Potato Dumplings
Kartoffelknödel are soft, pillowy dumplings made primarily from grated or mashed potatoes, often mixed with potato starch or flour, and sometimes a touch of egg or bread crumbs for binding. Originating in Germany and Austria, they are a beloved staple in Central European cuisine, particularly in regions like Bavaria and Swabia.
🍽️ Nutrition at a glance
These dumplings are high in carbohydrates, providing a good source of energy, with moderate amounts of potassium and vitamin C from the potatoes. A typical serving of two medium dumplings contains roughly 200-250 calories.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 4.5 g |
| Carbs | 42 g |
| Fat | 4 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 480 mg |
| Potassium | 450 mg |
| Phosphorus | 90 mg |
| Vitamin C | 12 mg |
| Niacin (B3) | 2.5 mg |
| Vitamin B6 | 0.3 mg |
| Iron | 1.2 mg |
| Magnesium | 25 mg |
| Thiamin (B1) | 0.15 mg |
Per 4 dumplings (200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Kartoffelknödel are a versatile side dish that pairs beautifully with rich, savory foods like roast meats and goulash, acting as a perfect sponge for flavorful gravies. Nutritionally, using potatoes as the base makes them naturally gluten-free if prepared without added wheat flour, offering a comforting yet simple alternative to grain-based sides.
