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4 from 3 votes

Kartoffelknödel German Potato Dumplings

Learn how to make Kartoffelknödel. Our easy German Potato Dumpling recipe is stuffed with bacon sauerkraut and topped with mushroom cream.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Side Dish
Cuisine: german
Keyword: german potato dumplings, Kartoffelknödel
Servings: 8
Calories: 317kcal

Equipment

  • Food Mill
  • Dutch Oven
  • measuring spoons
  • measuring cups
  • French knife
  • Saute Pan
  • Slotted spoon
  • Spatula or Wooden Spoon

Ingredients

Kartoffelknödel

  • 1 kg Russet Potatoes
  • 2 Egg Yolks
  • 2 tbsp Butter
  • 1/2 cup All-purpose Flour
  • 1/2 cup Cornstarch
  • 2 tsp Kosher Salt
  • 1/8 tsp Ground Nutmeg
  • 1/8 tsp Ground Pepper
  • 60 g Bacon sliced
  • 1/4 cup Sauerkraut

Mushroom Sauce

  • 1 tbsp Butter
  • 3 cups Cremini mushrooms sliced
  • 1 Small onion diced
  • 1 Garlic clove minced
  • 1/4 cup Beef stock
  • 1/4 cup Dry sherry
  • 1 cup Table cream
  • 1 tsp Honey
  • Salt and pepper to taste
  • Dill garnish

Instructions

  • Place potatoes in a large pot and fill with cold water. Season with salt and cover. Bring the water to a boil and cook potatoes skin-on for 20 minutes, or until tender. The potatoes are done once they easily slide off when pierced with a sharp paring knife.
  • Drain cooked potatoes and peel using a sharp paring knife while still hot. Press the warm potatoes through a ricer or mash with a potato masher until you have a smooth puree. Let cool until warm.
  • Stir in butter, egg yolks, flour, cornstarch, salt, nutmeg and pepper until you have created a uniform dough. Use your hands to knead the mixture until it is smooth. 
  • Meanwhile, in a small saucepan, heat the sliced bacon over medium heat, 4-6 minutes crispy and fully cooked. Remove from heat and stir in sauerkraut.
  • Wet your hands with water (this helps stop the dough from sticking to your hands), then divide the dough into 8 portions and shape into balls.
  • Using your thumb, press each ball to create a well an add 1 tsp of bacon sauerkraut filling. Close the filling hole with potato mixture and roll with your hands so filling is hidden inside.
  • Drop Kartoffelknödel gently into a pot of boiling, salted water. Simmer gently, uncovered, approximately 15 - 20 minutes.
  • Meanwhile, make the mushroom sauce by adding butter to a frying pan with sliced mushrooms and sauté over medium heat for approximately 10 minutes. Tend mushrooms by the stove, flipping them with a wooden spoon or spatula to ensure they receive consistent and even browning.
  • Add minced garlic and diced onion, cooking for 3-4 more minutes until lightly browned.Add beef stock and sherry before turning the heat to medium low. Allow to simmer for 2 minutes before adding cream and honey. Stir for approximately 5 minutes. Set aside.
  • Remove German Potato Dumplings with slotted spoon and serve topped with mushroom sauce and dill.

Nutrition

Calories: 317kcal | Carbohydrates: 37.1g | Protein: 8.3g | Fat: 14.7g | Saturated Fat: 7.9g | Cholesterol: 82mg | Sodium: 864mg | Potassium: 713mg | Fiber: 3.9g | Sugar: 3.2g | Calcium: 54mg | Iron: 2mg