German Dumplings (Knödel or Klöse)


oh, i miss it in MUNICH!! The well-known and ever extensible versatility of the dumpling is believed its fans do not simply read recipes but uses them as a starting point for imaginative, and thus also for inventive, cooking.


  • 6 medium potatoes, peeled, boiled, and cooled
  • 1/2 Cup flour
  • 1 1/2 Tsp. Salt
  • 2 eggs


1 .Grate the potatoes fine, or put them through a ricer.

2 . Add the eggs, flour, and salt, and mix well together.

3 . Roll this dough into 1-inch balls, and drop them into boiling water.

4 . Gently boil them for 10 minutes.

*A few tips may be helpful, particularly for less experienced dumpling makers who are exhorted not to give up at the first miscooked, collapsed dumpling.

  1. The flour to be used for dumplings should be self-raising or a mixture of plain and self-raising.
  2. Dough made of bread, the crumbs of bread rolls, semolina, must be allowed to “rest” for a while in order to absorb moisture.
  3. Flour and potato dumplings are shaped with floury hands. Some doughs are made by forming a roll on a floured pastry board, which is then cut in slices, filled and formed into balls by hand.
  4. Dumplings as garnish in soup, meat and liver dumplings, bread dumplings should be rounded with wet hands.
  5. It is advisable to cook one dumpling first as a trial. If the inside is “dry,” i is a success; if it is too solid, add liquid (soup, milk, water); if it tends to fall apart, perhaps bind with egg and/or flour.
  6. Leave the saucepan in which you boil dumplings half uncovered: only yeast dumplings should be cooked with the saucepan lid wholly on.
  7. Drain the dumplings carefully and serve in a warm dish. If dumplings are to be kept warm and you do not have a steamer, put them in a colander on top of a saucepan of hot water.
  8. Another truism applies here as everywhere: practice makes perfect.

5 . Lift them out with a slotted spoon and put them into a warmed serving bowl; keep them warm while making crumb topping or gravy.

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