Potato Dumplings

These potato dumplings are easy to make and taste wonderful. They are a perfect accompaniment for dishes like Kasseler steaks, Sauerbraten, pot roasts and many other recipes that 

produce a rich and tasty gravy or sauce. Dumplings are very popular in many countries of the world. The history of dumplings can be traced back at least to the late 16 hundreds or early 17th century. They are very popular in England, Middle European countries like Austria and Germany (especially Bavaria) and Italy.

Dumplings or Knödel or Klöße as they are called in Germany are made of different kinds of dough and often inserted with a special filling like plums (Zwetschken) or as I did in my recipe a slice of bread or roll / bun that has been diced and roasted in Parsley butter. 

Preparation time: 15 minutes 
Cooking time: at least 40 minutes
Resting time: 15 minutes
Total time needed: at least 1 H 10minutes
Grade of Difficulty: easy

This recipe was inspired by Sweet-Maja. You can find her recipe in German language here

Potato Dumplings

Ingredients for Potato DumplingsIngredients for Potato Dumplings
  • 800 gram / 28 oz baby potatoes
  • 2 tbs. butter
  • 140 gram / 4.6 oz potato flour
  • 1 egg
  • 1/5 tsp. nutmeg, grated
  • Some sprigs of parsley
  • Breadcrumbs (optional)
  • Salt to taste


  • Boil potatoes depending on their size in salt water for about 20 to 25 minutes
  • Remove potatoes and mash them
  • Leave them to cool down to room temperature
  • Then add egg, potato flour, salt and nutmeg and mix everything into a smooth dough which should take about 5 minutes.
  • Divide the dough into 7 to 8 equal sized amounts
Most of the dumplings in this pot have already risen to the surface indicating that they are done.Most of the dumplings in this pot have already risen to the surface indicating that they are done.
  • Take each piece of dough, flatten it slightly and place 2 or 3 pieces of diced roasted bread into the center, then cover the bread with the dough and form it into a round dumpling
  • In a large pot bring 4 liters / 1 gallon of salt water to the boil. Once it starts to bubble swiftly and carefully add the dumplings with a slotted spoon to the hot water and cover with the lid.
  • Reduce the heat to keep it low enough to let the dumplings just simmer. If the water boils to rapidly the dumplings might fall apart
  • While the dumplings are in the water bath add the butter to a pan and heat it up. Wait for it to start to brown slightly than add some chopped parsley and 
  • (bread crumbs - optional) to it. Just turn parsley in the hot butter for about a minute before you take it of the heat.  
  • The dumplings will initially all sink to the bottom of the pot but after 15 to 20 minutes they will rise to the surface of the water which will indicate that they are done.
  • Carefully remove them with the slotted spoon and place them in a bowl
  • Pore the melted butter and parsley over the dumplings and serve them hot with a meat and gravy dish of your choice.

Sauerbraten Style - Marinated Beef with Potato Dumplings and Red Cabbage

Red cabbage in Red wine and Apple sauce

Potatoes with eggs (Spiegelei) and spinach

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