Say the word “dumpling” to just about anyone, and you’ll get a smile. Fun to eat and make, dumplings traverse many cultures and cuisines. They come in a variety of shapes and sizes, from flour-based drop dumplings swimming in chicken stew to doughy wrappers filled with meats, cheeses or vegetables. German potato dumplings stand out from the rest with their golf ball-sized shape. They’re often served with gravies and sauces—in this recipe, a delicious brown butter sauce.
Potato dumplings take less time to make than other dumpling recipes. You don’t need to cook a filling, wrap it in a dough, crimp and seal it, then cook again. You simply make large balls from a soft potato dough, then boil them.
These dumplings have a pillowy texture and can easily replace baked, roasted or mashed potatoes as a side dish. The fork-tender dumplings also hold up to any delicate or hearty sauce.
Are potato dumplings the same as gnocchi?
Also known as kartoffel kloesse, German potato dumplings often incorporate bread—or, as in our recipe, bread crumbs—into the dough, along with cooked potato, flour and egg. They’re large and round and are seasoned with a bit of nutmeg, and they’re often served in a brown butter sauce.
Classic Italian potato gnocchi, on the other hand, are only made with potatoes, flour and egg. The tender, bite-sized dumplings are rolled on a special board or with the tines of a fork to make lines or indentations. Those indentations help cheese and marinara sauce, pesto or butter stick to the gnocchi.
Potato Dumpling Ingredients
- Potatoes: The best types of potatoes to use for this recipe are high-starch ones, like Russet or Idaho potatoes. Avoid purple potatoes. Not only do they have moderate starch content, but their color will create visually unappealing, gray dumplings.
- Eggs: Eggs act as a binder in potato dumplings, holding the other ingredients together as they boil. They also add fat and flavor.
- Flour:Â You need all-purpose flour for fluffy potato dumplings.
- Bread crumbs: Dry bread crumbs mixed into the dumpling dough absorb some of the moisture left in the potatoes, adding to the dumplings’ fluffiness. Toasted ones thicken the butter sauce and add texture to the finished dish.
Directions
Step 1: Boil the potatoes
Place the potatoes in a Dutch oven or a large, wide pot; add water to cover. Bring to a boil. Reduce the heat, and cook, uncovered, 15 to 20 minutes or until tender.
Step 2: Mash the potatoes
Pour the potatoes into a colander to drain completely, then transfer them to a large bowl. Use a potato masher or ricer to mash the potatoes just until loose and fluffy.
Editor’s Tip: Pressing the potatoes through the small holes of a ricer is one of the best ways to make mashed potatoes. Doing so creates the fluffiest, lightest dumplings. Make them even better by letting the potatoes drain until they stop steaming and, if you have the time, drying them overnight on a baking sheet in the refrigerator.
Step 3: Mix and shape the dough
Stir the flour, eggs, dry bread crumbs, salt and nutmeg into the mashed potatoes. Divide the dough evenly into 16 balls (about 2 inches in diameter), then roll each one between your palms, firmly shaping until a smooth ball forms and holds together.
Editor’s Tip: The tricky part with any potato dumpling dough is to not overmix it. You want it supple but firm enough to hold its shape. Try not to handle the dough too much when shaping into balls.
Step 4: Cook the dumplings
In a Dutch oven, bring 12 cups water to a boil. Using a slotted spoon, carefully add the dumplings. Reduce the heat, and simmer, uncovered, seven to nine minutes or until a toothpick inserted in center of the dumplings comes out clean.
Editor’s Tip:Â At this point, remove the dumplings with the slotted spoon, shaking off excess water. Place the dumplings on a platter without touching so that they don’t stick together. Set aside until the butter sauce is ready.
Step 5: Make the sauce
Meanwhile, in a small heavy saucepan or skillet, heat the butter and onion, stirring constantly, over medium heat, five to seven minutes or until the butter is golden brown. Remove from heat, and stir in the toasted bread crumbs. Serve with the dumplings.
Editor’s Tip: Feel free to pour the butter sauce over the dumplings on the platter and gently toss until covered. Or serve the sauce drizzled over individual dumpling servings.
Recipe Variations
- Add herbs and spices: Potato dumplings traditionally have little flavor on their own so that they neutrally support the rich gravies and dishes served with them. When dumplings play a central role in a meal, add spices like white pepper or caraway and herbs like thyme, chives, sage or parsley to the dough.
- Change the sauce: Dumplings readily soak up any sauce or gravy. A horseradish sauce adds heat, whereas a dill sauce made with sour cream supplies tanginess. As a main dish, dumplings can replace pasta under your favorite marinara.
- Fry the dumplings: For a crunchy exterior to counter the dumplings’ soft interior, boil the balls as directed, then in the butter sauce until slightly crisp. Leftover dumplings can be cut into thick slices, fried until crisp and served with eggs for breakfast or alongside meat at dinner.
How to Store Potato Dumplings
Leftover dumplings can be stored in an airtight container for up to four days in the refrigerator.
Can you freeze potato dumplings?
Freezing potato dumplings is the best option if you’re making a large batch. After shaping the dumplings in Step 3, arrange them on a flour-dusted baking sheet, and freeze them until firm. Transfer the frozen dumplings to a freezer-safe resealable storage bag, and freeze for up to six months. To cook, frozen dumplings can go straight from the freezer to a pot of boiling water.
Potato Dumplings Tips
Why are my potato dumplings gummy?
Overworking dough can result in gummy potato dumplings. A potato ricer or food mill creates the lightest base, letting you smoothly work in the flour and egg without excessively handling the dough. A potato masher leaves more clumps but can also be effective. Avoid using a hand or stand mixer to mash the potatoes or blend the dough; these high-speed tools almost guarantee gumminess. Too much egg and flour can also lead to an undesirable texture.
Why do my potato dumplings fall apart?
Many factors affect dumplings’ final density. Too much potato can prevent dumplings from holding together. Too much flour can result in dry dough and tough dumplings. To see whether you need to adjust the consistency, shape and cook a single test dumpling before shaping and boiling the full batch.
The dough should be slightly tacky but not so sticky or loose that you can’t create smooth balls. Dampening your hands with water before you roll each ball will make it easier to firmly shape the dumplings. Once shaped, refrigerating the dough for an hour or so can make the dumplings less likely to fall apart.
What do you serve with potato dumplings?
Often served with other German recipes, potato dumplings absorb the flavor of meat-and-gravy mains like sauerbraten. These dumplings also pair well with breaded pork tenderloin and a side of cabbage and apples. As a vegetarian dish, serve the dumplings with a rich mushroom gravy or light tomato sauce with a sprinkling of Parmesan cheese. Fish lovers can serve these dumplings alongside salmon with creamy dill sauce, drizzling extra sauce over the potatoes.
