Potato dumplings are big, soft, round German-style dumplings made from riced Russet potatoes, potato starch and an egg, with a pinch of nutmeg. They are tender and a little springy, with a mild potato flavor that is made for soaking up gravy. Each one can hide a few buttery croutons in its center. They are the classic partner for pot roast, pork roast, sauerbraten and anything else with a rich sauce, and they belong on a holiday or Oktoberfest table.
How to make potato dumplings: Boil whole Russet potatoes until tender, peel them while warm and press them through a ricer. Knead in potato starch, salt, an egg and nutmeg to make a smooth dough. Shape 12 balls, tucking a few croutons into each if you like. Lower them into gently simmering salted water and cook uncovered for 20 minutes.
Why You’ll Love It
- Made for gravy. Soft, mild dumplings that drink up sauce.
- Simple ingredients. Potatoes, potato starch, an egg and seasoning.
- A surprise inside. A few crisp croutons in the middle, if you want them.
- A special side. Something different from mashed potatoes or noodles.
- Naturally wheat-free without the croutons. The dough is bound with potato starch, not flour.
Ingredient Notes
Russet potatoes. Two and a quarter pounds. Russets are starchy and dry, which is what dumpling dough needs. Boil them whole, in their skins.
Potato starch. One cup, plus a little more if the dough is sticky. It is a fine white powder, sold near the flour or in the baking aisle.
Egg. One large egg, to bind the dough.
Salt and ground nutmeg. One and a half teaspoons of salt and 1/8 teaspoon of nutmeg.
Sourdough bread and butter. One large slice of bread, cut into very small cubes, and 2 tablespoons of butter, for the optional crouton filling.
Fresh parsley. Optional, chopped, for serving.
Ingredients
- 2 1/4 pounds Russet potatoes
- 1 large egg
- 1 cup potato starch
- 1 1/2 teaspoons salt
- 1/8 teaspoon ground nutmeg
- 1 large slice sourdough bread, cut into very small cubes, optional
- 2 tablespoons butter, for the optional croutons
- Fresh parsley, chopped, optional
How to Make Potato Dumplings
1. Make the optional croutons. If you are using the filling, melt the butter in a nonstick skillet over medium heat. Fry the bread cubes until golden brown on all sides, then set aside.
2. Cook and rice the potatoes. Boil the whole, unpeeled potatoes in lightly salted water until tender. Drain and let them cool just until you can handle them while they are still warm. Peel and pass them through a potato ricer or food mill into a large bowl.
3. Make the dough. Add the potato starch, salt, egg and nutmeg. Knead by hand until the dough is smooth and soft, without overmixing. It should not be sticky. If it is, add a little more potato starch.
4. Shape the dumplings. Form 12 balls about 2 1/2 inches in diameter. For filled dumplings, press an indentation into each ball, add 2 to 3 croutons, close the dough around them, and roll back into a ball.
5. Simmer gently. Bring a large pot of lightly salted water to a rapid boil, then reduce the heat. Lower each dumpling into the water on a spoon, holding it briefly before releasing it. Keep the water at a gentle simmer and cook uncovered for the full 20 minutes. The dumplings will float within a few minutes. Floating is not the cue to take them out.
6. Serve. Turn off the heat when the 20-minute simmer is complete. Serve with chopped parsley if you like.
Are Potato Dumplings Done When They Float?
No. This is the mistake that catches nearly everyone. With many small dumplings and with pasta like gnocchi, floating means done. These are different. They are large, about the size of a tennis ball, and they bob to the surface within a few minutes, long before the centers are cooked. They need the full 20 minutes.
| What you see | What it means | What to do |
|---|---|---|
| Dumplings sink when first added | Normal | Leave them alone. Do not stir hard |
| Dumplings float after a few minutes | The outside has set | Keep simmering. They are not done |
| Water at a rolling boil | Too hot | Turn it down. Hard boiling breaks dumplings apart |
| Small, lazy bubbles | A gentle simmer | This is right. Hold it here |
| 20 minutes have passed | Cooked through | Turn off the heat |
Heat control is the other half of it. Bring the water to a boil first, then turn it down before the dumplings go in. A violent boil tosses them around and they can fall apart. A gentle simmer cooks them evenly and keeps them whole.
If dinner is not quite ready, the dumplings can wait in the hot water, with the heat off, for up to 15 minutes.
Tips for Success
What potatoes do you use for dumplings?
Starchy ones, like Russets. Waxy potatoes hold too much moisture and make a gluey dough.
Why rice the potatoes, not mash them?
A ricer or food mill makes a light, fluffy, lump-free base. Mashing or beating works the starch and turns the dough heavy and sticky.
Why peel them warm?
Warm potatoes rice easily and give off steam, so the dough is drier. Cold potatoes are firm and gummy.
My dough is sticky. What should I do?
Knead in a little more potato starch, a spoonful at a time, until the dough is smooth and no longer clings to your hands.
How do I shape them?
With damp hands. Roll each portion into a smooth ball with no cracks, because cracks let water in.
How Long Does It Take?
About 45 minutes of shaping and simmering: 25 minutes of prep and 20 minutes in the water. The potatoes also have to be boiled and cooled enough to handle first, so allow extra time for that.
What Is a German Potato Dumpling Called?
Kartoffelklöße or Kartoffelknödel, depending on the region. Both names mean potato dumplings. They are a traditional side dish served with roasts and gravy.
Storage & Reheating
Refrigerate leftover dumplings within 2 hours, in a covered container, and eat them within 3 to 4 days. To reheat, warm them gently in simmering water or gravy. Leftover dumplings are also very good sliced and fried in butter until golden.
What to Serve With It
Serve potato dumplings with pot roast, roast pork, sausages or braised red cabbage, and plenty of gravy. For other dumpling dinners, try chicken and dumplings with biscuits or the chicken and dumpling casserole. For more potato comfort food, there are the slow cooker potato casserole, the crockpot ham and potato casserole, the sausage and potato casserole and baked potato soup.
Frequently Asked Questions
Are potato dumplings done when they float?
No. They float within a few minutes but need the full 20-minute gentle simmer.
What potatoes do you use for dumplings?
Starchy potatoes, such as Russets.
What is a German potato dumpling called?
Kartoffelklöße or Kartoffelknödel.
How many dumplings does it make?
Twelve, each about 2 1/2 inches across.
Final Notes
I keep a small bowl of water next to me while shaping, because damp hands roll a smoother ball. If you make them, leave a comment to tell me how they turned out or ask a question.
Potato Dumplings
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Ingredients
- 2 1/4 pounds Russet potatoes boiled whole with the skins on, peeled while still warm
- 1 egg large
- 1 cup potato starch plus a little more if the dough is sticky
- 1 1/2 teaspoons salt
- 1/8 teaspoon ground nutmeg
- 1 large slice sourdough bread optional crouton filling, cut into very small cubes
- 2 tablespoons butter for the optional crouton filling
- fresh parsley optional, chopped, for serving
Instructions
- If you are using the filling, melt the butter in a nonstick skillet over medium heat. Fry the bread cubes until golden brown on all sides, then set aside.
- Boil the whole, unpeeled potatoes in lightly salted water until tender. Drain and let them cool just until you can handle them while they are still warm. Peel and pass them through a potato ricer or food mill into a large bowl.
- Add the potato starch, salt, egg and nutmeg. Knead by hand until the dough is smooth and soft, without overmixing. It should not be sticky. If it is, add a little more potato starch.
- Form 12 balls about 2 1/2 inches in diameter. For filled dumplings, press an indentation into each ball, add 2 to 3 croutons, close the dough around them, and roll back into a ball.
- Bring a large pot of lightly salted water to a rapid boil, then reduce the heat. Lower each dumpling into the water on a spoon, holding it briefly before releasing it. Keep the water at a gentle simmer and cook uncovered for the full 20 minutes. The dumplings will float within a few minutes. Floating is not the cue to take them out.
- Turn off the heat when the 20-minute simmer is complete. Serve with chopped parsley if you like.
Notes
Nutrition
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