Tomato and potato dumplings


Preparation time: 20 min.
Cooking or baking time: 10 min.
Total preparation time: 30 min.


for 2 servings

  • 1/2 pack of potato dumpling flour
  • 200 ml of water
  • 2 heaped teaspoons of tomato paste
  • 1/2 teaspoon vegetable broth powder


  1. Mix water, tomato paste and brewing powder. Stir at least 8 tablespoons of dumpling flour, let it swell for 10 minutes.
  2. The dough must be firm and malleable, otherwise add some potato dumpling flour and let it swell again.
  3. Then make small dumplings by hand, for portioning you can take a teaspoon.
  4. Put the dumplings on a plate, boil a pot of enough water (the dumplings must be able to swim in it) and add the dumplings to the pot with a ladle. These sink first on the bottom of the pot, if they swim on the surface, they are even.
  5. Skim off with the trowel. Finished.

As an alternative to broth you can also take some vegetable juice or carrot juice and refine it with Provencal herbs.

As a side dish, chicken breast and carrots steamed in olive oil are particularly suitable. As a sauce, I always use cream cheese, which I just dilute with a little milk and heat slightly.

Good Appetite!

German Potato Dumplings (Kartoffelkloesse) - Food Wishes | July 2020