German potato dumplings, known as Kartoffelknödel or Kartoffelklöße, are a traditional side dish that pairs well with meats and gravies. They are made primarily from potatoes and can be either soft and fluffy or firmer, depending on the recipe. Here’s a classic recipe for making German potato dumplings:
German Potato Dumplings (Kartoffelknödel) Recipe
Ingredients
- For the Dumplings:
- 2 pounds (about 900 g) potatoes (preferably starchy potatoes like Russets)
- 1 cup all-purpose flour (more as needed)
- 1 large egg
- 1 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup bread crumbs (optional, for filling)
- Salted water (for boiling)
Instructions
1. Cook the Potatoes:
- Wash the potatoes and place them in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 20-30 minutes.
- Drain the potatoes and let them cool slightly. Once cool enough to handle, peel the potatoes.
2. Mash the Potatoes:
- Pass the peeled potatoes through a potato ricer or mash them until smooth. Allow the mashed potatoes to cool completely.
3. Prepare the Dough:
- In a large mixing bowl, combine the cooled mashed potatoes, flour, egg, salt, and nutmeg (if using). Mix until a soft dough forms. If the dough is too sticky, add a little more flour as needed.
4. Shape the Dumplings:
- With wet hands, take a portion of the dough and shape it into a ball, about the size of a golf ball. If you want to add a filling, flatten the dough, place a small amount of bread crumbs in the center, and then wrap the dough around the filling to form a ball.
5. Boil the Dumplings:
- Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the boiling water. Do not overcrowd the pot; you may need to cook them in batches.
- Once the dumplings float to the surface, let them cook for an additional 5-7 minutes. Use a slotted spoon to remove them from the water and drain.
6. Serve:
- Serve the dumplings warm with your favorite sauce or gravy. They pair wonderfully with meats like roast pork, beef, or chicken, and are often served with sauerkraut or red cabbage.
Tips
- Potato Variety: Starchy potatoes work best for a fluffy texture. Avoid waxy potatoes, as they can make the dumplings dense.
- Storage: Leftover dumplings can be stored in the refrigerator for up to 2 days. Reheat them in boiling water or sauté them in a pan with a little butter until heated through.
- Variations: You can add herbs or spices to the dough for extra flavor, or try different fillings like sautéed onions or bacon bits.
Enjoy your homemade German potato dumplings! They are a comforting and delicious addition to any meal.