Kernidles: German Raw Potato Dumplings
Recipe GLPRc8b563b3df47c0
Kernidles are traditional German potato dumplings made from raw grated potatoes combined with bread cubes, egg, and seasonings. These hearty dumplings are boiled until they float to the surface, creating a tender, rustic side dish that pairs beautifully with meat stews, roasted vegetables, or rich sauces. The contrast between the crispy bread croutons and creamy potato interior makes each bite satisfying and authentic.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 loaf white bread, cut into 1/2-inch cubes
5 medium potatoes, peeled and finely grated
1 large egg
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Directions
Cut the white bread into 1/2-inch cubes and set aside.
Peel the potatoes and grate them finely using a box grater or food processor. Place the grated potatoes in a fine mesh strainer and press gently to remove excess moisture, but do not squeeze them completely dry.
In a large bowl, combine the grated potatoes, flour, salt, and black pepper. Mix well to distribute the seasonings evenly.
Crack the egg into the mixture and stir until everything is well combined and holds together when squeezed.
Fold the bread cubes into the potato mixture, stirring gently until they are evenly distributed throughout.
Bring a large pot of salted water to a boil. Working with one dumpling at a time, shape the mixture into balls about 3 inches in diameter using your hands or two spoons, and carefully place them into the boiling water.
Cook the dumplings for 12-15 minutes, until they rise to the surface and float. Once they float, let them cook for another 2 minutes.
Remove the dumplings with a slotted spoon and serve immediately, warm, as a side dish alongside meat, stew, or gravy.
