Kartoffelknödel (German potato dumplings)

    1 hour 10 min

    There are many different recipes for German potato dumplings, varying in ingredients and their ratio. These dumplings are light and smooth due to a the amount of eggs, only little flour and some breadcrumbs. To check the consistency of the dumplings, place a small test dumpling in simmering water, if it falls apart, add more flour by the teaspoon as needed.

    36 people made this

    Serves: 6 

    • 1 kg floury yellow potatoes
    • 90g dried breadcrumbs
    • 35g plain flour
    • 3 eggs, lightly beaten
    • salt, to taste
    • 1/8 teaspoon ground nutmeg

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Cook the potatoes in their skins until done. Let cool slightly, then remove the skins and cool completely. Push through a potato ricer and cover and chill in the fridge for 8 hours.
    2. In a bowl mix the potatoes with the breadcrumbs and flour. Add the eggs and mix well. Season with salt and nutmeg.
    3. Bring a large pan of salted water to the boil. Reduce the heat to a gentle simmer. Shape a small test dumpling and place it in the simmering water. If it holds together, the consistency is right. If it falls apart, add more flour by the teaspoon as needed and test again. With wet hands, shape dumplings about 5cm in diameter.
    4. Gently lower the dumplings into the simmering water. Let simmer for 12 to 15 minutes. Remove with a slotted spoon. Do not overcrowd the pot and cook the dumplings in batches if needed.

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