Dr. Knoll German Potato Dumplings Half & Half – Boil-in-Bag, 6 Count, 7 oz (200 g)

Bring the comforting flavors of a traditional Bavarian Sunday dinner to your table with Dr. Knoll Half-and-Half Potato Dumplings, known in Germany as Kartoffelknödel halb und halb. These tender, satisfying potato dumplings are a beloved accompaniment to roast pork, Sauerbraten, beef rouladen and hearty German gravies.

The term halb und halb (half and half) refers to the traditional combination of cooked and raw potatoes used to create a balanced dumpling texture—soft and fluffy, yet firm enough to hold together and absorb delicious sauces.

Dr. Knoll makes preparation especially convenient with six individually portioned dumplings in boil-in-bags. No peeling potatoes, grating, kneading or shaping is required. Simply prepare the dumplings according to the package directions, remove them from their cooking bags and serve with your favorite German meal.

Why You'll Love Them

• Traditional Bavarian-style potato dumplings (Kartoffelknödel)

• Classic half-and-half style inspired by cooked and raw potatoes

• Six convenient boil-in-bag portions

• Tender texture, ideal for soaking up rich gravy

• No mixing or hand-shaping required

• Excellent with German roasts, goulash and vegetable dishes

• Produced by Dr. Knoll, based in Krumbach, Bavaria

Serving Suggestions

Bavarian Schweinebraten: Serve with roast pork, dark gravy and sweet-and-sour red cabbage.

Rheinischer Sauerbraten: Pair with marinated pot roast, its distinctive sweet-and-sour sauce and braised red cabbage.

Beef Rouladen: Enjoy alongside traditional German beef rolls filled with mustard, onions and pickles.

Mushroom Gravy: For a meatless meal, serve the dumplings with creamy mushroom sauce and sautéed vegetables.

Leftover Dumplings: Refrigerate cooked dumplings, then slice and pan-fry in butter until lightly golden. Serve with onions, mushrooms or a fried egg.

Preparation

1. Place the dumplings in their cooking bags into water according to the package instructions.

2. Bring to a boil and cook or simmer for the specified time, until the dumplings are fully prepared.

3. Carefully remove the bags from the water and drain.

4. Open the bags, transfer the dumplings to a serving dish and serve hot.

Cooking Tip: Follow the package's exact cooking time and water-temperature instructions. Avoid vigorous boiling if the instructions call for gentle simmering.

Discover Germany's Dumpling Traditions

Potato dumplings are known as Klöße in many parts of Germany and Knödel particularly in Bavaria and Austria. Recipes vary considerably by region, from smooth potato dumplings to coarsely grated varieties and bread-based dumplings.

Explore the history, regional differences and serving traditions in our Guide to German Dumplings on GermanFoods.org.

Produced by Willi Knoll GmbH in Krumbach, Bavaria

Ingredients: 96% potato products (54% potatoes, potato starch), table salt, palm fat, emulsifier (mono- and diglycerides of fatty acids), spices, acidifier (citric acid), color (riboflavin), antioxidant (sodium metabisulfite).

Allergen Information: Contains sulfites (sodium metabisulfite). May contain traces of egg, milk and wheat.

Traditional Bavarian potato dumplings served with roast pork, brown gravy and red cabbage.