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German Potato Dumplings – Cheese Curd In Paradise

Round potato balls on a gray plate topped with pan gravy and chopped parsley.

German Potato Dumplings, also known as kartoffelknödel, are a blend of seasoned potatoes and starch. Formed into spheres are boiled- these are a staple at any German style meal.

When I was a kid my parents brought us to a German restaurant in Milwaukee, WI. On the menu there was a small sampler, and my favorite item on the sampler was the German Potato Dumpling.

The dumplings are a mixture of seasoned cooked potatoes, starch, egg, and breadcrumbs. I always ate it with a bit of gravy, but toasted crumb toppings are popular as well.

Potato dumplings are typically served with some type of roast and are a fantastic comfort food.

Round potato balls on a gray plate topped with pan gravy and chopped parsley.

Ingredients

  • russet potatoes – I do not recommend using red or Yukon gold potatoes.
  • potato starch or all-purpose flour – potato starch is traditionally used, but if hard to find all-purpose flour works just fine.
  •  large eggs
  • dried unseasoned bread crumbs
  • ground nutmeg
  • salt
  • white pepper
Round potato balls on a gray plate topped with pan gravy and chopped parsley. One of the dumplings is lifted on a spoon.

Instructions

  1. Peel potatoes and cut into quarters. Place potatoes in a medium pot and cover with water.
  2. Bring water to a boil and cook for 15 minutes or until potatoes are tender. Drain and move to a medium mixing bowl.
  3. Mash potatoes using a ricer or a hand masher. Allow potatoes to cool for about 15 minutes.
  4. Once cool, stir in the remaining ingredients. By hand, shape the potatoes into 2-inch balls.
  5. Using the same medium pot from cooking the potatoes, heat water to a boil. Gently place the dumpling in the pot. Cook for 7-8 minutes.
  6. The dumplings will begin to float once cooked. Carefully remove them from the pot to a paper towel lined plate.
  7. Serve with pan gravy, toasted buttered bread crumbs, melted butter, or plain!

Preparation Tips

The texture of the German Potato Dumplings should be firm after boiling and not gummy. It is best to mash potatoes using a ricer or a hand masher versus an electric mixer.

It is also important to let the potatoes cool before mixing the other ingredients and forming into balls.

For serving, I like to make a pan gravy with whatever protein I made to go with the dumplings. Toasted breadcrumbs with butter is also a delicious traditional topping.

Round potato balls on a gray plate topped with pan gravy and chopped parsley.

Looking For More German Inspired Recipes?

Bratwurst Burgers

Oven Baked Brats

Pork Chops, Potatoes, and Sauerkraut

Wisconsin Beer Brats

German Style Sauerbraten from House of Nash Eats

Round potato balls on a gray plate topped with pan gravy and chopped parsley. One of the dumplings is cut with a fork.

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A piece of a potato dumpling is on a fork and covered with pan gravy.
Round potato balls on a gray plate topped with pan gravy and chopped parsley.

German Potato Dumplings

Prep Time 35 mins

Cook Time 15 mins

Course Side Dish

Cuisine German

Ingredients  

  • 2 lbs russet potatoes
  • cup potato starch or all-purpose flour see note
  • 2 large eggs, beaten
  • ½ cup dried unseasoned bread crumbs
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon white pepper

Instructions 

  • Peel potatoes and cut into quarters. Place potatoes in a medium pot and cover with water.

  • Bring water to a boil and cook for 15 minutes or until potatoes are tender. Drain and move to a medium mixing bowl.

  • Mash potatoes using a ricer or a hand masher. Allow potatoes to cool for about 15 minutes.

  • Once cool, stir in the remaining ingredients. By hand, shape the potatoes into 2-inch balls.

  • Using the same medium pot from cooking the potatoes, heat water to a boil. Gently place the dumpling in the pot. Cook for 7-8 minutes.

  • The dumplings will begin to float once cooked. Carefully remove them from the pot to a paper towel lined plate.

  • Serve with pan gravy, toasted buttered bread crumbs, melted butter, or plain!

Notes

If you have trouble finding potato starch, all-purpose flour can be used. 

Tried this recipe? I’d love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!



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