Potato dumplings
These potato dumplings have no filling to hide behind, unlike gyoza or pierogi. Also known as ‘Kartoffelklöße’ and ‘Kartoffelknödel’, they are shaped by hand and cooked gently until they float to the surface of the pot. Floury potatoes give them a tender texture, while a little nutmeg adds a mild, spiced note. A topping of golden, toasted breadcrumbs and fresh parsley adds crunch to every soft bite. Serve them as a side with roast meat and gravy, or let them take the main spot on the plate.
Ingredients
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Floury potatoes, peeled and cut into smaller pieces
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1 kilo |
|---|---|
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Egg
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1 |
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Potato starch
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150 g |
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Salt
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1½ tsp |
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A pinch of freshly grated nutmeg
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|
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Breadcrumbs
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50 g |
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Butter , for toasting the breadcrumbs
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1 tbsp |
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Butter, melted
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50 g |
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Parsley, chopped, for garnish
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1 tbsp |
Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
A potato ricer is the key to smooth, lump-free dumplings. It breaks the potatoes down into fine, fluffy strands, so the dough stays light. Rice the potatoes while they are still warm, as they pass through more easily and release more steam, which keeps the dough from getting too wet. If you do not have a ricer, a food mill is a good alternative.
Before shaping all the dumplings, roll one small test dumpling and cook it in the simmering water. If it holds together and has a tender, cohesive texture, carry on with the rest. If it starts to fall apart, work a little more potato starch into the dough before testing again. Testing also gives you a chance to taste and find out if you want to add more nutmeg, salt, or pepper.
Cook the dumplings in two batches, so they have enough room to move freely in the pot. Adding too many at once lowers the water temperature, which can cause them to cook unevenly. It also makes the dumplings more likely to stick together or to the bottom. Keep the first batch warm in a separate pot of hot water with the heat turned off while the remaining dumplings cook. Or save time by cooking them in two pans at once.
Once the dumplings go into the pot, the water should be at a gentle simmer, with small bubbles rising now and then rather than rolling across the surface. A vigorous boil can knock them around and cause the surface to split or the dumplings to break apart. If the water starts bubbling too vigorously, lower the heat straight away.
FAQ: Questions about potato dumplings
Potato dumplings need only a few ingredients, so most questions come down to the potatoes and how you handle them. Below, we answer frequently asked questions to help you get the right texture and taste every time.
Which potatoes are best for potato dumplings?
Floury potatoes such as Maris Piper or King Edward work best for potato dumplings. They are high in starch and low in moisture, which creates tender, fluffy dumplings that hold their shape during cooking. Avoid waxy potatoes, as they can make the dough dense and gummy.
Can I use a potato masher instead of a ricer for potato dumplings?
Yes, you can use a masher instead of a ricer for potato dumplings, though the dumplings may be slightly less smooth. Mash the boiled potatoes thoroughly while they are warm, but avoid overworking them, as this can make the potato dough gluey and dense. Alternatively, press the potatoes through a sturdy metal sieve with the back of a spoon for a smoother result.
How do I prevent potato dumplings from falling apart?
To prevent potato dumplings from falling apart, make sure to drain the potatoes well after boiling and let them steam dry to reduce moisture. Poach the dumplings in gently simmering water rather than a rolling boil, and cook them in batches so they have space. Test a small dumpling first and add a little more potato starch if it breaks.
How should I store potato dumplings?
Cool the potato dumplings completely before transferring them to an airtight container, then refrigerate for 3–4 days. You can also freeze the cooked dumplings for up to 3 months. Thaw them in the fridge before reheating.
How do I reheat potato dumplings?
Reheat potato dumplings gently so they remain tender and do not fall apart. Place them in hot, barely simmering water for 5–10 minutes until heated through, or steam them over simmering water. For the quickest option, use the microwave. Sprinkle a teaspoon of water over the dumplings, cover them with a damp paper towel, and microwave on medium power in short 30-second bursts.
Nutritional values per serving
Energy:
482 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 5.6 g |
| Protein | 5.9 % | 7 g |
| Fat | 27.5 % | 15 g |
| Carbohydrates | 66.6 % | 79.1 g |
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Try our comforting potato dumplings
Some dishes simply make you want to pull up a chair, and these potato dumplings are one of them. They arrive at the table glistening with melted butter and topped with toasted breadcrumbs. Each one is soft and tender, with a slight chew from the potato starch.
These dumplings are perfect if you want to feed the whole family, or if you are just having a quiet evening at home and would like something scrumptious. However you eat them, one is never quite enough.
A smooth potato dough with a hint of nutmeg
Dumplings made entirely from cooked potato are sometimes called ‘seidene Klöße’, or silky dumplings, and a smooth dough is what earns them the name. Ricing the floury potatoes creates an airy base, while egg and potato starch bind it together, so the dumplings hold their shape in the pot. A pinch of freshly grated nutmeg adds a warm, slightly sweet, and nutty taste with a faint peppery note, which suits the mild flavour of the potatoes.
Finished with toasted breadcrumbs and fresh parsley
The toppings are not just for looks, even though they do make the dumplings look even more inviting. Toasted in butter, the breadcrumbs take on a slightly nutty flavour and crunch that sets off the soft dumplings. The dough contains no butter or milk, so the melted butter gives the mild potato a fuller, savoury flavour and keeps the surface glossy so the breadcrumbs cling to it. A sprinkle of chopped parsley finishes the dumplings with a fresh, slightly peppery flavour and a touch of green.
A German classic made for hearty meals
Potato dumplings have been a regular at German family dinners and holiday tables for generations, especially in Bavaria and the surrounding regions. They are often served with roast pork, usually with braised red cabbage close by.
Make the recipe your own
While the classic recipe is wonderful, you can be creative with potato dumplings. Add grated Parmesan or cheddar for a cheesy twist, or chilli flakes or smoked paprika for a bit of heat. Fresh dill brings a light aniseed flavour and chives a mild onion taste, while toppings like crispy onions or seeds add crunch.
