Bavarian Potato Dumplings

About This German Potato Dumplings Recipe - Kartoffelknödel 

Dumplings are a favorite in German cuisine and are lovingly served with soups, stews, tender braises and roasts (along with plentiful gravy). Often times they are simply enjoyed on their own or as an ingredient to other dishes (ex. bread or pretzel dumplings salad with radishes is a traditional offering on many of a beer garden menu).

There are many German potatoe dumpling recipes but the one we focus on in this post is especially loved in Bavaria. Known as Kartoffelknödel or Kartoffelklöße they are often prepared with a tasty filling which amplifies their comfort food appeal. They are a traditional side dish for Schweinshaxe or Schweinebraten pork roast.

As far as delicious starchy carbs are concerned these little numbers will satisfy almost any craving. While we don't eat them too often, we always indulge when they make an appearance at our table. Kartoffelknödel are also quite easy to make, even when a filling is used. 

Ingredients for German Dumplings

Potatoes. You need starchy potatoes known as Mehligkochende Kartoffeln (mealy/floury cooking potatoes) in Germany, of which there are many varieties. In the US use Russet potatoes. 

Egg. Use a large egg and if needed add an extra yolk or a whole other egg - it depends on how starchy the potatoes you are using are. 

Starch or flour. To help the dumplings stay in place a binder such as corn starch or potato starch or simply flour is needed. 

Salt. To season the potatoes. You can boil them in salted water (harder to control how much salt they will absorb) or season the potato dough. 

Pepper and nutmeg. Freshly ground black pepper (to taste) and a pinch of ground nutmeg (optional, but a traditional flavor) to season the dough.

Bread. Optional in case you want to make croutons to use as filling for the dumplings. You would need a slice of day old bread or simply a toasted slice. 

Butter. Optional, if you are making croutons. To pan fry the cubed slice of bread in until gloriously golden. 

Parsley, chives or dill. Traditional herbs to season the dumplings and also the croutons (if making). 

How to Make Potato Dumplings from Scratch

Make the dough. Boil the raw potatoes until soft enough to be pierced with a fork.

Drain and set aside to cool down. As soon as they are comfortable to touch, peel and press through a potato ricer (you can also mash with a potato masher).

Add egg, starch and salt and using your hands mix until you can turn out a soft dough. If you are using flour instead of starch, work the dough minimally so as not to activate the gluten too much which can result in chewy dumplings. If needed add an extra yolk or even a whole extra egg. 

Shape the dumplings. Use a ⅔ or ¾ cup measure to scoop the potato mixture with so you work with approximately the same amount for each dumpling (about the size of a peach).

Shape into a ball (#7) and repeat until you have used all the dough. You may coat hands with starch to make the process easier.

Cook the dumplings. Bring water to a boil in a large pot and using a slotted spoon lower dumplings into the water (work with 2 or 3 at a time).

Once they rise to the surface allow them to cook for about 5 minutes (3-4 if small dumplings). Scoop the cooked dumplings with a slotted spoon and place them onto a warm plate. Repeat with the remaining dumplings.

TIP: It is important for the potato dumplings dough to contain enough moisture but not be too loose. If while you are shaping the dumplings it crumbles you need to add a bit more egg. If it seems too loose, add more starch.

We find that the easiest way to cook the dumplings is in boiling water.

Many recipes recommend that you should simmer them in water that has been brought to boil but then placed over medium heat, others encourage that you submerge them in water just below simmering temperature and leave them in it for 20 minutes, etc, etc.

Often times following the ambiguous guidelines of what constitutes simmering or below simmering results in the dumplings dissolving in the water, which is why we recommend that you stick with the recipe as written in the Recipe Card below.

How to Stuff Potato Dumplings

By far the most popular filling for Bavarian potato dumplings is bread cubes browned in butter and seasoned with salt, pepper and finely chopped parsley. Alternatively, you can cook down chopped ham or speck (German smoked bacon) along with diced onion. You can also cook down spinach and mix it with shredded cheese.

The following image sequence demonstrates how to stuff potato dumplings with the filling of your choice. The cooking method for stuffed dumplings remains exactly as described above.

• Prepare the filling. Cube a slice of stale (or toasted) bread and brown in butter until golden. Season with salt, pepper and parsley.
• Stuff. Form balls out of the potato dough. Using your thumb gently create a cavity inside each ball, place a couple of croutons (or a spoonful of other stuffing you may have prepared) then carefully reshape to close the opening. Finally, smooth out the dumplings applying gentle pressure. 

What Color Should Potato Dumplings Be?

The color of Bavarian Kartoffelknödel can range from off-white with faint yellow tones to rich yellow. It all depends on:

• the color of the potatoes - In Germany Mehligkochende potato varieties (mealy, floury cooking potatoes) have deeper yellow color than the very pale, borderline white US Russets variety. Therefore dumplings made with German starchy potatoes tend to have a deeper yellow coloring. 
• the diet of the hens who laid the eggs - if the diet included feed rich in carotenoids the yolks will be a strong orange color which will contribute towards more intensely yellow dumplings.

Traditional Ways to Serve and Enjoy Kartoffelknödel 

A simple sprinkle of chopped parsley or dill over steaming hot Kartoffelklösse is a classic presentation, many restaurants opt for it.

Butter parsley sauce - over medium-low heat melt a stick of butter, season with salt and pepper, stir in a tablespoon of finely chopped parsley and drizzle over each dumpling. The butter adds richness to the potato dumplings.

Gravy - either use gravy you prepared from the drippings of a roast or prepare gravy from scratch (mushroom gravy is very popular).

Placed inside soups and stews - simply add the dumplings center plate a bowl of clear German soup (like Hochzeitssuppe) or place them inside servings of stews.