German potato dumplings, or Knödel, are a traditional and comforting dish that can’t be missed at any holiday table. However, they’re not just for Christmas, these dumplings are a great accompaniment to hearty meat dishes all year round. Try out this authentic, and delicious recipe for homemade dumpling.
Making dumplings from scratch is easier than you might think. No need to rely on store-bought mixes. Our step-by-step recipe will guide you on how to make these tasty round delights. While regional variations of dumplings differ in texture and the way the potatoes are prepared, the classic version, as you will see in this recipe, is a surefire winner.
Tips for Perfect Potato Dumplings
Fillings and Variations
While traditional potato dumplings in Germany are often made without fillings, feel free to get creative! Add small cubes of toasted bread, crispy bacon, sautéed onions, or fresh herbs for an extra burst of flavor.
Use starchy potatoes
For best results, go for high-starch potatoes (like Russet potatoes). They hold together better when cooked and are perfect for dumplings.
Boil, then mash
Boiling the potatoes in their skins keeps them from absorbing too much water, resulting in a better texture for your dumplings. After boiling, peel and mash them while still warm. If you are in a hurry, you can pre-peel your potatoes and roughly dice them. In this case, cook them in broth to give them more flavor, as removing the peel for cooking dilutes the intense potato taste.
Mini Potato Dumplings
Want to make smaller dumplings? Shape the dough into mini balls. This will cut down the cooking time by about half. Just like with larger dumplings, once they float to the top of the pot, they are ready!
SOS: Dumplings Falling Apart
If your dumplings are falling apart in the water, it’s usually a sign they lack binding. This can happen if you’re using potatoes that have cooled, or if you’ve not added enough potato starch. If you’re unsure, cook one test dumpling and adjust the mixture by adding a bit more starch if needed.
Serve your homemade dumplings with Stuffed Turkey Roll Roast, or Chicken & Mushrooms Casserole.
Equipment
- Large Pot
- Ladle
Ingredients
- 2 lbs starchy potatoes
- ½ tsp salt
- 1 pinch nutmeg
- ¾ cup potato starch
- 1 egg yolk
Instructions
- Start by boiling the unpeeled potatoes in plenty of water for about 20 minutes. After cooking, rinse them briefly and peel with a small knife.
- While the potatoes are still hot, mash them thoroughly using a potato press or a masher.
- Add the egg yolk, potato starch, 1/2 teaspoon of salt, and the nutmeg. Mix everything well until a smooth dough forms. Let it sit for at least 15 minutes.Bring a large pot of salted water to a boil.
- Form the mashed potatoes into dumplings by hand. Then, using a ladle, carefully drop them into boiling water.
- Once all dumplings are in the water, reduce the heat to keep the water hot but not boiling or simmering.
- After 15-20 minutes (depending on the size of the dumplings), remove them using a slotted spoon.
- Serve the dumplings in a bowl or arrange them on plates. Enjoy!
Notes
All content 100% human written!Copyright © by Susanne Queck und Wunderlander Verlag LLC. Original on easygermanfood.com. Unauthorized republication of all or part of the text is prohibited.Image credit: Unless otherwise noted: ©Pro Stock Media via Canva.com or ©Unsplash.com.