German Potato Dumplings Recipe (+VIDEO)

I’m sharing my family’s simple Kartoffelknödel, German Potato Dumplings made from a straightforward potato dough, a beloved recipe from my Easy German Recipes that pairs perfectly with Sauerbraten or goulash.

I didn’t expect a couple of simple things like starchy potatoes and a spoonful of potato starch to change my weeknight dinner, but they did. After testing more than a few takes I still get this small thrill when one puffs up right in the pot.

It’s funny, it sounds old fashioned, yet every time I make them they surprise me. If you poke around my blog you’ll find this tucked under German Potato Dumplings Recipes and yes it lives with my Easy German Recipes too.

They feel honest, a little humble, and somehow stubbornly addictive, you’ll see what I mean.

Ingredients

• Starchy potatoes give most of the carbs and creamy texture, they lack some vitamins.
• And the egg adds protein and helps bind, gives silkier dumplings.
• Potato starch boosts chewiness and holds shape, its mainly pure starch carbs.
• All purpose flour gives structure and extra chewiness, mostly carbs and little protein.
• Butter brings richness and flavor, adds fat and a silky mouthfeel.
• Stale breadcrumbs firm dumplings, add subtle crunch and soak up butter flavors.
• Parsley brightens heavy dumplings with fresh herb notes, tiny vitamins and color.

Ingredient Quantities

• 900 g (2 lb) starchy potatoes, about 4 medium
• 1 large egg
• 3 tbsp (30 g) potato starch
• 3 to 4 tbsp (30–40 g) all purpose flour
• 1 tsp salt
• 1/4 tsp ground nutmeg optional
• 2 tbsp (30 g) unsalted butter optional
• 1/2 cup (50 g) stale breadcrumbs optional
• Fresh parsley for garnish optional

How to Make this

1. Peel and cut 900 g starchy potatoes into even chunks, cover with cold salted water and simmer until very tender, about 15-20 minutes; drain well and return to the pot to steam off excess moisture for a minute or two.

2. While still hot, press the potatoes through a ricer or very fine masher onto a tray or plate so steam can escape; let cool until just warm, not hot — hot potatoes make the dough too sticky.

3. Put the warm riced potatoes in a bowl, add 1 large egg, 3 tbsp potato starch, 3 to 4 tbsp all purpose flour (start with 3), 1 tsp salt and 1/4 tsp ground nutmeg if using; mix gently with a spatula or your hands until a soft, slightly sticky dough forms — don’t overwork it or you get a gluey mess.

4. If you want a buttery breadcrumb center: melt 2 tbsp unsalted butter, stir in 1/2 cup stale breadcrumbs and a pinch of salt until moist; let cool. Or skip that and just use plain dumplings.

5. Divide the dough into equal pieces (about 8 to 10 dumplings), flatten each piece in your palm, place a spoonful of the breadcrumb filling or a tiny cube of butter in the middle if using, then wrap and roll into a smooth ball. If the dough sticks, wet your hands or dust with a little extra flour or potato starch.

6. Bring a large pot of water to a gentle simmer and salt it lightly; do not let it boil hard or dumplings will fall apart.

7. Carefully lower dumplings into the simmering water in batches, stir once gently so they don’t stick, then simmer for about 20 minutes until they float and feel firm when pressed with a spoon; test one to be sure the center is cooked.

8. Remove dumplings with a slotted spoon, drain briefly on a rack or paper towel.

9. Optional finish: melt a little butter in a pan, toast the stale breadcrumbs until golden and toss the dumplings in the buttery crumbs, or serve them plain with gravy like Sauerbraten or goulash. Sprinkle chopped fresh parsley before serving.

Equipment Needed

1. Large pot for boiling the dumplings and parboiling the potatoes
2. Colander or fine sieve to drain the potatoes
3. Potato peeler, chef knife and cutting board for prepping the potatoes
4. Potato ricer or very fine masher (a food mill works too)
5. Large mixing bowl and a spatula or wooden spoon for gently combining the dough
6. Measuring spoons and a kitchen scale or measuring cups for accuracy
7. Slotted spoon to lift dumplings from the simmering water
8. Tray or plate to cool the riced potatoes and a rack or paper towels to drain cooked dumplings

FAQ

German Potato Dumplings Recipe (+VIDEO) Substitutions and Variations

• Starchy potatoes (900 g): if you don’t have russets use Yukon Gold or Maris Piper, they’ll be a bit waxy so add 1-2 tbsp extra potato starch to keep the dough from getting gummy.
• 1 large egg: for a vegan swap use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min) or 2 tbsp aquafaba, both work pretty well as binders.
• 3 tbsp potato starch: cornstarch or tapioca starch work 1:1, arrowroot is ok too but may give a slightly looser texture so add a touch more if needed.
• 3 to 4 tbsp all purpose flour: use a gluten free AP blend 1:1 or try 30-40 g spelt or whole wheat pastry flour for a nuttier flavor, just expect a small change in texture.

Pro Tips

1) Pick true starchy spuds, like Russets, and get them really dry after ricing. If the potatoes are hot or wet the dough turns sticky fast, so spread the riced potatoes out on a tray to cool to just-warm before you add the egg and starch. If it still feels too wet chill it for 10–15 minutes and it firms up.

2) Start with the lower amount of flour and only add more if you must. Measure by spooning flour into the cup so you dont accidentally add too much. Mix very gently and stop as soon as the dough holds together — overworking makes the gnocchi gluey.

3) For the buttery breadcrumb center, toast the crumbs first so they have flavor, cool them, then use a small cold cube of butter or a heaped teaspoon of the cooled crumbs. Cold filling helps you seal the dumplings without it oozing out. If the dough sticks while shaping, wet your hands or dust them lightly with potato starch, not lots of flour.

4) Keep the cooking water at a gentle simmer, dont let it boil hard, and only move dumplings once right after they go in so they dont break. When they float, give them the extra firm-when-pressed test. To finish, toss briefly in hot butter and toasted crumbs for texture, or reheat later by gently steaming or pan-frying in butter instead of nuking which makes them mushy.