German Potato Dumplings (Kartoffelknödel)

Serves 12

15 mins prep

25 mins cook

40 mins total

German potato dumplings were always a favorite side growing up in Germany and I feel sad for anyone having to miss out on soaking up Bratensoße (roast sauce) with bites of Kartoffelklöße. They are super easy to make, especially if you follow my Oma's measurement-free, step-by-step method. These German dumplings are perfect with a beef roast or pork roast (or pork goulash) of your choice and some braised red cabbage (Rotkohl).

2 servings

⅕ kilogramstarchy potatoessuch as russet potatoes

33 ⅓ gramspotato starchcan also use corn starch if you can't find potato starch

⅕egglarge

⅕ tspsalt

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Peel and cut up the potatoes into smaller chunks, so they boil faster. Boil in unsalted water until soft for about 10 to 15 minutes. If you poke them with a fork or a knife, it should slide in easily when they're done.

⅕ 1 starchy potatoes

Drain and purée with a Spätzle press, potato masher or handheld mixer.

Fill the pot with water again, add some salt and bring to a boil.

No-measurement method: Press the mashed potatoes down in a bowl, divide into fourths using a knife or spatula and shovel up ¼ of the potatoes, moving it onto the other ¾.

Then fill the empty quarter with potato starch OR measure out the starch to add, but I find the no-to be much more simple and fast.

⅓ 200 potato starch

Add the egg and some salt and mix together with a fork until it cooled down enough to handle with your hands.

⅕ 1 egg

⅕ 1 salt

Divide dough into 10 pieces (I shape a log, then cut it up). Shape 10 balls using your palms and drop them into gently simmering water.

Simmer for about 10 minutes. Your dumplings will have floated to the top. Use a skimmer to remove the dumplings, and run some cool water over them.

Serve with your favorite roast and braised, red cabbage for the perfect German meal. I also love serving them with lots of Jägersosse for a vegetarian meal.