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German Potato Dumplings (Kartoffelknödel)

chef Laya
Easy traditional German potato dumplings, known as Kartoffelknödel, are made with floury potatoes, potato starch, flour, egg, salt, and nutmeg. Soft and tender, they are perfect for serving with roast meat, mushroom gravy, or rich sauces.
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Prepr Time 30 minutes
Cooking Time 35 minutes
ToTal Time 1 hour 5 minutes
Type of plate Side Dish
kitchen GERMAN-INSPIRED
Serving 6

Ingredients
  

  • 2 pounds Russet potatoes unpeeled
  • ½ cup potato starch
  • ¼ cup all-purpose flour
  • 1 large egg lightly beaten
  • 1 teaspoon salt plus more for cooking water
  • ¼ teaspoon ground nutmeg
  • 12 small bread cubes optional
  • 1 tablespoon butter optional for toasting bread cubes
  • Chopped fresh parsley optional for serving

Instructions
 

  • Place the unpeeled potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes, until the potatoes are fork-tender.
  • Drain the potatoes. When cool enough to handle, peel them while still warm. Press the peeled potatoes through a potato ricer into a large bowl, or mash them until very smooth.
  • Allow the riced potatoes to cool completely.
  • If using bread cubes, melt the butter in a small skillet over medium heat. Add the bread cubes and toast for 3 to 4 minutes, stirring often, until golden. Set aside.
  • Add the potato starch, flour, beaten egg, salt, and nutmeg to the cooled potatoes. Mix gently just until a soft dough forms. Do not overmix.
  • Divide the dough into 12 equal portions. With lightly moistened hands, shape each portion into a smooth ball. If using bread cubes, flatten each portion, place one toasted cube in the center, then seal the potato dough around it.
  • Bring a large pot of salted water to a boil. Reduce the heat until the water is at a gentle simmer.
  • Carefully lower the dumplings into the water. Simmer gently for 12 to 15 minutes, until the dumplings rise and are cooked through. Do not allow the water to boil vigorously.
  • Remove the dumplings with a slotted spoon, drain well, and serve immediately with gravy, mushroom sauce, or melted butter and parsley.

Notes

  • Best potatoes: Use Russet or other floury, starchy potatoes. Avoid waxy potatoes because they can make the dough wet and dense.
  • Important texture tip: Let the riced potatoes cool before adding starch, flour, and egg. Mixing while hot can make the dough sticky.
  • Test dumpling: Cook one test dumpling first. If it breaks apart, mix 1 to 2 tablespoons more potato starch into the remaining dough.
  • Cooking method: Keep the water at a gentle simmer. A strong rolling boil can break the dumplings apart.theomaway+1
  • Storage: Refrigerate cooked dumplings in an airtight container within 2 hours and use within 3 to 4 days.fox5atlanta+1
  • Reheating: Warm whole dumplings in gently simmering water for 5 to 7 minutes, or slice and pan-fry them in butter until golden.