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German Potato Dumplings Recipe-1103

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These light but sustaining dumplings are great for soaking up the delicious gravy from hearty casseroles and spicy goulashes. Good with sauerbraten with braised red cabbage.

Yield: Makes 4 servings
Prep time: 15 Mins, Plus Cooling<Br>
Cooking time: 35 Mins<Br>


  • 12 oz (350g) baking potatoes, such as Burbank or russet, peeled and diced
  • 1 large egg, beaten
  • 3 tbsp all purpose flour, plus more for dusting
  • ¼ cup semolina
  • ½ tsp caraway seeds
  • Salt and freshly ground black pepper


1. Cook the potatoes in a large saucepan of lightly salted water about 20 minutes, or until tender. Drain well, and return the potatoes to the saucepan. Stir over low heat for 1 minute to evaporated the excess moisture. Mash the potatoes, then let them cool.

2. Transfer the potatoes to a large bowl. Add the egg, flour, semolina, and caraway seeds, and season with salt and pepper. Stir well. The mixture should hold its shape; if it doesn't, add a little more flour.

3. With floured hands, shape the mixture into 12 balls, then roll into sausage shapes. Place in a single layer on a plate. Refrigerate for at least 30 minutes.

4. To cook, bring a large saucepan of water a boil over high heat. Add the dumplings and reduce the heat to medium-low. Simmer for 15 minutes, until the dumplings are floating. Drain and serve hot.


Prepare ahead: You can refrigerate the uncooked dumplings for up to 2 hours .

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

145kcal (7%)
22mg (2%)
17mg (29%)
18mcg RAE (1%)
53mg (18%)
314mg (13%)
0g (2%)
2g (2%)
1mg (8%)

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