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)
1/2 tsp nutmeg (optional)
1 tsp salt (for dough)
Fresh parsley, chopped (for garnish)
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.
Notes
Use starchy potatoes for best texture.
Ensure mashed potatoes are completely cooled to prevent gummy dough.
Simmer, don’t boil, to keep dumplings intact.
Can be made ahead and refrigerated uncooked for up to 24 hours.
Freeze uncooked dumplings on a tray, then store in a bag or container.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 450mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
