Classic German Potato Dumplings (Kartoffelkloesse)
Make soft, fluffy German potato dumplings from scratch. This recipe delivers authentic Kartoffelkloesse, a comforting side dish perfect for soaking up gravy or serving with roasts.
- Prep Time: 25 min
- Cook Time: 30 min
- Total Time: 55 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs starchy potatoes (like Russet), peeled
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon salt
- Pinch of nutmeg (optional)
- Water for boiling
Instructions
- Boil the peeled potatoes in salted water until very tender. Drain them well and let them cool slightly.
- While the potatoes are still warm, press them through a potato ricer or mash them until completely smooth. You must avoid lumps.
- Spread the mashed potatoes on a clean surface or large bowl and let them cool completely to room temperature.
- In a separate bowl, whisk the egg with the salt and nutmeg, if using.
- Add the egg mixture and the flour to the cooled potatoes. Gently mix everything together until just combined into a smooth dough. Do not overmix.
- Divide the dough into portions. Roll each portion into a log about 1 inch thick, then cut the logs into 1.5-inch pieces. Gently roll each piece between your palms to form a smooth, round dumpling shape.
- Bring a large pot of salted water to a gentle simmer (do not boil rapidly).
- Carefully drop the dumplings into the simmering water. Do not overcrowd the pot.
- Cook the dumplings until they float to the surface, then let them simmer for an additional 3 to 5 minutes.
- Remove the cooked dumplings with a slotted spoon and place them in a serving dish. Toss gently with melted butter to prevent sticking.
Notes
- For the fluffiest dumplings, use half cooked potatoes and half raw grated potatoes, squeezing all excess liquid from the raw portion before mixing.
- These dumplings pair well with rich gravy or roast meats.
- If you prefer a fried variation, pan-fry the boiled dumplings in butter until golden brown; these are similar to Schupfnudeln.
Nutrition
- Serving Size: 2 dumplings
- Calories: 210
- Sugar: 0.5
- Sodium: 150
- Fat: 2.5
- Saturated Fat: 1.5
- Unsaturated Fat: 1.0
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 30