Kartoffelknödel, potato dumpling

Kartoffelknödel, potato dumpling
Prepare ingredients.
Wash 1-1,5 kilogram of potato.
Place potato in a steam pot.
Steam for 20-25 minutes.
Peel steamed potatoes.
Mash the potato until smooth and lump-free.
Add 1/3-1/2 teaspoon of nutmeg powder.
Add 1 teaspoon of salt.
Add 1/3-1/2 teaspoon of pepper powder.
Add 140-170 grams of potato starch.
Knead with hands until everything is mixed well.
Shape the dough into a ball with your hands.
Repeat step 13 with the remaining dough.
Steam for 15-20 minutes.
Serve as a side dish.


Kartoffelknödel is German-style potato dumpling, as found everywhere in the South of Germany, Austria and Czech.

For instance, stuffed roast goose is best served with Kartoffelknödel.


1 kilogram potatoes (1-1,5 kilograms)
140 grams potato starch (140-170 grams)
1⁄3 teaspoon nutmeg powder (1/3-1/2 teaspoon)
1 teaspoon salt
1⁄3 teaspoon pepper powder (1/3-1/2 teaspoon)