25+ Hearty German Dumpling Bread Recipes You Need to Try

German dumplings are a staple in traditional cuisine, beloved for their heartiness and versatility.

Whether served as a side dish to complement savory meats, as a comforting main course, or even as a satisfying snack, these dumplings are a culinary delight that brings warmth and flavor to any meal.

The beauty of German dumplings lies in their adaptability; they can be made with a variety of ingredients, from potatoes and bread to cheese and meats, allowing for endless creativity in the kitchen.

In this article, we will explore 25+ delicious German dumpling recipes, each showcasing the unique textures and flavors that make these dishes a beloved part of German culture.

From classic potato dumplings to creative variations like cheese and onion dumplings, there’s something for everyone to enjoy.

So, roll up your sleeves and get ready to dive into the wonderful world of German dumpling bread recipes that will surely impress your family and friends!

25+ Hearty German Dumpling Bread Recipes You Need to Try

German dumplings are more than just a side dish; they are a celebration of comfort food that reflects the heart of German cooking traditions.

With a variety of recipes to choose from, you can explore new flavors, try out different techniques, and create a delightful dining experience that pays homage to this cherished cuisine.

Whether you’re enjoying Speck Knödel with rich gravy or Zwiebelknödel alongside a warm bowl of soup, these dumplings are sure to bring a sense of warmth and satisfaction to your table.

So gather your ingredients, invite some friends over, and embark on a culinary journey through the flavors of Germany with these 25+ mouthwatering dumpling recipes!

German Dumpling Recipes Bread: Classic Kartoffelknödel

Kartoffelknödel, or potato dumplings, are a staple in German cuisine, particularly in Bavaria. These fluffy dumplings are made with a combination of boiled potatoes and flour, creating a tender texture that pairs beautifully with rich gravies and meats. This recipe is not only traditional but also easy to make, perfect for family gatherings or a cozy dinner at home.

Ingredients:

• 2 pounds potatoes (starchy, like Russet)
• 1 cup all-purpose flour
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon nutmeg (optional)
• 1 tablespoon butter (for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Boil the Potatoes: Peel and cut the potatoes into chunks. Place them in a large pot of salted water and boil until fork-tender, about 20 minutes. Drain and let cool slightly.
2. Mash the Potatoes: Once cooled, mash the potatoes until smooth. Allow to cool completely before using.
3. Prepare the Dough: In a mixing bowl, combine the cooled mashed potatoes, flour, egg, salt, and nutmeg (if using). Mix until a smooth dough forms. If the dough is too sticky, add a little more flour.
4. Form the Dumplings: With floured hands, take a portion of dough and roll it into a ball about the size of a golf ball. Repeat with the remaining dough.
5. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully add the dumplings and cook for about 15-20 minutes, or until they float to the surface and are cooked through.
6. Serve: Remove the dumplings with a slotted spoon and toss with melted butter. Garnish with fresh parsley before serving.

Kartoffelknödel is a comforting dish that captures the essence of German home cooking. The light, fluffy texture of these dumplings complements hearty meals, making them an ideal side for roasted meats and gravies. Their versatility allows them to be served in various ways, whether alongside a traditional German dish or as a unique addition to any meal. Enjoying these dumplings with family and friends creates memorable dining experiences that reflect the warmth of German hospitality.

German Dumpling Recipes Bread: Semmelknödel (Bread Dumplings)

Semmelknödel, or bread dumplings, are a delightful way to use up stale bread while creating a delicious side dish that pairs well with a variety of meats and sauces. Traditionally made with day-old rolls, these dumplings are infused with flavors from herbs and spices, providing a savory complement to rich dishes like pork roast or mushroom sauce.

Ingredients:

• 6 stale bread rolls (or any crusty bread), cut into small cubes
• 1 cup milk
• 2 eggs
• 1 medium onion, finely chopped
• 2 tablespoons butter
• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme (optional)

Instructions:

1. Prepare the Bread: Place the bread cubes in a large mixing bowl. Heat the milk until warm and pour it over the bread. Let it sit for about 15 minutes, allowing the bread to absorb the milk.
2. Sauté the Onion: In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent and lightly golden. Remove from heat and let cool slightly.
3. Mix the Ingredients: In the bowl with the soaked bread, add the sautéed onions, eggs, parsley, salt, pepper, and thyme (if using). Mix until combined, ensuring the mixture is moist but holds together.
4. Shape the Dumplings: With wet hands, form the mixture into balls, about the size of a tennis ball.
5. Cook the Dumplings: Bring a large pot of salted water to a gentle simmer. Carefully drop in the dumplings and cook for 20-25 minutes until they float to the top.
6. Serve: Remove the dumplings with a slotted spoon and let drain. Serve warm, drizzled with a little melted butter or gravy.

Semmelknödel offers a wonderful way to reduce food waste while indulging in a classic German dish. These savory bread dumplings are incredibly satisfying, making them a perfect side for hearty meals. Their ability to soak up sauces elevates any dish, ensuring that not a drop is left behind. Whether served at festive occasions or casual family dinners, Semmelknödel adds a comforting touch to your table that embodies the spirit of traditional German cooking.

German Dumpling Recipes Bread: Spinatknödel (Spinach Dumplings)

Spinatknödel, or spinach dumplings, are a delicious variation on traditional German dumplings. These vibrant green dumplings are not only visually appealing but also packed with nutrients from the spinach. This recipe offers a unique twist, making it a great way to introduce more vegetables into your meals while still enjoying the comfort of dumplings.

Ingredients:

• 1 pound fresh spinach (or 10 oz frozen spinach, thawed and drained)
• 1 cup stale bread, cubed
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• 2 eggs
• 1 medium onion, finely chopped
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• Salt and pepper to taste

Instructions:

1. Prepare the Spinach: If using fresh spinach, rinse and sauté it in a pan until wilted. Let it cool, then chop finely. If using frozen, ensure it is fully thawed and drained.
2. Soak the Bread: In a mixing bowl, combine the cubed stale bread and warm milk. Let it soak for about 15 minutes.
3. Sauté the Onion: In a skillet, melt the butter and sauté the chopped onion until golden brown. Add the spinach and cook for an additional minute.
4. Combine the Mixture: In the bowl with the soaked bread, add the sautéed spinach, onions, eggs, Parmesan cheese, flour, salt, and pepper. Mix until well combined.
5. Shape the Dumplings: With floured hands, form the mixture into balls about the size of a golf ball.
6. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Drop in the dumplings and cook for about 15-20 minutes, until they float.
7. Serve: Remove with a slotted spoon and serve warm, garnished with additional Parmesan cheese if desired.

Spinatknödel is a delightful way to incorporate vegetables into your meal while savoring the comforting flavors of traditional German dumplings. The combination of spinach and Parmesan creates a rich and savory profile that pairs excellently with both meat and vegetarian dishes. These dumplings are versatile enough to be served as a side or a main dish, making them a wonderful addition to your culinary repertoire. With their vibrant color and delicious taste, Spinatknödel are sure to impress at any gathering, celebrating the heartiness of German cuisine with a nutritious twist.

German Dumpling Recipes Bread: Rotkohlknödel (Red Cabbage Dumplings)

Rotkohlknödel, or red cabbage dumplings, are a vibrant and flavorful dish that combines the earthiness of potatoes with the sweet and tangy notes of red cabbage. This recipe is perfect for adding a colorful touch to your meal, making it an excellent side for hearty meat dishes like roasted pork or beef. These dumplings not only taste fantastic but also provide a delightful contrast in color and texture.

Ingredients:

• 1 pound potatoes (starchy, like Russet)
• 1 cup finely shredded red cabbage
• 1 cup all-purpose flour
• 1 large egg
• 1 medium onion, finely chopped
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon caraway seeds (optional)

Instructions:

1. Boil the Potatoes: Peel and cut the potatoes into chunks. Boil in salted water until fork-tender, about 20 minutes. Drain and let cool.
2. Sauté the Cabbage and Onions: In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft. Then, add the shredded red cabbage and cook until it’s tender, about 5-7 minutes. Season with salt and pepper.
3. Prepare the Dough: In a mixing bowl, mash the cooled potatoes. Add the sautéed cabbage mixture, flour, egg, and caraway seeds (if using). Mix until a smooth dough forms. If the dough is too sticky, add more flour.
4. Shape the Dumplings: With floured hands, form the mixture into balls about the size of a golf ball.
5. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully add the dumplings and cook for 15-20 minutes, or until they float to the surface.
6. Serve: Remove with a slotted spoon and serve warm, drizzled with melted butter or alongside your favorite sauce.

Rotkohlknödel is a fantastic way to enjoy the health benefits and flavors of red cabbage while indulging in a comforting German dumpling. The combination of potatoes and cabbage creates a unique and satisfying texture, while the caraway seeds add a hint of warmth and depth. These dumplings make an excellent accompaniment to rich, savory meats, allowing you to enjoy a delightful balance of flavors on your plate. Serving Rotkohlknödel not only enhances your meal visually but also brings a sense of authenticity to your dining experience, making every bite a celebration of German culinary heritage.

German Dumpling Recipes Bread: Kürbisknödel (Pumpkin Dumplings)

Kürbisknödel, or pumpkin dumplings, are a seasonal favorite that showcases the sweetness and warmth of pumpkin, perfect for autumn meals. These soft and fluffy dumplings are made with a mixture of pumpkin puree and flour, creating a light and slightly sweet dish that pairs beautifully with sage butter or hearty meat sauces. This recipe is not only delicious but also a wonderful way to incorporate seasonal produce into your diet.

Ingredients:

• 2 cups pumpkin puree (fresh or canned)
• 1 1/2 cups all-purpose flour (plus extra for dusting)
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the pumpkin puree, flour, egg, salt, nutmeg, and sage. Mix until a smooth dough forms. The dough should be soft but not sticky; if it’s too wet, gradually add more flour until the right consistency is reached.
2. Shape the Dumplings: With floured hands, divide the dough into equal portions and roll each into a ball, about the size of a golf ball.
3. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully add the dumplings and cook for 15-20 minutes, or until they float to the surface and are cooked through.
4. Prepare the Sage Butter: In a small skillet, melt 4 tablespoons of butter over medium heat. Add the chopped fresh sage and cook for 1-2 minutes until fragrant.
5. Serve: Remove the dumplings with a slotted spoon and place them on a plate. Drizzle with sage butter and sprinkle with Parmesan cheese if desired.

Kürbisknödel brings the essence of fall to your table, showcasing the delightful flavor and vibrant color of pumpkin. These dumplings are not only a treat for the taste buds but also an invitation to celebrate the season’s harvest. Whether served as a side dish or a main course, Kürbisknödel pairs beautifully with rich sauces or simply enjoys the buttery goodness of sage. Their soft, pillowy texture makes them a favorite among both children and adults alike, and they are sure to become a staple in your autumn cooking repertoire.

German Dumpling Recipes Bread: Speckknödel (Bacon Dumplings)

Speckknödel, or bacon dumplings, are a hearty and savory dish that combines the rich flavor of crispy bacon with the comforting texture of traditional dumplings. This recipe is perfect for a filling meal or as a side dish to accompany roasted meats and gravies. The addition of bacon not only enhances the flavor but also adds a delightful crunch that complements the softness of the dumplings.

Ingredients:

• 1 pound stale bread rolls, cut into small cubes
• 1 cup milk
• 4 ounces bacon, diced
• 1 medium onion, finely chopped
• 2 eggs
• 1/4 cup fresh parsley, chopped
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions:

1. Prepare the Bacon: In a skillet, cook the diced bacon over medium heat until crispy. Remove from the pan and set aside, leaving some fat in the pan.
2. Sauté the Onions: In the same skillet, add the chopped onion and sauté in the bacon fat until soft and translucent. Remove from heat and let cool.
3. Soak the Bread: In a mixing bowl, combine the stale bread cubes with warm milk. Allow to soak for about 15 minutes.
4. Combine the Ingredients: In the bowl with the soaked bread, add the sautéed onions, cooked bacon, eggs, parsley, flour, salt, and pepper. Mix until well combined.
5. Shape the Dumplings: With wet hands, form the mixture into balls, about the size of a tennis ball.
6. Cook the Dumplings: Bring a large pot of salted water to a gentle simmer. Carefully add the dumplings and cook for 20-25 minutes, or until they float to the surface.
7. Serve: Remove with a slotted spoon and serve warm, drizzled with melted butter or gravy.

Speckknödel are the ultimate comfort food, combining the rich, savory flavor of bacon with the delightful texture of German dumplings. This dish is a wonderful way to elevate any meal, offering a satisfying side that pairs well with robust flavors. The crispy bacon provides a delightful contrast to the soft dumplings, creating a perfect harmony of taste and texture. Whether enjoyed at a festive gathering or as a cozy family dinner, Speckknödel brings warmth and heartiness to your table, celebrating the rustic flavors of traditional German cuisine.

German Dumpling Recipes Bread: Semmelknödel (Bread Dumplings)

Semmelknödel, or bread dumplings, are a classic dish in German cuisine made from stale bread rolls. These dumplings are incredibly versatile and can be served with various sauces or gravies, making them an excellent side dish for hearty meat meals. Their light and fluffy texture, combined with the rich flavors of herbs and spices, creates a comforting and satisfying dish that is a staple in many German households.

Ingredients:

• 6 stale bread rolls (about 10 ounces), cut into small cubes
• 1 cup milk
• 1 medium onion, finely chopped
• 2 tablespoons butter
• 2 large eggs
• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg (optional)
• 1 cup all-purpose flour (as needed)

Instructions:

1. Soak the Bread: Place the bread cubes in a large mixing bowl. Heat the milk until warm and pour it over the bread, allowing it to soak for about 30 minutes until softened.
2. Sauté the Onion: In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Let cool slightly before adding to the bread mixture.
3. Combine Ingredients: Add the sautéed onions, eggs, parsley, salt, pepper, and nutmeg to the soaked bread. Mix well until all ingredients are combined. If the mixture is too wet, gradually add flour until the dough is manageable.
4. Shape the Dumplings: With floured hands, form the mixture into balls about the size of a golf ball.
5. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop in the dumplings and simmer for about 15-20 minutes, or until they float to the surface.
6. Serve: Remove with a slotted spoon and serve warm with your favorite sauce or gravy.

Semmelknödel is a wonderfully adaptable dish that embodies the heartiness of traditional German cooking. The use of stale bread makes this a practical recipe, allowing you to reduce food waste while enjoying a delicious meal. Their mild flavor pairs beautifully with rich sauces and roasted meats, making them a go-to side for any hearty German feast. Whether served at a festive gathering or as part of a comforting family dinner, these dumplings will surely satisfy and delight everyone at the table.

German Dumpling Recipes Bread: Käseknödel (Cheese Dumplings)

Käseknödel, or cheese dumplings, are a delightful variation of traditional German dumplings that incorporate cheese into the dough. This recipe creates a creamy, rich flavor that pairs beautifully with a variety of sauces. Käseknödel can be served as a side dish or even as a main course with a light salad, making them a versatile addition to your meal rotation.

Ingredients:

• 1 pound potatoes (starchy, like Russet), peeled and cubed
• 1 cup all-purpose flour (plus extra for dusting)
• 1 large egg
• 1 cup cheese (e.g., Emmental or Gruyère), grated
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon fresh chives, chopped (optional)
• 1/4 cup butter, melted (for serving)

Instructions:

1. Boil the Potatoes: In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
2. Prepare the Dough: In a mixing bowl, mash the potatoes until smooth. Add the flour, egg, salt, pepper, and grated cheese. Mix until a smooth dough forms. If the dough is too sticky, gradually add more flour.
3. Shape the Dumplings: With floured hands, take portions of dough and roll them into balls, about the size of a golf ball.
4. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop in the dumplings and cook for 15-20 minutes, or until they float to the surface.
5. Serve: Remove with a slotted spoon and place on a plate. Drizzle with melted butter and garnish with chopped chives, if desired.

Käseknödel brings a unique twist to the classic German dumpling, infusing it with the creamy richness of cheese. This dish is perfect for cheese lovers and adds a delicious layer of flavor to any meal. Whether served alongside roasted meats, sauerkraut, or a fresh salad, these dumplings are sure to impress your guests with their comforting taste and delightful texture. Easy to make yet impressive in presentation, Käseknödel is a fantastic addition to your German culinary repertoire, perfect for any occasion.

German Dumpling Recipes Bread: Spinatknödel (Spinach Dumplings)

Spinatknödel, or spinach dumplings, are a fresh and vibrant dish that combines the earthiness of spinach with the comforting texture of traditional dumplings. This recipe is not only delicious but also a great way to incorporate leafy greens into your diet. Spinatknödel can be served as a side dish or a light vegetarian main course, making them a versatile addition to your culinary repertoire.

Ingredients:

• 1 pound fresh spinach, washed and chopped (or 10 ounces frozen spinach, thawed and drained)
• 1 cup stale bread, cut into small cubes
• 1/2 cup milk
• 1 medium onion, finely chopped
• 2 tablespoons butter
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1 cup all-purpose flour (as needed)
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions:

1. Sauté the Spinach and Onion: In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Add the spinach and cook until wilted. Remove from heat and let cool.
2. Soak the Bread: Place the bread cubes in a mixing bowl and pour the warm milk over them. Allow to soak for about 15 minutes until softened.
3. Combine Ingredients: Add the sautéed spinach and onion mixture to the soaked bread. Then, add the eggs, Parmesan cheese, salt, and pepper. Mix until well combined. If the mixture is too wet, gradually add flour until a manageable dough forms.
4. Shape the Dumplings: With floured hands, form the mixture into balls, about the size of a golf ball.
5. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop in the dumplings and cook for 15-20 minutes, or until they float to the surface.
6. Serve: Remove with a slotted spoon and serve warm, drizzled with melted butter or a light cream sauce.

Spinatknödel offers a delicious way to enjoy spinach, transforming it into a hearty and satisfying dish. The dumplings are light yet packed with flavor, making them an excellent choice for a vegetarian meal or as a complement to meat dishes. With their vibrant green color and comforting texture, Spinatknödel not only enhances your meal visually but also provides a wholesome and nutritious option. Whether served as a side or main dish, these spinach dumplings are sure to become a favorite in your kitchen, showcasing the delightful flavors of German cuisine.

German Dumpling Recipes Bread: Rotkohl Knödel (Red Cabbage Dumplings)

Rotkohl Knödel, or red cabbage dumplings, bring a unique twist to the traditional dumpling recipe by incorporating the vibrant flavors and colors of red cabbage. This dish not only offers a stunning presentation but also a deliciously tangy taste that pairs perfectly with rich meats and gravies. These dumplings are a great way to use seasonal vegetables and can serve as a delightful side or a vegetarian main course.

Ingredients:

• 1/2 head of red cabbage, finely shredded
• 1 pound potatoes, peeled and cubed
• 1 cup stale bread, cut into small cubes
• 1/2 cup milk
• 1 medium onion, finely chopped
• 2 tablespoons butter
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon apple cider vinegar
• 1 cup all-purpose flour (as needed)

Instructions:

1. Prepare the Cabbage: In a skillet, melt the butter over medium heat. Add the shredded red cabbage and sauté until softened, about 10 minutes. Stir in the apple cider vinegar, salt, and pepper. Set aside to cool.
2. Boil the Potatoes: In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
3. Mix the Dough: In a large mixing bowl, mash the potatoes until smooth. Add the sautéed cabbage, stale bread cubes, milk, and egg. Mix until well combined. If the mixture is too wet, gradually add flour until the dough is manageable.
4. Shape the Dumplings: With floured hands, form the mixture into balls, about the size of a golf ball.
5. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop in the dumplings and cook for 15-20 minutes, or until they float to the surface.
6. Serve: Remove with a slotted spoon and serve warm, accompanied by gravy or a creamy mushroom sauce.

Rotkohl Knödel is a colorful and flavorful addition to any meal, elevating traditional dumplings with the sweet and tangy notes of red cabbage. These dumplings not only provide a striking visual contrast on the plate but also a delightful taste experience that pairs beautifully with meats and hearty sauces. They are an excellent way to incorporate seasonal vegetables into your diet while showcasing the rich culinary traditions of Germany. Perfect for special occasions or a cozy family dinner, Rotkohl Knödel will leave a lasting impression on your guests.

German Dumpling Recipes Bread: Heidelbeeren Knödel (Blueberry Dumplings)

Heidelbeeren Knödel, or blueberry dumplings, offer a delightful sweet twist on traditional German dumplings. These soft, pillowy dumplings are filled with juicy blueberries and served with a dusting of powdered sugar or a drizzle of cream. They make for a perfect dessert or a sweet brunch dish, showcasing the vibrant flavors of fresh berries in a comforting and satisfying way.

Ingredients:

• 1 pound potatoes (starchy, like Russet), peeled and cubed
• 1 cup all-purpose flour (plus extra for dusting)
• 1 large egg
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 cup fresh blueberries (or frozen, thawed and drained)
• Butter, for serving
• Powdered sugar, for dusting

Instructions:

1. Boil the Potatoes: In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
2. Prepare the Dough: In a mixing bowl, mash the potatoes until smooth. Add the flour, egg, sugar, and salt, and mix until a smooth dough forms. If the dough is too sticky, add a little more flour.
3. Form the Dumplings: Take a portion of dough and flatten it in your palm. Place a few blueberries in the center and fold the dough over to encase the berries. Roll into a ball, ensuring the blueberries are sealed inside. Repeat with remaining dough and berries.
4. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop in the dumplings and cook for about 10-12 minutes, or until they float to the surface.
5. Serve: Remove with a slotted spoon and place on a plate. Drizzle with melted butter and dust with powdered sugar.

Heidelbeeren Knödel is a sweet and delightful take on the traditional dumpling, perfect for those who enjoy the combination of fruity flavors and soft textures. These blueberry-filled dumplings make for an exquisite dessert that can also double as a special breakfast or brunch option. The contrast of the warm, tender dumpling and the burst of sweet blueberries creates a comforting and satisfying experience. Easy to prepare yet impressive in taste, Heidelbeeren Knödel is a lovely addition to your repertoire, sure to please family and friends alike.

German Dumpling Recipes Bread: Kürbis Knödel (Pumpkin Dumplings)

Kürbis Knödel, or pumpkin dumplings, bring the warm, comforting flavors of pumpkin to traditional dumplings. These golden, soft dumplings are perfect for fall and can be served as a side dish or even a main course. The natural sweetness of the pumpkin pairs beautifully with savory sauces, making them a versatile addition to any meal. This recipe highlights the wonderful flavors of autumn and is sure to be a crowd-pleaser.

Ingredients:

• 1 cup pumpkin puree (canned or freshly cooked)
• 1 pound potatoes, peeled and cubed
• 1 cup all-purpose flour (plus extra for dusting)
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon nutmeg (optional)
• Butter, for serving
• Sage leaves (optional, for garnish)

Instructions:

1. Boil the Potatoes: In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
2. Prepare the Dough: In a mixing bowl, mash the potatoes until smooth. Add the pumpkin puree, flour, egg, salt, pepper, and nutmeg. Mix until a smooth dough forms. If the dough is too sticky, gradually add more flour until manageable.
3. Shape the Dumplings: With floured hands, form the mixture into balls, about the size of a golf ball.
4. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop in the dumplings and cook for 15-20 minutes, or until they float to the surface.
5. Serve: Remove with a slotted spoon and place on a plate. Drizzle with melted butter and garnish with crispy sage leaves if desired.

Kürbis Knödel is a wonderful way to enjoy the flavors of pumpkin in a comforting dumpling form. This dish not only showcases the vibrant color and taste of pumpkin but also offers a delightful texture that pairs beautifully with various sauces and accompaniments. Perfect for autumn gatherings or as a comforting weeknight meal, these dumplings are both versatile and satisfying. Whether served alongside roasted meats or as a standalone vegetarian dish, Kürbis Knödel will bring warmth and flavor to your table, making them a must-try recipe for any fan of German cuisine.

German Dumpling Recipes Bread: Speck Knödel (Bacon Dumplings)

Speck Knödel, or bacon dumplings, are a hearty and savory delight that brings the rich flavors of smoky bacon into a traditional dumpling. These dumplings are perfect as a side dish, especially with rich gravies, or as a filling main course. The combination of crispy bacon and fluffy dough creates a comforting dish that is sure to satisfy any appetite. Speck Knödel is an excellent representation of German cuisine’s ability to blend flavors and textures into a delightful meal.

Ingredients:

• 1 cup stale bread rolls, diced
• 4 slices of bacon, diced
• 1 medium onion, finely chopped
• 1 pound potatoes, peeled and cubed
• 1 large egg
• 1/2 cup milk
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Bacon and Onions: In a skillet, cook the diced bacon over medium heat until crispy. Add the chopped onion and cook until translucent. Set aside to cool.
2. Boil the Potatoes: In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and allow to cool slightly.
3. Prepare the Dough: In a mixing bowl, mash the potatoes until smooth. Add the stale bread, cooked bacon and onions, milk, egg, nutmeg, salt, and pepper. Mix until well combined. If the mixture is too wet, gradually add a little flour until it holds together.
4. Shape the Dumplings: With floured hands, form the mixture into balls about the size of a golf ball.
5. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop in the dumplings and cook for 15-20 minutes, or until they float to the surface.
6. Serve: Remove with a slotted spoon and serve warm, garnished with chopped parsley.

Speck Knödel is a hearty and flavorful dish that showcases the comforting nature of German cuisine. The combination of crispy bacon and fluffy dumplings creates a satisfying meal that pairs wonderfully with gravies or can stand alone as a rustic dish. These dumplings are perfect for gatherings or family dinners, offering a taste of tradition with every bite. The rich flavors and comforting texture of Speck Knödel are sure to become a favorite in your home cooking repertoire.

German Dumpling Recipes Bread: Zwiebelknödel (Onion Dumplings)

Zwiebelknödel, or onion dumplings, are a flavorful addition to the German dumpling family, featuring sautéed onions that add depth and sweetness to the dough. These dumplings are particularly popular in regions of Germany where onions are a staple ingredient. They pair beautifully with rich meats and gravies, making them an excellent side dish for any hearty meal. The combination of soft dumpling texture and savory onion flavor creates a deliciously satisfying dish.

Ingredients:

• 1 cup stale bread, cut into small cubes
• 2 medium onions, finely chopped
• 1 pound potatoes, peeled and cubed
• 1 large egg
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter (for sautéing)
• 1/2 cup all-purpose flour (as needed)

Instructions:

1. Sauté the Onions: In a skillet, melt the butter over medium heat. Add the chopped onions and sauté until golden brown and caramelized, about 10-15 minutes. Set aside to cool.
2. Boil the Potatoes: In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and allow to cool slightly.
3. Prepare the Dough: In a mixing bowl, mash the potatoes until smooth. Add the sautéed onions, stale bread, milk, egg, salt, and pepper. Mix until well combined. If the mixture is too wet, gradually add flour until it holds together.
4. Shape the Dumplings: With floured hands, form the mixture into balls about the size of a golf ball.
5. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop in the dumplings and cook for 15-20 minutes, or until they float to the surface.
6. Serve: Remove with a slotted spoon and serve warm, accompanied by gravy or a rich sauce.

Zwiebelknödel is a delightful way to enjoy the classic flavors of caramelized onions in a comforting dumpling form. These onion dumplings not only add a savory element to your meal but also enhance the overall dining experience with their soft texture and rich taste. Perfect for serving alongside roasted meats or as part of a festive meal, Zwiebelknödel showcases the best of traditional German cooking. Your guests will appreciate the depth of flavor and the heartwarming nature of this dish, making it a perfect addition to any culinary occasion.

German Dumpling Recipes Bread: Käseknödel (Cheese Dumplings)

Käseknödel, or cheese dumplings, are a delicious variation that incorporates melty cheese into the dumpling mixture, creating a rich and savory treat. These dumplings are often served with a simple butter sauce or in a creamy cheese sauce, making them a delightful side dish or a hearty main course. Käseknödel is perfect for cheese lovers and offers a comforting, satisfying meal that embodies the heartiness of German cuisine.

Ingredients:

• 1 cup stale bread rolls, diced
• 1 cup grated cheese (such as Emmental or cheddar)
• 1 pound potatoes, peeled and cubed
• 1 large egg
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon fresh parsley, chopped (for garnish)
• Butter, for serving

Instructions:

1. Boil the Potatoes: In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and allow to cool slightly.
2. Prepare the Dough: In a mixing bowl, mash the potatoes until smooth. Add the diced stale bread, grated cheese, milk, egg, salt, and pepper. Mix until well combined. If the mixture is too wet, gradually add a little flour until it holds together.
3. Shape the Dumplings: With floured hands, form the mixture into balls about the size of a golf ball.
4. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop in the dumplings and cook for 15-20 minutes, or until they float to the surface.
5. Serve: Remove with a slotted spoon and serve warm, drizzled with melted butter and garnished with chopped parsley.

Käseknödel are a delicious and indulgent treat that highlights the wonderful flavors of cheese in a comforting dumpling form. These cheese-filled dumplings are perfect for a hearty meal, serving well as a side dish or a main course paired with a salad or roasted vegetables. The gooey cheese melting in each bite creates a satisfying experience that cheese lovers will adore. Easy to prepare yet rich in flavor, Käseknödel is an excellent addition to any meal and a fantastic way to showcase the heart of German culinary traditions.

Note: More recipes are coming soon!