📝 About This Recipe
A cornerstone of German soul food, these Kartoffelknödel are the pillowy, golden heart of any festive Sunday roast. This specific 'halb und halb' (half and half) style combines silky cooked potatoes with starchy raw ones to create a unique, slightly elastic texture that captures gravy perfectly. Infused with a hint of nutmeg and hiding a crunchy butter-toasted crouton inside, these dumplings are a masterclass in rustic European comfort.
🥗 Ingredients
The Potato Base
- 2 lbs Starchy Potatoes (like Russet or Yukon Gold) (divided into two equal portions)
- 1 teaspoon Lemon juice (to prevent raw potatoes from browning)
The Binding & Seasoning
- 1 large Egg (lightly beaten)
- 1/2 cup Potato Starch (plus extra for dusting hands)
- 1.5 teaspoons Fine Sea Salt (for the dough)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 2 tablespoons Unsalted Butter (melted and cooled)
The 'Röstibrot' Center (Croutons)
- 2 slices White Bread or Kaiser Roll (cut into 1/2 inch cubes)
- 1 tablespoon Butter (for sautéing)
Cooking Liquid
- 4-6 quarts Water
- 1 tablespoon Salt (for the boiling water)
👨🍳 Instructions
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1
Peel half of the potatoes (1 lb) and boil them in salted water until fork-tender, about 20-25 minutes.
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2
Drain the cooked potatoes thoroughly and let them steam-dry for 5 minutes. Pass them through a potato ricer into a large bowl while still warm; let cool completely.
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3
While the cooked potatoes cool, peel the remaining 1 lb of raw potatoes. Grate them finely using the smallest holes of a box grater into a bowl containing the lemon juice.
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4
Place the grated raw potatoes into a clean kitchen towel or cheesecloth. Twist and squeeze with all your might to remove as much liquid as possible. The drier the potato 'pulp', the better the dumpling.
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5
In a small skillet, melt 1 tablespoon of butter and toast the bread cubes over medium heat until golden brown and crispy. Set aside to cool.
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6
In the large bowl, combine the riced cooked potatoes, the squeezed raw potato pulp, the beaten egg, potato starch, 1.5 teaspoons salt, nutmeg, and melted butter.
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7
Mix by hand until a smooth, cohesive dough forms. If the dough feels too wet, add a tablespoon more of starch. Let the dough rest for 10 minutes.
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8
Bring a large pot of salted water to a boil, then reduce to a very gentle simmer. The water should be 'shivering,' not rolling.
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9
With floured hands, take a handful of dough (about the size of a tennis ball) and flatten it slightly in your palm.
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10
Place 2-3 toasted croutons in the center, then fold the dough over and roll it between your palms to form a perfectly smooth, crack-free sphere.
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11
Carefully slide the dumplings into the simmering water using a slotted spoon. Ensure they do not stick to the bottom.
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12
Cook for 20-25 minutes. The dumplings will eventually rise to the surface; once they float, let them simmer for another 5 minutes to ensure the center is cooked.
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13
Remove with a slotted spoon, drain briefly on a wire rack or paper towel, and serve immediately while steaming hot.
💡 Chef's Tips
Always use starchy (mealy) potatoes; waxy potatoes will result in a gummy, heavy dumpling. The secret to success is 'dry' potatoes—don't be afraid to squeeze the raw potatoes until your knuckles turn white! Perform a 'test dumpling' by dropping a small ball into the water; if it falls apart, knead a little more starch into your main dough. Never let the water reach a rolling boil once the dumplings are in, or the agitation will break their delicate surface. Leftover dumplings are incredible sliced and pan-fried in butter the next day until crispy.
🍽️ Serving Suggestions
Serve alongside a traditional Schweinebraten (Roast Pork) with plenty of dark beer gravy. Pair with a side of sweet and sour Rotkohl (Braised Red Cabbage) for a classic flavor contrast. Accompany with a crisp German Riesling or a cold Weissbier (Wheat Beer). For a vegetarian option, serve in a deep bowl with a creamy wild mushroom ragout. Garnish with freshly chopped parsley or chives for a pop of color and freshness.