Description
This German Potato Dumplings recipe offers a flavorful and easy way to bring traditional German comfort food to your table. Made with starchy potatoes like Russets, flour, egg, and seasoned with nutmeg and salt, these dumplings feature a delightful breadcrumb surprise inside. Boiled to perfection and optionally sautéed in butter for a golden crisp finish, they pair wonderfully with rich mushroom sauces or roasted meats, making a versatile side dish or main course.
Ingredients
Scale
Essential Ingredients for German Potato Dumplings
- 2 pounds starchy potatoes (like Russet), peeled and cubed
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup breadcrumbs (preferably from stale bread)
- 2 tablespoons chopped fresh parsley (for garnish)
Optional Ingredients
- Butter for sautéing
- Accompaniments such as mushroom sauce or roasted meats
Instructions
- Cook the Potatoes: Place the peeled and cubed potatoes in a large pot and cover them with cold water. Bring the water to a boil and cook for 15 to 20 minutes until the potatoes are tender but not mushy. Drain the potatoes thoroughly and let them cool slightly.
- Mash the Potatoes: Using a potato masher, mash the cooled potatoes until smooth with no lumps, which ensures a better dough texture. Allow the mashed potatoes to cool completely before proceeding.
- Make the Dumpling Dough: In a large bowl, gently mix the mashed potatoes with all-purpose flour, egg, salt, and freshly grated nutmeg. Combine until you achieve a smooth, pliable dough. If the dough feels too sticky, add a bit more flour cautiously to avoid toughness.
- Shape the Dumplings: Divide the dough into equal portions roughly the size of a golf ball. Flatten each portion in your palm and place about one teaspoon of breadcrumbs in the center. Fold the dough over the breadcrumbs and roll it carefully into a smooth ball, creating a flavorful breadcrumb core.
- Boil the Dumplings: Bring a large pot of salted water to a gentle simmer—not a rolling boil. Add the dumplings carefully in batches; they will sink initially but will float to the surface as they cook. Once risen, cook for an additional 10 minutes to ensure they are cooked through. Remove with a slotted spoon.
- Optional Sautéing: For added texture and flavor, melt butter in a skillet over medium heat. Add the cooked dumplings and sauté them for a few minutes on each side until golden brown and slightly crispy.
- Serve: Arrange the dumplings on a serving plate and garnish with freshly chopped parsley. Serve with your choice of mushroom sauce, gravy, roasted meats, or sautéed vegetables for a traditional or customized meal.
Notes
- Use starchy potatoes such as Russets or Yukon Golds for light and fluffy dumplings; avoid waxy potatoes to prevent dense texture.
- Do not overwork the dough to avoid tough dumplings; mix just until combined.
- Keep the water at a gentle simmer during boiling to prevent dumplings from breaking apart.
- If the dough is too sticky, add flour incrementally but avoid excess.
- Dumplings can be made ahead up to shaping and stored in the refrigerator for up to 24 hours or frozen for up to three months.
- To reheat, simmer dumplings gently in water for about five minutes or sauté in butter for crispiness.
- Gluten-free variations can be made using gluten-free flour suitable for dumplings.
- Vegan options can be made by replacing the egg with a flaxseed or chia seed mix (1 tbsp ground flaxseed/chia seed + 3 tbsp water, thickened).
- Serve dumplings with traditional rich mushroom sauce, gravy, sage butter sauce, or alongside roasted meats and sautéed vegetables for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: German
Keywords: German potato dumplings, kartoffelknödel, traditional German recipe, starchy potato dumplings, boiled dumplings, breadcrumb filled dumplings, mushroom sauce side dish, easy German food
