🇩🇪 Germany · Food
Kartoffelknödel (German Potato Dumplings)
By eatmundo · July 6, 2026
These traditional German potato dumplings are a beloved accompaniment to hearty meat dishes and rich gravies. Made from cooked and sometimes raw potatoes, they have a comforting texture and perfectly absorb the flavors of any sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by boiling 1 kilogram of starchy potatoes in their skins in a large pot of salted water for about 20-25 minutes, or until they are tender when pierced with a fork. It’s important not to overcook them, as this can make the dumplings too watery.
- 2
Drain the cooked potatoes thoroughly and let them cool slightly, just enough to handle. Peel the potatoes while they are still warm, then press them through a potato ricer or mash them very finely with a fork until no lumps remain. Aim for a smooth, uniform consistency.
- 3
Transfer the mashed potatoes to a large bowl and let them cool completely to room temperature. This step is crucial; warm potatoes will make the dough sticky and difficult to work with.
- 4
Once cooled, add 100 grams of potato starch, 2 large egg yolks, 1 teaspoon of salt, and 0.5 teaspoon of freshly grated nutmeg and 0.25 teaspoon of white pepper to the mashed potatoes. Gently but thoroughly mix all ingredients until a soft, pliable dough forms. Be careful not to overwork the dough, as it can become gluey.
- 5
Dust your hands lightly with potato starch and form the potato dough into 8-10 uniform dumplings, each about the size of a small apple (approximately 6-7 cm in diameter). Ensure they are well-formed and compact, preventing them from falling apart during cooking.
- 6
Bring a large pot of lightly salted water to a gentle simmer (not a rolling boil). Carefully lower the potato dumplings into the simmering water. Cook them for about 15-20 minutes, or until they float to the surface and are cooked through. Do not let the water boil vigorously, as this can break the dumplings apart.
- 7
Once cooked, gently remove the Kartoffelknödel with a slotted spoon and drain them well. Serve immediately as a delightful side to roast meats, Goulash, or any dish with a rich, savory gravy. They are best enjoyed fresh.
Frequently Asked Questions
What type of potatoes should I use for Kartoffelknödel to ensure the best texture?+
For light and fluffy Kartoffelknödel, use starchy (floury) potato varieties like Russet, Idaho, or Maris Piper. These potatoes contain less water and more starch, which helps bind the dumplings without making them gummy.
How do I know when Kartoffelknödel are perfectly cooked and ready to serve?+
The dumplings are cooked when they float to the surface of the simmering water; let them gently simmer for another 5-10 minutes after floating to ensure they are heated through. Avoid boiling vigorously, as this can cause them to fall apart.
My Kartoffelknödel sometimes turn out gummy or too dense. How can I prevent this common mistake?+
To avoid gummy or dense dumplings, ensure you mash the hot cooked potatoes thoroughly but handle the dough gently and do not overmix it once the starch is added. Overworking develops the starch, leading to a gluey texture.
Can I prepare Kartoffelknödel dough in advance, or is it best to cook them immediately?+
While you can form the dumplings a few hours ahead and refrigerate them, it's best to cook Kartoffelknödel shortly after preparing the dough. Letting the dough sit too long can make it watery and harder to handle, increasing the risk of them falling apart.
Mundo Match
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