Are you a fan of German potato dumplings but thought they were too complicated to make at home? I thought so too, until I discovered this foolproof Kartoffelknödel recipe.
These golden, fluffy potato balls are the best side dish for soaking up rich sauces and gravies. Their pillowy texture and subtle buttery flavor (with a hint of nutmeg) turn any main dish into a complete, comforting meal. And the best part? They're surprisingly easy to make from scratch!
After my sister in Bavaria taught me this recipe, I never bought a potato dumpling box mix again. Simple ingredients: potatoes, cornstarch, and egg yolks create the fluffiest potato balls you've ever tasted. These are authentic, old-fashioned German potato dumplings made from scratch. Let me show you how to make them in just 3 easy steps!
By popular demand, this reader-favorite recipe made it into my debut cookbook, German Kitchen-Classic Dishes!
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What Are German Potato Dumplings
German potato dumplings are called Kartoffelklöße or Kartoffelknödel, depending on which region in Germany you're in.These tennis-ball-sized, fluffy potato balls are perfect for soaking up rich gravies and sauces. They're made from cooked potatoes mixed with starch and egg, then formed into balls and gently simmered in water.
Unlike Italian gnocchi (which are small and dense), German potato dumplings are much larger and fluffier. Gnocchi are actually more similar to Schupfnudeln (German potato noodles), though Schupfnudeln are finger-shaped rather than round. This recipe uses 100% cooked potatoes, making it the easiest and most foolproof method-perfect for beginners!
How to Pronounce Kartoffelknödel
Kartoffelknödel is pronounced: "kar-TOF-fel-k'NUR-del"
Kartoffelklöße is pronounced: "kar-TOF-fel-KLUR-seh"
Quick tip for Americans: Think of it like "car-TOFFEE-knurdle". Close enough to impress your German friends!
Tools I use:
I use this type of potato ricer (affiliate link) with interchangeable plates for all my German recipes-it's perfect for mashing potatoes for Schupfnudeln, Quarkkeulchen, and potato dumplings. The best part? It also doubles as a Spätzle maker!
Buy Now → (affiliate link)
Ingredients
For the detailed instructions and exact measurements, please jump to the printable recipe card
The ingredients for German potato dumplings are wonderfully simple. Most are probably already in your pantry! Here's what makes them perfect:
Starchy potatoes are essential for fluffy dumplings. Use Russet potatoes or Idaho potatoes in the US. In the UK, Maris Piper or King Edward potatoes work perfectly. Avoid waxy potatoes like red potatoes or fingerlings. They contain too much moisture and will make your dumplings dense.
Egg yolks and starch help the dumplings hold their shape during cooking. Potato starch is most traditional in Germany, but cornstarch (cornflour in the UK) works just as well if that's what you have on hand.
Butter makes the dumplings especially rich and buttery, and touch of ground nutmeg adds a subtle, warm flavor. Don't forget the salt! Without enough salt, your Kartoffelknödel will taste bland.
How to Make German Potato Dumplings in 3 Easy Steps
Step 1: Peel the potatoes and place them in a large pot. Add 1 teaspoon of salt and enough water to cover. Bring to a boil and cook for approximately 20 minutes until soft (cooking time depends on potato size).
Drain the water and place the pot back on the stove over low heat for 1-2 minutes to evaporate any remaining moisture. While still warm, mash the potatoes using a potato ricer (affiliate link) or potato masher for the fluffiest texture.
Step 2: Place the riced potatoes in a large bowl and mix in the butter. Add the cornstarch, egg yolks, 1 teaspoon of salt, and grated nutmeg. Mix until just combined-don't overmix or the dough will become tough.
With wet hands, shape the dough into 8 balls about the size of a tennis ball. Keep your hands slightly damp to prevent sticking.
Step 3:Bring a large pot of water to a boil and add 1 teaspoon of salt. Reduce heat to a gentle simmer. The water should barely bubble, not boil vigorously, or the dumplings will fall apart.
Gently place the dumplings in the simmering water and cook for 15-20 minutes. They'll float to the top when done, but let them simmer for the full time to ensure they're cooked through. Remove with a slotted spoon and serve immediately.
Make Ahead of Time
These easy dumplings are perfect for preparing in advance. Here are my favorite strategies:
Day Before (Best Method)
Boil and rice the potatoes, then refrigerate overnight. The next day, bring to room temperature for 15-20 minutes, make the dough, and cook fresh. This cuts prep time while keeping the fluffiest texture.
Fully Ahead
Cook the dumplings completely, then refrigerate for 1-2 days. Reheat in simmering water for 5-8 minutes. Fresh is best, but reheated dumplings are still delicious-especially with gravy!
What to Serve With Kartoffelknödel
Well, I'm glad you asked! To be honest, I can eat these potato dumplings with almost anything that involves sauce or gravy. They're the ultimate side dish for soaking up all those delicious flavors!
Traditional German Main Dishes
Best Sauces to have with Potato Dumplings
You don't always have to make a full roast to enjoy these dumplings! A simple sauce for potato dumplings transforms them into a complete meal:
Storage Instructions
- Refrigerate leftover dumplings for up to 2-3 days. Store them in an airtight container to prevent them from drying out.
- Freeze cooked dumplings in batches for up to three months. To prevent them from sticking together, place them on a baking sheet until frozen solid before placing them in a bag or container.
- Reheat the Kartoffelklöße in simmering water for 5-8 minutes. Frozen dumplings can be heated from frozen directly in simmering water for 10-15 minutes.
Frequently asked questions:
There are two common reasons why Knödel fall apart when placed in the water.
1. Your dumpling mix does not contain enough starch. - Add more corn or potato flour to your dough.
2. The cooking water is too hot- the water should only simmer. If you add too much heat then the surface of the dumplings will crack and it may start to fall apart.
Tip: Also make a test dumpling before cooking the rest. Should the test dumpling fall apart you can always still although your mix.
The exact cooking time will depend on the size of your dumplings. Average-sized dumplings (about 10 cm diameter) need to simmer in water for about 20 minutes. When you see that the dumpling floats to the top, you know it is done.
More German Side Dish Recipes
Have you made this recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
German Potato Dumplings (Kartoffelklöße / Kartoffelknödel) - Video
Equipment
- Potato Ricer I recommend one with interchangable plates so it doubles up as Spätzle Maker
- Slotted Spoon
- Large Cooking Pot
Ingredients
- 2 lb (1 kg) potatoes starchy potatoes: Russet, Idaho, or Yukon Gold in the US; Maris Piper, King Edward, or Desiree in the UK
- 1 ½ cups (180 g) potato or corn starch potato starch is traditional in Germany, but corn starch / corn flour is easier to find in the US and UK and works perfectly
- 2 egg yolks
- 2 tablespoon butter
- ¼ teaspoon nutmeg
- 2 teaspoon salt or more to taste
For the parsley butter
- ½ cup (100 g) butter 3.5 oz
- ½ cup (30 g) parsley ½ cup of finely chopped leaves
Instructions
- Peel the potatoes and place in a large pot. Add 1 teaspoon of salt and enough water to cover the potatoes. Bring to a boil.2 lb potatoes, 2 teaspoon salt
- Boil for approximately 20 minutes until soft (exact cooking time depends on the size of your potatoes). Drain off the water, then place the pot back on the stove over low heat for 1-2 minutes until all moisture has evaporated.
- Mash the potatoes with a potato ricer (affiliate link) while still warm. Using a potato ricer (affiliate link) will give you a fluffier texture than a masher
- Place the riced potatoes into a large bowl and mix in the butter. Add the corn starch and egg yolks. Finally, season with 1 teaspoon of salt and the grated nutmeg1 ½ cups potato or corn starch, 2 egg yolks, 2 tablespoon butter, ¼ teaspoon nutmeg
- Mix the potato dumpling dough until all ingredients are just combined. Don't overmix, as this will make the dough hard and tough.
- With wet hands, roll the dough into 8 balls (about tennis ball size). You can make them smaller if you prefer. Wet your hands with water if the dough starts sticking.
- Meanwhile, bring a large pot of water to a boil. Add 1 teaspoon of salt. Once boiling, reduce the heat to a gentle simmer. The water should barely bubble, not boil vigorously, or the dumplings will fall apart.
- Gently place the dumplings in the simmering water and cook for 15-20 minutes. The dumplings will float to the top when done, but let them simmer for the full time to ensure they're cooked through.
- Remove with a slotted spoon and serve immediately.
To make the parsley butter
- Melt the butter in a pan and add chopped parsley.½ cup parsley, ½ cup butter
- Spoon over the dumplings before serving.
Video
Notes
Nutrition
Love this authentic German recipe?
This is one of 65 traditional dishes featured in my cookbook, German Kitchen-Classic Dishes - all tested, perfected, and handpicked by readers like you!
Graham says
Turned out very good, I used potato starch and highly recommend.
Marita Sinden says
Thank you! I am glad you enjoyed it.
Kathy bunch says
This is the first time I have ever seen a recipe for them. I had an aunt in her 80s twenty years ago. It's a little different especially adding bread crumbs . I always wondered how they were spelled. She called the 2 words. Kadafaffle kanadles.
Marita Sinden says
Hi Kathy, glad you found this recipe. Sounds like your aunt called them Kartoffelködel 🙂
Gigi says
Super easy to make and did not fall apart in boiling water - although you don't want to leave them in there too long after they float to the top (they get a little mushy around the outside). Perfect fluffy consistency. I've made them a little smaller and have enough leftovers to fry them up with onions and mushrooms tomorrow.
Marita says
Thank you Gigi, I am glad you enjoyed them.
Beverly Pochatko says
There are so many ways to make Klöße. Oma made many Swabian recipes and as a child it was the thing of going to Sunday dinner at her house. While this recipe is slightly different, i am determined to try it!.
Susana Gómez Núñez says
I prepared gulash with Potato Dumplings they ate it all they loved it
Kathryn Colley says
I made these tonight with Sauerbraten. Amazing! I have tried for years to get them correct and this recipe got high marks from my husband. We lived in Germany twice and I have made many dishes with success but klosse always was a flop. I’m so glad I found this, will be making these often now. Thank you for such a well written and easily followed recipe.
Marita says
Aw thank you for this comment Kathryn, I am glad you liked them! Your meal sounds delicious
Sigrid atkinson says
Sounds very good! In the State I grew up (Saarland) my mother made the “Kartoffelkloesse from half raw grated potatoes and half mashed potatoes, and she filled them with ground beef; that was always very good. The next day she fried them in a pan delicious!