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Classic German Potato Dumplings (Kartoffelklöße) Recipe

Four fluffy potato dumplings served in a white bowl, glistening with melted butter and sprinkled with toasted breadcrumbs.
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Learn to make authentic German Potato Dumplings (Kartoffelklöße). These fluffy, tender dumplings are a perfect hearty side dish for roasts and gravy.

Ingredients

Scale
  • 1.5 lbs starchy potatoes (like Russet), peeled
  • 1 cup all-purpose flour
  • 1/2 cup fine semolina or potato starch
  • 1 large egg
  • 1/2 teaspoon salt
  • Pinch of nutmeg
  • 1 tablespoon butter (for serving)

Instructions

  1. Boil the potatoes in salted water until very tender. Drain them well and let them steam dry for about 10 minutes.
  2. While the potatoes are still warm, pass them through a potato ricer or mash them thoroughly until completely smooth. You must avoid lumps.
  3. Spread the mashed potatoes on a clean surface or large bowl to cool slightly.
  4. Add the salt, nutmeg, egg, flour, and semolina (or potato starch) to the potatoes.
  5. Gently mix the ingredients together using your hands until a cohesive dough forms. Do not overmix, or the dumplings will become tough.
  6. Lightly flour your hands. Divide the dough and roll it into small, smooth balls, about 1.5 to 2 inches in diameter. This is how you make potato balls.
  7. Bring a large pot of lightly salted water to a gentle simmer (do not boil rapidly).
  8. Carefully drop the dumplings into the simmering water. Do not overcrowd the pot; work in batches if necessary.
  9. Cook the dumplings until they float to the surface. Once floating, let them cook for an additional 5 to 7 minutes.
  10. Remove the dumplings with a slotted spoon and place them in a bowl. Toss gently with melted butter to prevent sticking.
  11. Serve immediately with traditional German gravy or roast meat.

Notes

  • Using starchy potatoes is key for the best texture. Waxy potatoes will result in a sticky dough.
  • If you have leftover mashed potatoes, you can use them, but make sure they are cold and firm before mixing in the other ingredients.
  • For a slightly crisp exterior, you can pan-fry the boiled dumplings in butter before serving.

Nutrition

Find it online: https://tastetaught.com/potato-dumplings-kartoffelklosse-recipe/