German Potato Dumplings (Kartoffelkloesse) Recipe – German Special
German Potato Dumplings, or Kartoffelkloesse, are a traditional side dish enjoyed throughout Germany. These dumplings are made from potatoes and have a soft, pillowy texture that pairs beautifully with hearty meat dishes and rich gravies. They’re a classic accompaniment to roasts and can be seasoned with a variety of herbs and spices to suit your taste.
- 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:
Potato Type: Use starchy potatoes (like Russets) for the best texture. Waxy potatoes can make the dumplings dense and gluey.
Ricing Potatoes: For the smoothest texture, use a potato ricer instead of mashing.
Dough Consistency: If the dough is too sticky, add a bit more flour. If it’s too dry, add a small amount of water.
Freezing: You can freeze uncooked dumplings for up to 3 months. To cook from frozen, add an extra 5-10 minutes to the cooking time.
Serving Suggestions: These dumplings pair well with rich gravies, roasts, and traditional German dishes like Sauerbraten or Schweinebraten.
