Kartoffelknödel

Kartoffelknödel, or potato dumplings, are a staple of Austrian cooking. Present these soft, pillowy dumplings with great roasts or stews or as part of a festive buffet. Kartoffelknödel’s strong taste and flexible pairing make everyone interested in Austrian cuisine should try it.

Kartoffelknödel

Recipe by Travel S HelperCourse: SidesCuisine: AustrianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

Kartoffelknödel, also known as potato dumplings, is a popular side dish in Austrian cuisine that often accompanies festive spreads, stews, or roasts. They require 1 kg of starchy potatoes, 150 g of all-purpose flour, 50 g of potato starch, 1 large egg, 1 tsp salt, a pinch of nutmeg, 3-4 slices of stale bread, and butter or oil for toasting. Boil potatoes in salted water until tender, drain, and cool. Mix flour, potato starch, salt, and nutmeg with the cooled potatoes, crack the egg, and knead gently until a smooth dough forms. If using a traditional bread filling, toast bread cubes in a small skillet until golden. If using bread filling, shape the dough into 12 equal portions around the filling. The dumplings should float after 12-15 minutes in salted water. Goulash, Sauerbraten, and mushroom gravy go well with this dish. Serve immediately. For the right texture, use starchy Russets and fill with fried onions, sautéed mushrooms, or cooked bacon bits. You can make gluten-free dumplings by replacing all-purpose flour with a gluten-free flour blend and freezing them uncooked.

Ingredients

1 kg (2.2 lbs) starchy potatoes (e.g., Russets)
150 g (1 ¼ cups) all-purpose flour
50 g (1/3 cup) potato starch (or corn starch)
1 large egg
1 tsp salt
Pinch of nutmeg (optional)
3–4 slices of stale bread, cut into small cubes (optional for filling)
Butter or oil for toasting bread cubes (optional)

Directions

Step 1: Prepare the Potatoes
Peel the potatoes and boil them in salted water until tender (about 15–20 minutes).
Drain the potatoes and allow them to cool slightly before mashing or pressing them through a potato ricer into a large mixing bowl. Let the mashed potatoes cool completely.
Step 2: Make the Dough
Add flour, potato starch, salt, and nutmeg to the cooled mashed potatoes.
Crack the egg into the mixture and knead gently until a smooth dough forms. Avoid overworking the dough to prevent toughness.
Step 3: Prepare the Filling (Optional)
If you wish to include a traditional bread filling, toast the bread cubes in a small skillet with butter or oil until golden. Set aside.
Step 4: Shape the Dumplings
Divide the dough into 12 equal portions. Flatten each portion in your hand and, if using the bread filling, place a few bread cubes in the center. Carefully shape the dough around the filling to form a smooth ball.
Step 5: Cook the Dumplings
Bring a large pot of salted water to a gentle boil. Reduce the heat to a simmer.
Carefully add the dumplings to the water. Let them cook for 12–15 minutes or until they float to the surface. Do not allow the water to boil vigorously, as this can cause the dumplings to break apart.
Step 6: Serve
Remove the dumplings with a slotted spoon and serve immediately. Kartoffelknödel pair beautifully with saucy dishes like goulash, Sauerbraten, or mushroom gravy.

Notes

Potatoes: Starchy varieties like Russets are essential for achieving the correct texture. Waxy potatoes may result in gummy dumplings.
Filling Options: Besides toasted bread, you can experiment with fillings such as fried onions, sautéed mushrooms, or cooked bacon bits.
Make Ahead: The dumplings can be prepared and frozen uncooked. Simply boil them directly from frozen when needed, adding a few extra minutes to the cooking time.
Gluten-Free Variation: Substitute the all-purpose flour with a gluten-free flour blend, and ensure the bread cubes (if used) are gluten-free.

Austrian National Food

Explore Austria's rich culinary heritage with iconic dishes like Wiener Schnitzel, Apfelstrudel, and Sachertorte. Dive into the flavors that define Austrian cuisine and its timeless traditions.