Easy German Potato Dumpling Recipe - Cheerful Cook (2024)

By Maike Corbett | Published: December 31, 2021 | Modified: December 31, 2021

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Classic German Potato Dumplings are one of Germany's most popular comfort foods.

Tender potatoes are combined with egg yolk, butter, and a hint of nutmeg. Simple and delicious!

Easy German Potato Dumpling Recipe - Cheerful Cook (1)

In Germany, potato dumplings are known as Kartoffelklösse. Say that three times fast. But although the recipe might be hard to pronounce, it is straightforward.

As with most traditional German recipes, there can be regional differences. Some recipes use raw potatoes to make potato dumplings. While I'm sure they are delicious, it was not common in my family.

Easy German Potato Dumpling Recipe - Cheerful Cook (2)

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Why This Potato Dumpling Recipe Works

Classic - This German potato dumpling recipe is a classic. Keep in mind there are different versions of this recipe. Some use less starch, some more, some use croutons or bread crumbs, and others don't. This is the recipe that I grew up with and the one my family loves.

Leftovers - I love making a large batch of potato dumplings. One of my favorite ways to use leftover dumplings is to slice them in half and fry them in butter. Drizzle with some fresh parsley, and enjoy. Delicious!

Easy Ingredients - Chances are that you don't even have to go shopping to make this recipe.

POTATOES - Look for starch potatoes like Russet or Yukon Gold. Both of them are great choices.

EGGS - For this recipe, you'll only need egg yolks. Save the egg whites to whip up an egg whites omelet.

BUTTER - This is an example of when there are no good substitutions. For this recipe, you'll want to use unsalted butter. Why unsalted? I recommend unsalted butter for all my recipes because the amount of salt varies from brand to brand. Salt can make or break a recipe, and you'll want to be in control of how much you feel comfortable adding.

POTATO FLOUR - You'll find potato flour in most supermarkets. You can also use cornstarch or potato starch.

NUTMEG - Nutmeg is a staple in many German recipes. It adds a warm, slightly sweet, nutty flavor, and a little goes a long way. You can find ground nutmeg in the spice aisle of any supermarket. Alternatively, you can buy whole nutmegs and grind them with a zester. (That's what I do.)

How To Make German Potato Dumplings

For detailed instructions, please check the recipe card below.

Easy German Potato Dumpling Recipe - Cheerful Cook (4)
  1. Boil the potatoes in a large pot of cold water.
  2. Pass cooked potatoes through a potato ricer.
  3. Add riced potatoes, egg yolks, salt, melted butter, nutmeg, and potato starch into a large bowl until the dough is well combined.
  4. Shape the dough into potato balls.
  5. Boil water in a large pot. Once the water is boiling, add salt and reduce the heat to a simmer.
  6. Drop the dumplings into hot water and cook uncovered until the potato dumplings rise to the water's surface.
  7. Remove potato dumplings with a slotted spoon.

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Recipe Success Tips

BOILING POTATOES - Don't cut the potatoes too small. The larger the pieces of potatoes absorb less liquid. This allows the cooked to combine more easily with the other ingredients needed to make the dumplings. Larger pieces must cook longer, so adjust your cooking time if necessary.
I'm impatient, so I cut the potatoes into medium-sized chunks.

SHAPING THE POTATOES - Wet your hands with water. This will make it easier to shape the potato balls.

HELP! My potatoes are falling apart. It's best to check your dough by making a test dumpling when making dumplings. Instead of dropping a whole batch into the boiling water, add just one. If it falls apart, add more potato starch to your dough.

Easy German Potato Dumpling Recipe - Cheerful Cook (5)

Serving Suggestions

This recipe is the perfect side dish and goes well with so many other main dishes. Try it with Hungarian Goulash, Schnitzel, or Jägerschnitzel.

And you don't have to look for German recipes; these dumplings will go well with any Sunday roast. You could even serve it with Beef Stroganoff or, my favorite, Chicken Stroganoff!

Add Oma's German Cucumber Salad or the ever-popular Creamy Cucumber Salad, and you've got a delicious dinner.

More Easy and Delicious Side Dishes


RED CABBAGE - deliciously sweet and tart side dish


SPÄTZLE - classic German egg noodle side dish

CHEESY MASHED POTATOES - the ultimate comfort food

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Potato Dumplings

Classic Potato Dumplings are the perfect side dish for all of your favorite German recipes.

Servings: 6

PREP TIME: 10 minutes minutes

COOK TIME: 35 minutes minutes

TOTAL TIME: 45 minutes minutes

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  • 2 pounds potatoes Russet, or Yukon Gold, peeled, halved,
  • 6 tablespoons butter unsalted, melted
  • 2 egg yolks beaten
  • cups potato flour
  • 1 tablespoon salt divided
  • ½ teaspoon nutmeg



  • Place potatoes into a large pot of water and bring to a boil. Add a ½ tablespoon of salt. Cover with a lid and continue to boil until potatoes are soft. About 15-20 minutes.

Making The Dough

  • Pass the cooked potatoes through a potato ricer into a large bowl. Add egg yolks, salt, melted butter, nutmeg, and potato starch.

  • Mix the dough until well combined. Shape the dough into 2-3 inch dough balls. It's easiest to have slightly wet hands.

Cooking The Potato Dumplings

  • Use a large pot and bring water to a boil. Once boiling, add a ½ tablespoon of salt, reduce heat to a simmer. Use a slotted spoon to drop dumplings into the lightly boiling water.

  • Cook uncovered in gently simmering water until the potato dumplings rise to the top. About 15-20 minutes. Remove potato dumplings with a slotted spoon. Serve and enjoy.

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It's best to lightly wet your hands before shaping the potato dumplings.


Calories: 190kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 648mg | Potassium: 522mg | Fiber: 3g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 1mg

Author: Maike Corbett

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Easy German Potato Dumpling Recipe - Cheerful Cook (2024)


What is the secret to perfect dumplings? ›

A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.

Why do my potato dumplings fall apart? ›

Aim for a sticky dough that just holds together. You don't want it too dry (you can tell it is too dry if in the end the balls don't stick to your hands as you roll them) because too dry will end up in a tough dumpling. Too loose (way too sticky to work with) and they will fall apart in the water.

Why are my potato dumplings gummy? ›

If your potato dumplings are gummy, it is likely the potatoes were overworked, or the dough was overmixed.

What are the different types of German dumplings? ›

There are many types of dumplings in Germany, such as: Dampfnudeln, Germknödel, Grießklöße/ Grießknödel, Semmelknödel, Kartoffelknödel/Kartoffelklöße, Königsberger Klopse, Leberknödel, Zwetschgenknödel and Topfenknödel/Quarkknödel.

What are the 3 components of dumplings? ›

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.

Which flour is best for dumplings? ›

For dumplings, 🌾 all-purpose flour 🌾 is typically the best type to use. It has a moderate protein content, which gives the dumplings a tender and soft texture. 🍴 If you want a slightly denser dumpling, you can use 🌾 cake flour 🌾 or 🌾 self-rising flour 🌾, which have lower protein contents.

Do you cook dumplings with lid on or lid off? ›

Once your water is boiling, let your dumplings cook in the steam for about ten minutes. Don't remove the lid as letting the steam escape will disrupt the cooking process and result in undercooked dumplings, so keep that lid on!

Are potato dumplings done when they float? ›

Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float. Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut. Dumplings also make one of the best leftover breakfast items ever!

What are German potato dumplings made of? ›

  1. 3 pounds medium potatoes (about 10), peeled and quartered.
  2. 1 cup all-purpose flour.
  3. 3 large eggs, lightly beaten.
  4. 2/3 cup dry bread crumbs.
  5. 1 teaspoon salt.
  6. 1/2 teaspoon ground nutmeg.
  7. 12 cups water.
Mar 6, 2024

Why are my potato dumplings mushy? ›

Don't allow the water to boil while cooking the dumplings.

Otherwise, they will fall apart and get mushy, no matter which starch you use!

Why are my dumplings hard and not fluffy? ›

Overcooking: If you leave the dumplings in the water or broth for too long, they can become overcooked and tough.

Why do my dumplings taste doughy? ›

I suspect the reason you notice a decidedly flour-y taste is because you aren't adding salt, or not using enough salt. Yes, even sweet baked goods need salt! Another thing you can use to counteract the raw, flour taste is to add flavorings to the batter or dough.

What is a knodel in German? ›

A unique use for old bread, knödel are tender German bread dumplings reminiscent of moist, savory bread pudding. When rolled into balls, they're an airy accompaniment to braised meat such as rouladen and sauerbraten. Formed as a log and then sliced and pan-fried, they're a tasty snack on their own.

What is the German word for dumpling? ›

[ˈdʌmplɪŋ] noun. 1. ( Cook) Kloß m , Knödel m.

What is the main food of Germany? ›

Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

How to make dumplings more juicy? ›

Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!

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