Every time I roast the bread cubes for these dumplings I fondly remember an event from my childhood. My beloved cousin Kerstin had a doll sized working kitchen in her bedroom. With a real stove and small pots and pans. (I had a doll kitchen as well, but mine was in the corner of our regular kitchen - how average!) It was a family party of some sort and us kids had already eaten our cake and played every game we could think of. We wanted to do something fun and entirely new! I don’t recall who came up with the idea but we proceeded to roast bread in butter in Kerstin’s doll sized frying pans on her doll sized stove in her bedroom. Unsupervised. It was delicious and great fun! I love this memory. It makes me laugh!

There are very many different types of Knödel in Germany. Made from bread, semolina flour, yeast dough or quark. Containing bacon or spinach or filled with sweet fruit and drizzled in vanilla sauce. These Kartoffelknödel are easy to make and delicious accompanying meat dishes with lots of sauce, for example Sauerbraten. 

  • 1 1/2 lbs russet potatoes (about 2 large)
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour (or more)
  • 1/8 cup plus 1 1/2 teaspoons cup of potato starch
  • 1 large egg
  • 2-3 slices sourdough bread 
  • 2 tablespoon unsalted butter

Trim the crusts of the bread slices and cut into about 1/2 inch cubes. Melt the butter in a heavy skillet over medium heat and carefully fry the bread.

Cook the russet potatoes in salt water until tender. Drain and cool a little and peel. Cut into large pieces and mash using a potato ricer. Season with salt and nutmeg. 

Combine the flour with the potato starch. Add about 2/3rds of the mixture to the potatoes and loosely combine. Add the egg and just enough of the remaining flour mixture to form a smooth, pliable dough. 

Form the dough into a long roll and cut into 12 equal portions. Flatten each portion into a disc, place several bread cubes in the center and carefully fold the dough around the bread forming a smooth ball. Make sure that the potato dough completely encloses the bread cubes so that no water can seep into the inside of the dumpling. It will fall apart. But these dumplings are pretty sturdy and easy to work with, unlike Thüringer Klöse, a dumpling similar to this one as it is made from potato and filled with roasted bread. The difference is that Thüringer Klöse are made from raw, grated and cooked, mashed potato, and they are a bit of an artistry to make. They have fallen apart many times and disappeared on me completely leaving only a bunch of sad, soggy bread cubes swimming in the pot.  

Bring a large stock pot of salted water to a gentle simmer. Work in 2 batches, slipping 6 dumplings in the simmering water, making sure that they don’t touch each other. Cover the stock pot half way and simmer the dumplings for 10 minutes - do not allow the water to come to a boil. 

Use a slotted spoon to remove the dumplings. Place in a large bowl and cover with a clean kitchen towel while the second batch of dumplings is cooking. 


Serve with pork roast, Sauerbraten, goose or wild game with red cabbage or mushrooms.  


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