German potato dumplings (or the “knödel” [pronounced “kuh-noo-dle”] as they’re known in Germany) are the perfect side dish to your next winter meal.
Knödels are typically more a of side dish, especially during the cold winter months when you want something a little heavier on your plate. This special German dumpling shows up more often than not in a lot of main courses around Christmastime, but since Germany is known for being one of the colder Western European countries, it’s not uncommon to see these guys outside of winter. And they’re so tasty, you’ll be craving them in the other seasons as well.
Best paired with something saucey, like pork medallions (I have an amazing recipe for that, too, coming soon!), but since I can’t eat mammal meat, I like to pair mine with roasted duck!
Easy German Potato Dumplings (aka The Knödel)
Serving: 4 people Prep Time: Cook Time:
Ingredients
4lbs potatoes
1lb potato flour
2 eggs
salt to taste
Directions for Easy German Potato Dumplings:
Step 1: Wash and peel potatoes.
Step 2: Place washed potatoes in a large pot and cover with hot water. Boil until soft.
Step 3: After you can poke potatoes easily with a fork, drain water and allow to cool ~10mins (*You can also skip the cooling time if you’re in a hurry or don’t mind working around the steam).
Step 4: Mash potatoes.
Step 5: Add salt and eggs. Little by little, add the potato flour and mix well. (You’ll know you have enough starch when the potato is no longer sticking to your hands.)
Step 6: From the dough, form palm-sized balls.
Step 7: In a separate pot (or after rinsing the previous pot), boil water.
Step 8: Once the water is boiling, add the potato balls.
Step 9: Remove from water once they float. Serve immediately with your favorite sauce.
For more German winter recipes, check out German Glühwein: A Recipe For An Intoxicating Christmas
