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Oma Shows How to Make Dumplings – Knödel & Klöße
by: Gerhild Fulson / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.
Want to learn how to make dumplings, aka Klöße or Knödel, including the famous and very traditional potato dumplings? You'll find various recipes for those, plus some VERY strange ones in the list below as well.
The potato dumplings are more common in northern Germany and the bread dumplings in southern Germany. Why not give them all a try!
In the north, using either cooked potatoes, grated raw potatoes, or a combination of the two, having potato dumplings is one of the most traditional sides served for special occasions. This is German food at its best!
Traditional German Potato Dumplings, shown below, are the most requested side dish for almost any dinner. Although these are easy to make, Mutti always kept a box or two in her pantry for those days when time was at a premium.
If you want to try something a bit different, there are the traditional bread dumplings that are so common in the Bavarian area of Germany.
It has an interesting method of making dumplings using leftover bread. The results are delicious. Great "soaker-uppers" of gravy!
These bread dumplings were something I discovered on my first trip back to Germany after having left as a little girl. For me, dumplings ALWAYS meant potatoes. And, I really, really enjoyed my potato ones.
It really took a step of faith to try these made with bread. Guess what? I got hooked! What a fabulous way to use up stale buns and bread. The only requirement was that one needs to have gravy :) That's true comfort food!
German Bread Dumplings are the perfect way to use up leftover bread. Use a good quality German, French, or Italian or homemade bread or hard rolls – something with a bit of a bite! Slice and fry any leftover dumplings for an extra treat.
My Favorite Dumplings
My very favorite ones are the Thüringer Klösse. These are not only time consuming to make, but also quite a bit of work. Let me be more accurate ... these are my favorite ones to eat. As a child, these were not my favorite ones to make. I would spend, what seemed like hours (in my child's mind) peeling potatoes. :)
Easier are the potato dumplings made from cooked potatoes. Served with my rouladen alternative, flatladen, and sweet and sour red cabbage -- this is a favorite meal at our house.
These dumplings were one of my Mutti's favorites as well, because they were so quick to make. Of course, the homemade croutons in the middle add the extra touch of "delicious-ness".
Below you'll find various types of dumplings. Why not try them ALL and see which your favorites are?
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Oma Says:
Make a Trial Dumpling First!
When I first started, and not knowing for sure if the dough would hold together, I'd just make all the dumplings at once and put them in the pot of gently boiling water.
After my first flop when they all fell apart, I learned to always try one dumpling first. If it held together, I'd form the rest and cook them then.
How to make Dumplings ...
Comments? Questions?
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Meet with us around Oma's virtual table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.
What others are saying about Oma's cookbooks
As a German-American that is a bit culinarily challenged, this book is a true blessing...
This classic cookbook (German Meals at Oma's) has not only a variety of different recipes, but also key notes to help even those with little experience in the kitchen learn to make excellent German cuisine.
Erika Neumayer Ehrat, Owner & designer of Rare Dirndl
What others are saying about Oma's cookbooks
If you love German food and want to explore preparing some memorable German meals at home, then you need the new cookbook German Meals at Oma’s.
Her recipes are authentic, and she truly has an amazing assortment included from sauerbraten to spätzle and everything in between.
This is really one of the BEST German cookbooks to come out in a long time.
➤ Mary Marshall, Cooking with Mary and Friends and Food Columnist with Camden Living Magazine
An excellent ebook. Very easy to follow along.
For the beginner, this is the cookbook for them.
For the seasoned cook, this too is for them!
The pictures speak volumes, made me hungry.
The best part is this — I can see how those on special diets can modify to their needs.
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Quick Fix Soups has to be one of the best soup books I have ever seen, the way it is presented, the book cover, colorful and inviting.
Your Table of Contents says it all: quick and accessible.
I love the introductory story filled with interesting nostalgia, along with pictures of your granddaughters.
The recipes are presented with step-by-step procedures.
‘Oma says’ are full of hints, and ‘a bit of this and a bit of that’ are rewarding suggestions.
Excellent cook book. I can hardly wait to get started cooking soups.
We love eating soup.
And, what I like about these recipes, is that I don’t have to be all day cooking in the kitchen.
'Quick Fix Soups’ is for me!”
➤ Melania Orasch
This comprehensive cookbook brings back so many treasured food memories from my childhood. My German “Mutti” and her mom, my Oma, both long gone, were such great cooks, but their recipes were never written down.
Gerhild Fulson’s expansive recipe collection will help people of my generation with their “lost” recipes and it will introduce new generations to German specialties that are both delicious and a part of Germany’s rich culinary culture.
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