This traditional recipe teaches you how to make delicious and authentic German potato dumplings. These hearty dumplings are the perfect side dish for any meal. Serve them with beef rouladen, roast beef, or sauerbraten.
Soft and tender potato dumplings are a delicious and classic side dish everyone can enjoy. They can be served as part of almost any main course, German or not, or as part of a vegetarian meal, as long as you cook them in water or vegetable broth.
Ingredient Notes and Substitutions
- Potatoes: use russet potatoes for the most tender results.
- Flour: or potato starch. Potato starch can be difficult to find.
- Eggs: slightly beaten. They help hold the mix together and turn it into a dough.
- Nutmeg: just a touch for a hint of spice and depth of flavor
- Chicken broth: you can substitute water or vegetable broth
How to Make Potato Dumplings
Boil the potatoes whole with their skins on in lightly salted water until tender. Drain and cool them enough to peel with your fingers. Cut the potatoes into chunks and run them through a potato ricer. Mix the potatoes, flour, beaten eggs, salt, black pepper, and nutmeg until a thick dough forms.
Using a 3 tablespoon scoop, form the dough into balls. As you roll them, add 1-2 croutons to the center of each potato ball. Gently lower the potato dumplings into the simmering broth. Simmer the dumplings for 20 minutes. Remove the dumplings with a slotted spoon. Sprinkle with chives, thyme, sage, or parsley.
Preparation Tips
- If you prefer, you can peel your potatoes, cut them into chunks, and boil them. Drain well and then run them through the potato ricer.
- Traditionally, a crouton is added to the center of the dumpling. Supposedly, the crouton absorbs extra starch, making the dumpling fluffy rather than gummy. However, you don’t have to add the croutons.
- After cooking for a while, the potato balls will float. Even though they might float after 10-15 minutes, please cook them for the full 20 minutes.
Serving Suggestions
- Bratwurst: and other smoked sausages like polska kielbasa or knockwurst
- Roast meats: such as beef roast and pork loin roast.
- Gravy: mushroom gravy, hamburger gravy, or onion gravy
- Side dishes: fried cabbage, braised cabbage, kielbasa and sauerkraut, or German cucumber salad
Storage and Reheat
German potato balls can be stored in an airtight container in the fridge for up to four days. They can be reheated in simmering broth or water or covered in the microwave at reduced power. You can also slice them and fry them in butter. Everything tastes better in butter.
More Potato Recipes
German Potato Dumplings
Ingredients
- 2 lbs Russet potatoes
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 6 cups low sodium chicken broth or water
- 2 teaspoons chopped fresh chives
Instructions
- Boil the potatoes whole with their skins on in lightly salted water until tender. Drain and cool them enough to peel with your fingers. Cut the potatoes into chunks and run them through a potato ricer.
- Bring the chicken broth or water to a boil in a large pot or Dutch oven. Then reduce it to a simmer.
- In a large bowl, mix the potatoes, flour, beaten eggs, salt, black pepper, and nutmeg until a thick dough forms.
- Using a 3 tablespoon scoop, form the dough into balls. As you roll them, add 1-2 croutons to the center of each potato ball. Gently lower the potato dumplings into the simmering broth.
- Simmer the dumplings for 20 minutes. Remove the dumplings with a slotted spoon. Sprinkle with chives.
Notes
- If you prefer, you can peel your potatoes, cut them into chunks, and boil them. Drain well and then run them through the potato ricer.
- Traditionally, a crouton is added to the center of the dumpling. Supposedly, the crouton absorbs extra starch, thereby making a fluffy, not gummy dumpling. However, you don’t have to add the croutons.
- After cooking for a while, the potato balls will float. Even though they might float after 10-15 minutes, please cook them for the full 20 minutes.
Ginger
Yes, this is an authentic recipe. Same as grandma’s, don’t think I’ve used a ricer for anything else.
Sonia S
This recipe sounds fantastic! I’ve always loved the idea of making authentic German potato dumplings at home. They pair so well with beef rouladen or any hearty dish—perfect for those cozy family dinners. Can’t wait to give it a try!
Beth Pierce
Thanks, Sonia! Enjoy!
Tisha
Love this recipe! It was simple to make and absolutely delicious!
Beth Pierce
Thank you, Tisha!
Veronica
These potato dumplings look absolutely delicious! I’ve always wanted to try making something like this from scratch, and your recipe makes it look so easy!
Beth Pierce
Thanks, Veronica! Enjoy!
Crystal W
Making them did take some patience and practice to get the potato mixture just right, but following this authentic recipe made it so much easier.
Kristine
YUM! I remember my grandfather making these when I was little. I’m excited to make them for my grandson
Beth Pierce
Thanks, Kristine! Enjoy!
Jen S
YUM!!!! I have never heard of German Potato Dumplings before. I am absolutely going to make this recipe. Our family loves German food.
Beth Pierce
Thanks, Jen! Enjoy!
Stephanie
These potato dumplings are perfection! Reminds me of the dumplings my mother made years ago – so thanks for the recipe as it brought back some great memories.
Denise Queen
Such a traditional recipe When I make my dumplings i don’t use a ricer, but it’s a great idea. I might have to invest in one. I do however get in there with clean hands and work the potato mixture like you would a dough I have seen croutons, rye bread & prunes added to the center. Personally I don’t add anything.
I make saurkraut meatballs and a beefy mushroom gravy. With Fried Cabbage.
Thank ❤️ You for keeping traditional recipes alive.
Beth Pierce
Sounds absolutely delicious.The pleasure is all mine.
Emily
I love a good potato dumpling! These ones look so delicious and are totally a recipe I would like to make. I’ll give it a try over the weekend.
Beth Pierce
Thanks, Emily! Enjoy!
Lisa
Great authentic German dumplings! I served them with your beef rouladen and they were a huge hit. Next time I am going to serve them with bratwurst and onion gravy! Thanks for the recipe!
Beth Pierce
My pleasure, Lisa!
Stacie Ki
Anything dumplings is my favorite food. I have to make this, and my family will be lucky enough if there’s anything left to share with them.
Claudia
These were so good! I’ve never made potato dumplings before, but I’ll be making them a lot from now on!
Beth Pierce
Thanks, Claudia! So glad that you liked them!