Kartoffelknödel – German Potato Dumpling With Cheese & Bacon

It’s really easy to make this dish because the processed mashed potato can be readily purchased from the supermarkets in Germany. The only effort expanded in this attempt is to ensure that all the ingredients go into the potato balls nicely before we roll them up into nice round pouches.


  • Kloßteig (Potato dumpling dough): 750g
  • White onion: 1, small, chopped finely
  • Black ground pepper: a pinch
  • Parsley: 1 stalk, chopped finely
  • Mozzarella cheese: 1/2 ball, mashed
  • Gruyere/Gouda cheese: 2 slices, diced
  • Bacon strips: 20g, diced


  1. Place dough into a mixing bowl.
  2. Mix in onions, pepper and parsley.
  3. In a separate bowl, mix mozzarella cheese, gruyere cheese & bacon strips together.
  4. Grab a handful of potato dough and flatten with wet hands.
  5. Place a teaspoon of cheese mixture onto dough.
  6. Wrap dough around fillings and roll to form a ball.
  7. Repeat steps 4 – 6 till dough is used up.
  8. Spoon balls into boiling water. Cook 20 – 25 mins.
  9. Serve hot with parsley and your favourite sauce.


  • To make the sauce more flavoursome, use the remaining water from cooking the potato balls as the base to cook it.
  • Feel free to add in whatever fillings you like into the potato ball. The balls could actually be eaten as they are as well, without any fillings.


  • Es steht auf die Kloßteig packung, dass der Teig entsteht auf die folgenden Zutaten: Speisekartoffeln, Kartoffelstärke, Wasser, Speisesalz, Verdickungsmittel Guarkernmehl, Konservierungsstoff Kaliumsorbat, Säuerungsmittel Citronensäure, Antioxidantsmittel und Natriummetabisulfit – wenn jemand Lust hat, selbst den Teig zu machen!

Makes about 10 medium sized balls

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