German Potato and Onion Dumplings Kartoffelplätzchen Recipe
Kartoffelplätzchen are small German dumplings with a simple, hearty filling of potatoes and sautéed onion. In many regions they’re served as an inexpensive, home-style lunch or dinner, often on Fridays instead of meat. The taste is reminiscent of a cross between Polish potato-and-cheese pierogi and Silesian dumplings – soft, delicate dough with a creamy center.
Kartoffelplätzchen are the essence of German home cooking – thrifty yet full of flavor: soft potato dough wrapped around a creamy filling of sautéed onion and sour cream. Boiling and then pan-frying creates a contrast between the fluffy center and the lightly crisp, golden exterior. This dish shows how a few inexpensive ingredients can turn into something that’s a bit like Polish potato-and-cheese pierogi and a bit like pan-fried potato dumplings.
Chef's tips
Make sure the potatoes are completely cooled and well dried out – if they’re warm, the dough will be sticky and you’ll need to add too much flour. Season the filling a little more boldly than you normally would, because once it’s inside the dough the flavor will mellow. When sealing the dumplings, press the edges together very firmly, lightly dusting your hands with flour so they don’t open during cooking and leak the filling.
How to serve
They’re at their best freshly fried, with a dollop of thick sour cream and a generous handful of chives or parsley. They pair beautifully with a simple sauerkraut slaw or a salad of pickled cucumbers – especially on a chilly Friday evening instead of meat. To drink, choose a pale lager-style beer or simply hot tea with lemon if you’re serving them as a late supper.
Ingredients
- potatoes - 700 g
- onion - 2 piece
- wheat flour - 220 g
- egg - 1 piece
- butter - 40 g
- sour cream - 2 tablespoon
- salt - 1.5 teaspoon
- black pepper - 0.5 teaspoon
- chives - 2 tablespoon
- rapeseed oil - 3 tablespoon
Preparation
- Peel the potatoes, cut into pieces, cover with cold water, lightly salt and cook for 15–20 minutes until tender. Drain, let the steam evaporate for 5 minutes without a lid, then mash thoroughly or press through a ricer and set aside to cool completely.
- Peel the onions and dice them finely. Heat 20 g butter with 1 tablespoon oil in a pan, add the onion and fry for 8–10 minutes over medium heat, stirring often, until very soft and lightly golden but not burnt.
- Add the sautéed onion, sour cream, 0.5 teaspoon salt, pepper and chopped chives to the cold potatoes. Mix to a smooth filling and taste – it should be distinctly well seasoned.
- Sift the flour onto a work surface, add the egg, 0.5 teaspoon salt and the cooled, mashed potatoes (about 300 g; if you have more, reserve the rest for the filling). Knead into a soft, elastic dough – if it’s very sticky, dust with a little flour, but try not to add too much so the dumplings stay delicate.
- Divide the dough into 2–3 portions. Roll each portion out to about 3 mm thick on a lightly floured surface. Cut out circles with a glass, place a teaspoon of filling in the center of each and seal the edges carefully, pressing with your fingers.
- Bring plenty of salted water to a boil in a large pot. Drop in the dumplings in batches, stir gently so they don’t stick to the bottom. Cook for 3–4 minutes after they float to the surface, until the dough is soft but springy. Lift out with a slotted spoon onto a plate.
- Heat the remaining butter and oil in a pan. Arrange the cooked dumplings in the pan and fry for 3–4 minutes on each side over medium heat, until the bottom is golden and lightly crisp.
- Serve immediately, sprinkled with fresh chives, with a spoonful of sour cream or a simple sauerkraut salad.
Storage
Cooked dumplings keep well in the fridge for up to 2 days. Store them in a closed container and reheat in a pan with a little butter or oil until warmed through and lightly crisp again. Avoid reheating them in water, as the dough can become mushy.
