. Boil in salted water until fork-tender, about 20 minutes.
Drain and let cool slightly. Mash or rice the potatoes until smooth. Let them cool completely.
In a large mixing bowl, combine mashed potatoes with eggs, potato starch, nutmeg (if using), and salt. Mix until a soft dough forms.
With floured hands, shape the dough into golf ball-sized dumplings.
Bring a large pot of salted water to a gentle simmer (not a rolling boil).
Gently drop dumplings into the simmering water. Cook until they float to the surface, about 5–7 minutes.
Remove with a slotted spoon and serve hot, garnished with chopped parsley.