Readers' Recipes for Dumplings ❤️
➤ by Oma Gerhild Fulson
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These recipes for dumplings, aka Klösse und Knödel, have been sent in by our readers. Each is different, even in just small ways.
But each is part of the great traditional German foods eaten around the world. Try these German side dishes when your craving something special.
Above are shown the ones I grew up with. They are just like my Mutti used to make them. If you'd like to try these, then click here!
Below are two of our readers' recipes. You'll find more at the bottom of the page!
1. Bayerische-Wald Potato Dumplings
by Sepp (Oshkosh, Wis. USA)
- 6 Idaho Potatoes, peeled, cooked, cooled
- white flour
- When potatoes are cool, mash with potato masher.
- Measure mashed potatoes in large measuring cup.
- Then put in large bowl.
- Remember how many cups of potatoes you had; now add equal amount of white flour to the large bowl.
- Mix with floured hands until you have pea-sized mixture of potato and flour.
- Now grasp with both hands like you are making a large snowball. Pack them good, until they stay together.
- Meanwhile boil a large pot of salted water on the stove. Place dumplings in gently boiling water, occasionally stirring so they don't burn on the bottom.
- When dumplings rise to the top, they are done. (approx. 30 minutes). Do not cover pot while cooking.
2. Marion's Potato Dumplings
by Marion Wells (Aroura, Illinois, USA)
- 3 - 4 potatoes, boiled with skin on until tender
- salt, pepper
- 1 egg
- 1 cup flour
- After the potatoes have cooled, peel and grate with grater onto a hard
floured surface. Add salt and a little pepper if preferred. Add one egg
and one cup flour.
- Start to knead together until the dough stays together, adding flour as
- When the dough stays in a ball, cut a piece of the dough and
start to make a long snake, again using flour when necessary. When the
dough is about the length of a ruler and the width of a quarter, cut it
in about ½ inch pieces and roll one more time in a little flour just
to dust them.
- Add to boiling water with a little salt. When the dumplings rise to the
top of the pot that means they are done, but just check. If the inside
is done, they will look solid and chewy. Then you know they are done.
Take out of the pot and place in bowl or container. Enjoy with stew,
rouladen, or any other type of meat.
- This was my mother's recipe who came from Germany and passed this down to me.
Do you have any dumpling recipes? Or, you can just share your dumpling memories!
Got an easy DUMPLING recipe?
PLEASE, share it with us!
Other Visitors' Dumpling Recipes
Click below to see recipes from other visitors to this page...
Terry’s Cooked Potato Dumplings
My mother always made the Thuringer dumplings with raw potatoes. But it was soo much work and as well they are very heavy in your stomach.
I started …
Traditional "Grey" Dumplings
My MOTHER used to use equal measurements of raw shredded potatoes and cooked mashed potatoes
mix it up with an egg and flour and salt and drop them into …
Here is how my dad and I made "Crub" as we called it.
1 quart of pork blood poured into a large mixing bowl and add three quarts of water. Now …
Instant Mashed Potato Dumplings
My mother grew up in Berlin during the war and the blockade as well. Potatoes were not readily available, but they did get instant mashed potatoes and …
Click here to write your own.
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Proverbs 14:27 (NLT)