Traditional Potato Dumplings

Traditional Potato Dumplings cooked – Gekochte Kloesse

Traditional Potato dumplings!

Traditional potato dumplings are called gekochte Kartoffelknödel or gekochte Kartoffelklöβe.

Ingredients for traditional potato dumplings:

  • 1500 g (3.3 pounds) of potatoes
  • 100 g (3.52 oz) of all purpose flour
  • 150 g (5.29 oz) of potato starch
  • 3 eggs size xl
  • 1 teaspoon of salt
  • ½ teaspoon of ground nutmeg (optional)

Ingredients traditional potato dumplings

Preparation of traditional potato dumplings:

In a large saucepan filled with water bring the washed potatoes with the skin on to a boil and let them cook for about 20 minutes. Place them in a colander and rinse under cold water. Peel and press them through a potato ricer into a large bowl. Set them aside to allow the potatoes to cool down.

Add the eggs, flour, potato starch, salt and nutmeg to the cold potatoes and mix until the ingredients are combined. Form a roll about 5 cm (2 inches) in diameter; using a knife cut the potato dough into slices about 3.8 cm (1 ½ inches) wide and form the dumplings with your hands. Makes about 20 dumplings.

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IMG_0959 Preparation of traditional potato dumplings IMG_0974

Bring a large saucepan with water and two teaspoons of salt to a boil. Place the dumplings into the boiling water. They will sink to the bottom of your saucepan and the water will cool down a little. When the water starts boiling again turn the heat down and let the dumplings simmer for about 10-15 minutes or until they float on the surface. Use a skimmer to remove the dumplings from the water and place on the final plate.

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IMG_0984 Cooking traditional potato dumplings IMG_0991

You could serve the potato dumplings cooked with one of Oma’s meat recipes with gravy like goulash, beef roast, pork roast, or beef stroganoff .

Serving traditional potato dumplings


German Yeast Dumplings

German Yeast Dumplings The Oma Way.

German Yeast Dumplings

German yeast dumplings are called Hefeknödel in Germany.

Ingredients for German Yeast Dumplings:

  • 1 kg (2.2 lbs) all-purpose flour
  • 1 teaspoon of sugar
  • 2 packages of yeast
  • 500 ml (16.9 oz) lukewarm water
  • 2 eggs
  • 2 teaspoons of saltPreparing German Yeast Dumplings

Preparation of German Yeast Dumplings:

Mix the flour with sugar, yeast, and salt. Make a hole in the middle, place in the eggs and cover it with the flour. Add in the water and start kneading the dough with a handheld mixer using the kneading hooks. The dough is ready when it loosens from the sides of the bowl. Cover with a towel and let the dough rise for about 2 hours or until it has doubled in size.

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Divide the dough in four pieces (approximately 410g or 14.4 oz each) and roll them into loaves (about 18 cm or 7 in. long).


Bring a large pot of salted water to a boil. Place the dumplings in the boiling water and cook for about 20–25 minutes. Make sure your pot is large enough for your dumplings to rise and float to the surface. When ready, remove the dumplings and place in a colander to drain.

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Use a thread to slice the dumplings. Here’s how: Place a thread around the dumpling and cross it. Pull the thread on each end until it goes completely through the dumpling. (If you’re less adventurous, you could also slice the dumplings with a knife.) DONE!

HINT: You can easily freeze the sliced German yeast dumplings. After you take them out, just place a cheese cloth over a pot of boiling water. Place the slices of dumplings on the cheese cloth and steam them. They taste like freshly done.

serving German Yeast Dumplings