German Potato Dumplings Recipe

Potato Dumplings

German for potato dumplings are a delicious addition to any German meal.

These soft, warm dumplings coated in browned butter and topped with not bacon, but something even better, are the newest German import to my potato side dish collection. Just give it a shot to see what it’s all about. To get the finest results, roast the potatoes instead of boiling them until they’re nice and dry. Yes, these dumplings can be topped with bacon and/or sautéed onions and mushroom sauce. My dish had pork and red cabbage.

German Potato Dumplings remind me of my childhood Sunday dinners. Her recipe makes a typical dumpling with boiled potatoes that works well with practically any meat and gravy.

It was her go-to side dish, which she served practically every dinner. It’s authentic German cuis ine at its finest!
The best part was if there were any leftovers. The next day, cut and fried in melted butter, they were delicious. Memories! Served simply or with leftover gravy.


Even if you’re in a rush, try not to skip the butter-fried bread croutons in the middle of these dumplings.

What are the best potatoes to use for Dumplings?

The following potatoes are ideal for potato dumplings:

Russets, a starchy baking potato called Yukon Gold (my personal favorite), and an all-purpose potato called russets.


  • 3 pounds medium potatoes (about 10), peeled and quartered
  • 1 cup all-purpose flour(meda)
  • 3 large eggs, lightly beaten
  • 2/3 cup dry bread crumbs
  • 1 tsp salt
  • 1/2 tsp ground nutmeg(jaifel powder)
  • 12 cups water
  • browned butter sauce:
  • 1/2 cup butter, cubed
  • 1 tbsp chopped onion
  • 1/4 cup dry bread crumbs


  1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl.
  2. Mash potatoes. Stir in flour(meda), eggs, bread crumbs, salt and nutmeg(jaifel). Shape into sixteen (2-in.) balls.
  3. In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean.
  4. Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.

Nutrition Facts

2 dumplings with 2 tablespoons sauce: 367 calories, 14g fat (8g saturated fat), 100mg cholesterol, 524mg sodium, 51g carbohydrate (2g sugars, 5g fiber), 9g protein.

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