German Potato Dumplings (Kartoffelkloesse) Recipe – German Special
German Potato Dumplings (Kartoffelkloesse) are a time-honored German side dish made with starchy potatoes, flour, and potato starch, blended into a soft, pillowy dumpling that pairs perfectly with hearty roasts, rich gravies, or savory sauces. The secret lies in using russet or Yukon Gold potatoes, cooling them completely before mixing, and shaping them gently so they cook through without falling apart. Whether served with a German pork roast or a simple brown butter sauce, these dumplings deliver comforting texture and flavor in every bite.
- Prep Time20 min
- Cook Time55 min
- Perform Time10 min
- Total Time1 hr 25 min
German Potato Dumplings (Kartoffelkloesse) Ingredients:
- 2 pounds (900g) starchy potatoes (e.g., Russet or Yukon Gold)
- 1 large egg
- 1 cup all-purpose flour (plus extra for dusting)
- 1/4 cup potato starch (or cornstarch)
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon butter (optional, for extra richness)
How to make German Potato Dumplings (Kartoffelkloesse):
Cook Potatoes: Peel and cut the potatoes into evenly sized chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are very tender, about 15-20 minutes.
Drain and Mash: Drain the cooked potatoes thoroughly and let them cool slightly. Mash the potatoes until smooth, or pass them through a ricer for a finer texture. Allow the mashed potatoes to cool completely.
Prepare Dough: In a large bowl, combine the cooled mashed potatoes with the egg, flour, potato starch, salt, white pepper, and nutmeg (if using). Mix until a dough forms. The dough should be smooth but not sticky. If it’s too wet, add a little more flour.
Form Dumplings: Dust your hands with flour. Take a portion of the dough and shape it into a ball about the size of a golf ball. Repeat with the remaining dough. If desired, press a small piece of butter into the center of each dumpling for added flavor before sealing it.
Cook Dumplings: Bring a large pot of salted water to a gentle boil. Carefully add the dumplings to the pot. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the dumplings float to the surface and are cooked through.
Serve: Remove the dumplings with a slotted spoon and place them on a serving dish. If desired, you can melt a little butter and pour it over the dumplings for extra richness.
Recipe Notes:
Use starchy potatoes (like Russet or Yukon Gold) for light, fluffy texture.
For smooth texture, use a potato ricer instead of mashing by hand.
If dough is too sticky, add more flour; if too dry, add a bit of water.
You can freeze uncooked dumplings for up to 3 months; add extra 5-10 minutes to cook time if cooking from frozen.
These dumplings pair well with rich gravies, roasts, and traditional German dishes like Sauerbraten or Schweinebraten.
