Easy German Potato Dumpling Recipe - Cheerful Cook (2024)

FAQs

Why do my potato dumplings fall apart? ›

This is a sensitive recipe, so it's important to use a kitchen scale to measure out 24 ounces (1 1⁄2 pounds) of riced potatoes. If you use too much potato, the mixture might not bind properly and the dumplings may fall apart; if you use too little potato, the dumplings will be too heavy with flour and egg.

German potato dumplings, also known as kartoffelklöße or kartoffelknödel, are unique spheres of seasoned potatoes and starch. 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.

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.

The Distinction Between Gnocchi and Dumplings

Gnocchi, a type of pasta, is a delightful creation from semolina flour, eggs, and mashed potatoes, all balled up together. On the other hand, a dumpling is a doughy concoction, the result of flour, milk, and eggs combined and cooked in a simmering water bath.

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated.

Baking Powder

It's responsible for the dumplings' light and fluffy texture.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.

Following the introduction of the potato to Europe, the German “kartoffel klöße,” or potato dumpling, emerged in northern Germany¹³.

Yes, dumplings that are overcooked will begin to fall apart and disintegrate into the soup, so try to stick to the cooking time. I always use a timer.

How do I keep my dumplings from disintegrating? ›

Lower your heat so that your broth is just barely barely barely boiling and drop these pieces in one at a time. It is important that you DO NOT STIR. We are not going to stir these as we don't want our dumplings cooking up. If you do stir, you will basically cause your dumplings to dissolve.

A simple peek will tell you if your dumplings are ready to enjoy. The indicator that these treats are ready is the golden-brown crisp at the bottom of the dumpling. Gently use a spatula to lift the dumpling and check the underside to reveal if they're ready.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

The word gnocchi may be derived from the Italian word nocchio, meaning 'a knot in wood', or from nocca, meaning 'knuckle'. It has been a traditional type of Italian pasta since Roman times. It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent.

Alternatives to gnocchi

Try ravioli, pasta or gnudi instead of gnocchi.

The classic approach is to pleat the wrapper so that the dumpling curves and is stable enough to stand up and brown on its flat side. Traditionally, you gather one side of the wrapper into a series of pleats and seal them to the other side, which remains flat.

If your potatoes are too wet and not enough flour was used, the potato dough will fall apart as it fries. So make sure to try and cut the potatoes into 1 inch slices, drain the potatoes immediately and completely when they are tender, and the measure the flour properly.

Most often, then, the solution to evenly cooked potatoes is cooking them twice: First, boil, steam, or steam-roast (a fancy term for cooking them with water in the oven) until they're mostly tender but not fall-apart finished. Second, brown the outsides and finish cooking the interiors on the stovetop or in the oven.

If they are homemade fresh dumplings, just as making breads, a few pitches of flour or corn powder will prevent them to stick together. If those are frozen dumplings, don't use hot water to boil them, out the dumplings in a pot of cold water and then heating them up, then they won't stick.