Silky, springy potato dumplings with a tender exterior and pillowy center, the essential German accompaniment to braised meats and rich gravies.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Boil potatoes in their skins until tender, about 30 min. Peel while hot and press through a potato ricer.
-
2
Let riced potatoes cool slightly. Mix in potato starch, eggs, salt, and a pinch of nutmeg.
-
3
Fry bread cubes in butter until golden to make croutons.
-
4
With wet hands, form tennis ball-sized dumplings, pressing a few croutons into the center of each.
-
5
Gently lower dumplings into simmering (not boiling) salted water. Cook for 20 min — they will float when done.
-
6
Remove with a slotted spoon and serve immediately alongside roasts and gravy.
Did You Know?
In Bavaria, the quality of a cook is judged by her Knödel — if they fall apart in the water, it is considered a great embarrassment.
Chef's Notes
Equipment Tips
- potato ricer
- large pot
- mixing bowl
Garnishing
melted butter, parsley
Accompaniments
gravy, braised meats
The Story Behind Kartoffelknödel
Potato dumplings became a cornerstone of Bavarian and Thuringian cuisine after the widespread adoption of potatoes in the 17th and 18th centuries. Before potatoes, bread-based Semmelknödel dominated. The potato version became the Sunday staple, with each region fiercely defending its specific ratio of raw to cooked potato.
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