Kartoffelknödel (German Potato Dumplings)
Why this recipe works
- Gentle cooking method: The dumplings are simmered rather than boiled hard, helping them stay intact while cooking through evenly.
- Soft, satisfying texture: Cooked potato gives the dumplings a tender, mellow texture that works especially well with gravy and slow-cooked dishes.
- Built for sauces: Their mild seasoning and absorbent texture make them a reliable side for roasts, braises, stews and rich savoury sauces.
Get the most out of this recipe
Texture tips
- Steam-dry the potatoes well: Returning the drained potatoes to the hot pot helps excess moisture evaporate, so the dough needs less flour and stays lighter.
- Mash until very smooth: A smooth mash gives the dumplings an even texture and helps prevent dense or lumpy centres.
- Let sticky dough stand briefly: If the mixture feels tacky, a short rest allows the flour to hydrate before adding more, which helps avoid heavy dumplings.
Common mistakes
- Do not boil aggressively: A rolling boil can break the dumplings apart; keep the water at a bare simmer with only gentle movement.
- Avoid adding too much flour: Extra flour makes the dough easier to handle but can turn the dumplings dense, so add only enough to make the mixture workable.
- Cool the mash before adding egg: The potatoes should be just warm, not hot, so the egg blends into the dough rather than scrambling.
Make-ahead tips
- Cook ahead for easier serving: The dumplings can be cooked in advance, cooled completely and refrigerated in a sealed container.
- Freeze after simmering: Freeze cooked dumplings in a single layer before bagging them, which helps prevent them from sticking together.
- Reheat gently: Warm refrigerated or frozen dumplings in gently simmering water until piping hot, or pan-fry them in butter for a lightly golden finish.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and cut them into even chunks. Put them in a large pot, cover with cold water and add 1 tsp of the salt. Bring to the boil, then cook for 15 to 20 minutes until completely tender.
- Drain the potatoes well in a colander, then return them to the hot pot for 1 to 2 minutes to steam-dry. Mash until very smooth, then let the mash cool until just warm so it does not cook the egg. Stir in the butter, nutmeg and the remaining 1 tsp salt.
- Beat in the egg, then add the flour and mix with a wooden spoon until a soft dough forms. If the dough feels sticky, let it stand for 5 minutes so the flour hydrates. Shape into 8 dumplings, rolling with lightly floured hands.
- Bring a large pot of water to a gentle simmer; it should barely bubble. Lower in the dumplings and simmer gently for 12 to 15 minutes, turning once, until they float and feel tender and slightly springy. Lift out with a slotted spoon and serve straight away.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the water at a gentle simmer rather than a rolling boil, as vigorous bubbling can break the dumplings.
- For the lightest texture, make sure the potatoes are well steam-dried before mashing so the dough does not need extra flour.
- Eggs should be fully cooked for vulnerable groups; simmer the dumplings until piping hot all the way through.
Substitutions
- Replace Plain flour with gluten-free plain flour blend for a gluten-free version; start with 100 g and add more only if needed to form a workable dough.
- Replace Unsalted butter with plant-based-butter to make the dumplings dairy-free.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat by simmering gently for 3 to 5 minutes until piping hot, or pan-fry in a little butter until warmed through and lightly golden. Freeze cooked dumplings in a single layer, then bag; reheat from frozen in gently simmering water until hot throughout.
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Recipe overview
- Servings: 4 servings
- Total time: 1h (25min active)
- Difficulty: Medium
- Cuisine: German
-
Allergens:
Eggs Gluten Milk Wheat
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