German Potato Dumplings (Kartoffelknödel)
Potato dumplings, known as Kartoffelknödel, are one of Germany's most popular side dishes, especially in Bavaria and Saxony. They became widespread in the 19th century when potatoes became more accessible in peasant kitchens. The essence of this dish lies in the fact that it's made from simple ingredients but offers a unique texture and flavor profile with the right technique. As the dumplings slowly cook in the simmering water, a sense of homeliness fills the kitchen – softness, warmth, and tradition. The perfect Knödel is soft but not raw inside, smooth on the outside, and holds its shape. Tip: Serve with game, roast duck, or beef stew to truly highlight the dish's savory character.
Ingredients for this recipe
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Preparation Steps
1
While still warm, press the peeled, cooked potatoes through a potato ricer or grate them finely. Let them cool slightly. TIP: For the best results, use potatoes cooked the day before, as they will be drier.
2
Add the flour, potato starch, egg, and salt. Quickly knead until you have a pliable, soft dough. Do not over-knead! TIP: If the dough is too sticky, add a little flour; if it's too dry, add a few drops of water.
3
With wet hands, form the dough into dumplings (about 6-8 pcs). Make sure the surface is smooth to prevent them from falling apart during cooking.
4
Bring a large pot of lightly salted water to a boil. Once boiling, reduce the heat so the water is just simmering. Add the dumplings and cook for 20-25 minutes. TIP: It's a good sign if they float to the surface, but let them cook a bit longer to ensure the inside is cooked through.
5
Meanwhile, melt the butter in a skillet, add the breadcrumbs, and sauté until golden brown. TIP: This adds extra flavor to the dumplings and complements their soft texture perfectly.
6
Remove the cooked dumplings with a slotted spoon and, when serving, pour over the toasted breadcrumb butter or a little brown gravy. Excellent as a side dish for roasted meats or stews.
