German•comfort
Authentic German Potato Dumplings Recipe: Oma's Kartoffelknödel
German potato dumplings (kartoffelklöße) are a family favorite, the perfect side to almost any meal. I’ll show you exactly how I make them!
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2¼ pounds (1.14 kilograms) starchy potatoes, cooked in their skins
- 4 slices bread
- 2 tablespoons (28 grams) butter
- about 1⅓ cups (203 grams) potato starch or cornstarch
- 2 eggs
- 3 teaspoons (18 grams) salt, divided
Instructions
- 1
Cook potatoes in their skins until fork-tender. Peel, rice, and chill them overnight or several hours. Meanwhile, cut bread into cubes and fry in butter until golden to make croutons.
- 2
Mix the chilled riced potatoes with starch, eggs, and salt to form a smooth dough. Divide into 12–14 portions, press croutons into each center, and shape into round dumplings.
- 3
Simmer dumplings gently in salted water for 15–20 minutes until they float. Remove with a slotted spoon and serve immediately.