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German Potato Dumplings

Serve up these crouton-stuffed potato dumplings as the perfect side to go with your favorite German main dishes.

Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Yield: 12-14 dumplings


  • 2ΒΌ pounds russet potatoes, whole & unpeeled
  • Croutons
  • 1 cup potato starch or cornstarch, plus extra as needed
  • 2 large eggs
  • 1 tsp salt


  1. Bring a large pot of water to boil, then cook the potatoes until tender, about 40 minutes. Once they have cooled a bit, remove the skins. 
  2. Mash the potatoes using a fork or potato masher. Allow to cool completely, then refrigerate until cold. 
  3. Once cold, add the starch, eggs, and salt to the cold potatoes until they form a smooth dough that holds together. If the mixture is too wet, slowly add more starch until the mixture holds together.
  4. Roll the potato mixture into balls, about the size of a tennis ball, adding a few croutons to the center of each one. 
  5. Bring a pot of salted water to a simmer, then gently add the dumplings. Simmer, uncovered, about 15 to 20 minutes.
  6. Remove the cooked dumplings with a slotted spoon and serve immediately.