I still remember the first time I made German potato dumplings in my kitchen. It was a cool autumn afternoon, and the scent of potatoes boiling on the stove filled the air with warmth and comfort. The recipe was given to me by a dear friend who had grown up in a small Bavarian village. She explained that in her family, potato dumplings weren’t just food; they were a centerpiece for Sunday lunches, festive gatherings, and moments when everyone needed an extra bit of comfort. When I prepared them for the first time, I realized why — each dumpling was soft, pillowy, and packed with the earthy sweetness of potatoes. The moment they were served alongside a savory roast and a drizzle of gravy, they became a family favorite in my home too.
You will love this recipe because it blends tradition with ease. German potato dumplings have a rich history, but this version has been simplified so anyone can make them, even on a busy weeknight. They’re tender yet hold their shape, and their mild, buttery taste pairs beautifully with almost any main dish. Whether you serve them with beef roast, grilled chicken, or vegetable stew, these dumplings will soak up all those delicious sauces and elevate the meal.
The beauty of this recipe lies in its versatility. You can serve the dumplings as a hearty side dish for festive dinners, or as the main star when paired with a rich mushroom sauce or vegetable gravy. They can also be adapted for different tastes — add fresh herbs to the potato mixture for a fragrant twist, or mix in sautéed onions for a deeper flavor. If you prefer, you can make them smaller for a quick side or larger for a main dish that impresses guests.
Another reason to love these dumplings is how affordable they are. Potatoes are inexpensive and available all year round, making this dish a budget-friendly choice for families. The rest of the ingredients are common pantry staples, which means you won’t have to go hunting for anything special. With simple steps and minimal cost, you can bring a little taste of Germany to your table without breaking the bank.
Ingredients for the Recipe
-
Potatoes – starchy varieties work best
-
All-purpose flour
-
Eggs
-
Salt
-
Potato starch (optional, for better texture)
-
Breadcrumbs (optional, for coating or mixing)
-
Fresh parsley (optional, for garnish)
How to Prepare This Recipe
Making German potato dumplings at home is much easier than it might seem at first. The key is to work with the right potatoes and handle the dough gently to keep the dumplings soft but well-shaped. In this method, we’ll use cooked potatoes, mashed until smooth, and combine them with a few simple ingredients to create a dough that is easy to shape and cook.
Step-by-Step Instructions for Preparation
-
Cook the Potatoes
-
Peel the potatoes and cut them into evenly sized chunks so they cook uniformly.
-
Place them in a large pot, cover with cold salted water, and bring to a boil over medium-high heat.
-
Reduce the heat to a simmer and cook until the potatoes are fork-tender, about 20 minutes.
-
Drain well and allow them to cool slightly so the steam escapes — this helps prevent the dumplings from becoming too wet.
-
-
Mash the Potatoes
-
Transfer the warm potatoes to a large mixing bowl.
-
Mash them until completely smooth with no lumps. A potato ricer works best, but a sturdy masher will also do the job.
-
Let the mashed potatoes cool to room temperature before adding other ingredients.
-
-
Make the Dough
-
Once cooled, add the eggs, a pinch of salt, and enough flour to form a soft dough.
-
Mix gently with your hands until the mixture holds together but is not sticky.
-
If needed, sprinkle in a little potato starch for extra firmness.
-
-
Shape the Dumplings
-
Lightly flour your hands and roll the dough into evenly sized balls, roughly the size of a small orange for traditional dumplings, or smaller if preferred.
-
Keep the shaped dumplings on a floured tray to prevent sticking.
-
-
Cook the Dumplings
-
Bring a large pot of salted water to a gentle simmer — do not let it boil vigorously, as that could cause the dumplings to break apart.
-
Carefully drop in the dumplings, a few at a time, without overcrowding the pot.
-
Allow them to cook gently; they will sink at first, then rise to the surface when done, usually after 15–20 minutes.
-
-
Serve and Enjoy
-
Lift the dumplings out with a slotted spoon and let any excess water drain off.
-
Serve them immediately with your choice of main dish and sauce or gravy.
-
Quick and Easy
This simplified method skips complicated shaping techniques and focuses on minimal preparation steps, making it perfect for busy home cooks. Using starchy potatoes ensures the dumplings bind naturally, so you won’t need a long list of ingredients.
Customizable
You can adjust the size of the dumplings, add chopped fresh herbs to the dough for extra aroma, or mix in sautéed onions for a richer taste. They can also be paired with mushroom gravy, beef stew, or chicken roast depending on your preference.
Popular with Many People
German potato dumplings are loved across generations. They have a familiar, comforting taste and texture that appeals to both adults and children. Their neutral flavor means they fit seamlessly into a variety of cuisines and meal styles, making them a staple at gatherings and festive tables.
Print
Delicious German Potato Dumplings Made Easy
These delicious German potato dumplings are soft, flavorful, and easy to prepare. Made with simple ingredients, they are a versatile side dish that pairs perfectly with a variety of mains. This recipe uses starchy potatoes for the best texture and keeps the preparation simple for everyday cooking.
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
- 1 kg starchy potatoes (Russet or Yukon Gold)
- 2 large eggs
- 150–200 g all-purpose flour (adjust as needed)
- 1–2 tbsp potato starch (optional, for extra firmness)
- 1 tsp salt
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Peel the potatoes and cut them into evenly sized chunks.
- Place the potatoes in a large pot, cover with cold salted water, and bring to a boil.
- Reduce the heat to a simmer and cook until fork-tender, about 20 minutes.
- Drain well and allow them to cool slightly so excess steam escapes.
- Mash the potatoes until completely smooth, using a ricer or masher.
- Let the mashed potatoes cool to room temperature.
- Add the eggs, salt, and enough flour to form a soft, non-sticky dough.
- If desired, add potato starch for improved texture.
- Lightly flour your hands and roll the dough into evenly sized balls, about the size of a small orange.
- Bring a large pot of salted water to a gentle simmer.
- Carefully lower the dumplings into the simmering water, a few at a time.
- Cook gently until they float to the surface, about 15–20 minutes.
- Remove with a slotted spoon, allowing excess water to drain.
- Serve immediately, garnished with parsley if desired, alongside your favorite dish.
Notes
Use starchy potatoes for the fluffiest texture.
Avoid overcooking, as dumplings can become mushy.
For extra flavor, add fresh herbs or sautéed onions to the dough.
- Prep Time: 25
- Cook Time: 20
FAQs
1. Can I make the dumplings ahead of time?
Yes, you can prepare the potato mixture and shape the dumplings several hours in advance. Store them in the refrigerator, covered, until ready to cook. Cook them just before serving for the best texture.
2. What type of potatoes should I use?
Starchy potatoes, such as Russet or Yukon Gold, work best because they create a fluffy texture and help the dumplings hold their shape.
3. How do I stop the dumplings from falling apart?
Make sure the potatoes are well-drained and cooled before mixing with the other ingredients. Also, cook them in gently simmering water rather than boiling water to prevent breaking.
4. Can I freeze cooked dumplings?
Yes, you can freeze them once cooked and cooled. Place them on a tray in a single layer to freeze, then transfer to a freezer bag. Reheat in simmering water or steam before serving.
5. What can I serve with German potato dumplings?
They pair well with beef roast, turkey bacon stew, chicken ham casserole, vegetable gravy, or mushroom sauce. They also complement green vegetables like broccoli, beans, or sautéed spinach.