Gluten-Free Sweet Potato German Dumplings

You only need four ingredients to make these delicious, hearty Paleo sweet potato German dumplings. Add to your favorite entrees as a side dish.

Growing up, my grandma used to make dumplings as a special treat. Her old German recipe, she always said they were the best with day old potatoes. Every time I have sweet potatoes left over I wonder if they would make good dumplings. So I finally took the plunge and made some. I had to make them gluten free of course. I am so happy I did! These have quickly become a staple in our rotation. The are so versatile, you can eat them with many different sauces or use them in soup! My Grandma would be proud that I have re-created her classic dumplings and made them healthier sweet potato german dumplings! Miss you Grannie, XOXO.

Sweet Potato German Dumplings

Sweet Potato German Dumplings

You only need four ingredients to make these delicious, hearty Paleo sweet potato German dumplings. Add to your favorite entrees as a side dish.

Ingredients

Instructions

  1. Bring a medium pot of water to a boil.
  2. Mash sweet potato if you haven’t already.
  3. Combine ingredients in a bowl and mix well.

  4. Form into small balls, about 1.5″ across.

  5. Drop dumplings into the boiling water.
  6. Boil for 10 minutes, they will float to the top when done.
  7. Using a slotted spoon, remove the dumplings from the water and place into a serving dish.

  8. Serve right away, or cover to keep them warm.
  9. Top with butter or gravy and fresh herbs.
  10. These can also be used as dumplings in soups. I even freeze them in an airtight bag and use them in soups later on! I use THIS to make them airtight.

Recommended Products

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P.S. If you want to find the best gluten free items online (best prices around, believe me I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!

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13 Replies to “Gluten-Free Sweet Potato German Dumplings”

  1. This sounds delicious but the cassava flour has a ton of carbs. I try to stick with coconut or almond. Do you think either of those will work or do I need to bite the bullet and try cassava?

    1. I think almond and coconut would make a super dense dumpling. Coconut would be better but not as good as cassava. The cassava flour is awesome. Give it a go 🙂

      1. Coconut flour disintegrates in the boiling water. I tried it.

        I used the all-purpose gluten free flour and it worked great, actually. But.. coconut… dumpling disaster of 2016.

  2. Aww, my German grandmother makes these too! I think, if I have it spelled right, she calls it Griessnockerl and it’s dumplings in a brothy soup. Mmmm, good memories!! Thanks for sharing with us.

  3. Hello Kate, thank you very much for your recipes. A generale request: would it be possible to include in the printing/pdf downloading version of them also the comments? Often in there I find very useful additional tips.

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