Leslie Massey
Bavarian potato dumplings, also known as Kartoffelknödel, are a delicious German comfort food. These pillowy soft and tender dumplings are made from cooked riced potatoes, eggs, potato starch, and salt, and formed into balls that are gently boiled. They are a perfect side dish to accompany sauce-based dishes and do a magnificent job of mopping up all that delicious gravy!
There are many ways to make classic German potato dumplings, including some using all or part raw potatoes, some using wheat flour, and some using part wheat flour and part starch. This version contains cooked starchy (or floury) potatoes, potato starch, eggs, and simple seasonings. The dumplings are often served with gravy, stews, soups, braises, and roasts. They can also be enjoyed on their own or as an ingredient in other dishes such as bread or pretzel dumplings salad with radishes.
Making potato dumplings is easy, but there are a few key tips to ensure their success. First, choose potatoes that are high in starch and low in moisture, such as Russet potatoes. Second, use a potato ricer or food mill to achieve the right texture – mashed potatoes will result in dense and stodgy dumplings. Third, use potato starch or flour instead of wheat flour to avoid a dense and stodgy texture. Finally, be sure to let the dumplings cook in simmering water for the full 20 minutes, and avoid boiling the water too vigorously.
With their tender texture and capacity for absorbing juices, Bavarian potato dumplings are a perfect addition to any sauce-based dish. So, the next time you're craving some comfort food, why not give this delicious German classic a try?
| Characteristics | Values |
|---|---|
| Main ingredients | Starchy potatoes, egg, starch/flour, salt, pepper, nutmeg, bread, butter, parsley, chives or dill |
| Filling | Bread cubes browned in butter and seasoned with salt, pepper and parsley; cooked ham or speck (German smoked bacon) with diced onion; spinach and shredded cheese |
| Texture | Firm but not gummy |
| Colour | Off-white with faint yellow tones to rich yellow |
| Serving suggestions | Sprinkle of chopped parsley or dill; butter parsley sauce; gravy; placed inside soups and stews |
| Storage | Refrigerate in a covered container for up to four days; freeze in a covered container for up to three months |
What You'll Learn
How to make Bavarian potato dumplings
Ingredients
To make Bavarian potato dumplings, also known as Kartoffelknödel or Kartoffelklöße, you will need the following ingredients:
- Starchy potatoes (known as Mehligkochende Kartoffeln in Germany; use Russet potatoes in the US)
- Egg(s) (large)
- Starch or flour (corn starch, potato starch, or plain flour)
- Salt
- Pepper (freshly ground)
- Nutmeg (ground)
- Bread (optional, for croutons)
- Butter (optional, for croutons)
- Parsley, chives, or dill (optional, for garnish)
Method
- Make the dough: Boil the raw potatoes until soft enough to be pierced with a fork. Drain and set aside to cool. When cool enough to handle, peel and press through a potato ricer, or mash with a potato masher. Add the egg, starch or flour, and salt, and mix until a soft dough forms. If using flour instead of starch, work the dough minimally to avoid activating the gluten, which can result in chewy dumplings. If the mixture is too dry, add an extra egg yolk or a whole egg.
- Shape the dumplings: Use a ⅔ or ¾ cup measure to scoop the potato mixture, forming dumplings of approximately the same size (about the size of a peach). Shape each portion into a ball, and repeat until all the dough is used. You can coat your hands with starch to make this process easier.
- Cook the dumplings: Bring a large pot of water to a boil. Using a slotted spoon, carefully lower the dumplings into the boiling water, working with 2-3 dumplings at a time. Once the dumplings rise to the surface, let them cook for about 5 minutes (3-4 minutes for small dumplings). Remove the cooked dumplings with a slotted spoon and place them on a warm plate. Continue with the remaining dumplings.
- Prepare a filling (optional): The most popular filling for Bavarian potato dumplings is bread croutons. To make these, cube a slice of stale (or toasted) bread and brown in butter until golden. Season with salt, pepper, and finely chopped parsley.
- Stuff the dumplings (optional): Form balls out of the potato dough and use your thumb to create a cavity inside each ball. Place a couple of croutons (or your chosen filling) inside, then carefully reshape and smooth out the dumplings.
- Serve: Bavarian potato dumplings can be served with a simple sprinkle of chopped parsley or dill. For a more indulgent option, drizzle with melted butter and season with salt and pepper. They also go well with gravy, creamy mushroom sauce, or a hearty beef stew.
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What to serve with Bavarian potato dumplings
Bavarian potato dumplings are a versatile side dish that can be served with a variety of savoury and meaty dishes. Here are some ideas for what to serve with them:
Soups and Stews
Bavarian potato dumplings can be served as a side with soups and stews. They can also be placed inside clear German soups or hearty stews.
Roasts and Braises
Bavarian potato dumplings are a traditional side dish for pork roasts, such as Schweinshaxe or Schweinebraten. They are often served with roasts and braises, along with gravy.
Gravy and Sauces
These dumplings are excellent at soaking up gravy and sauces. They can be served with gravy prepared from roast drippings or a scratch-made gravy, such as mushroom gravy. They also go well with creamy sauces, like creamy mushroom sauce or brown butter sauce.
Meats
Bavarian potato dumplings are often served with meat dishes, especially those with gravy. They can be served with roast meats, such as beef or pork roasts, game, or poultry. They also pair well with sausages, such as bratwurst.
Vegetables
When serving Bavarian potato dumplings with pork, they are traditionally accompanied by sauerkraut. If serving with beef, they are classically paired with German red cabbage (Rotkohl).
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How to store and reheat Bavarian potato dumplings
Bavarian potato dumplings are a tasty treat, but what do you do with the leftovers? Well, you can store them in an airtight container in the refrigerator for up to four days.
To reheat, simply cook the dumplings in simmering water until they're heated through. Alternatively, you can cut them into slices and fry them in butter until hot and lightly browned.
If you want to freeze your uncooked dumplings for later, arrange them on a flour-dusted baking sheet and freeze until solid. Then, transfer the dumplings to freezer bags and store them for up to three months. When you're ready to eat them, cook them in boiling water until they float, then cover and continue cooking over low heat for about 20 minutes.
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Filling options for Bavarian potato dumplings
Bavarian potato dumplings are often served as a side dish to a meal, but they can also be stuffed with a variety of fillings. Croutons are a popular choice for the filling, made by browning bread cubes in butter and seasoning them with salt, pepper, and parsley. Alternatively, you can cook down chopped ham or German smoked bacon with diced onions, or prepare a filling of spinach and shredded cheese.
If you want to make sweet dumplings instead, you can use a small apricot as the filling. This variation is perfect for those with a sweet tooth.
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How to prevent your dumplings from falling apart
To prevent your Bavarian potato dumplings from falling apart, there are several steps you can take during preparation and cooking.
Firstly, it is important to use the right type of potatoes. Starchy or floury potatoes are best, such as Russets, Idaho, or King Edward. These will help your dumplings hold together.
Secondly, when preparing the dough, avoid overworking or overmixing it. This can lead to gummy or rubbery dumplings that may fall apart during cooking. Mix the ingredients gently, and only work the dough as much as is necessary to form a soft dough. If the dough is too dry and crumbly, add a little more egg. If it is too loose, add more starch or flour. The dough should be slightly tacky but not overly sticky. If the dough is too sticky, dampen your hands with water when shaping the dumplings.
Once you have mixed the dough, shape a single dumpling and test it by boiling it in water. If it falls apart, you can adjust the consistency of the dough by adding more starch or flour.
When cooking the dumplings, bring a large pot of water to a boil. Using a slotted spoon, carefully lower each dumpling into the boiling water. Once the dumplings rise to the surface, reduce the heat to a gentle simmer and cook for around 5 minutes. Cooking the dumplings at too high a heat can cause them to fall apart, so ensure the water is not at a rolling boil.
By following these steps, you can help ensure that your Bavarian potato dumplings hold together and don't fall apart during cooking.
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Frequently asked questions
Bavarian potato dumplings, also known as Kartoffelknödel or Kartoffelklöße, are a German comfort food. They are made from cooked, riced, or mashed starchy potatoes, eggs, butter, flour or starch, and seasoned with nutmeg, salt, and pepper. They are often filled with croutons or bread cubes browned in butter and served with gravy, sauces, or stews.
Bavarian potato dumplings and Italian gnocchi are both types of dumplings made with potatoes, flour or starch, and eggs. However, Bavarian potato dumplings are larger in size, often golf ball-shaped, and are seasoned with nutmeg. They also often incorporate bread or breadcrumbs into the dough. In contrast, gnocchi are smaller, bite-sized dumplings that are typically made without any additional ingredients and are rolled using a special board or fork to create indentations that help sauces stick to them.
Bavarian potato dumplings are typically served as a side dish with sauce-based dishes, meat dishes, or gravy. They pair well with roast meats, such as beef or pork roast, goulash, stews, and gravies like mushroom gravy or onion gravy. They can also be served with vegetarian options, such as a rich mushroom gravy or a light tomato sauce with Parmesan cheese.
Yes, you can freeze cooked Bavarian potato dumplings. It is recommended to freeze them on a baking tray first and then transfer them to a freezer bag or container. They can be stored in the freezer for up to one month. To reheat, cook them in simmering water or slice and fry them in butter.
