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How to Make Kartoffelklöße (German Potato Dumplings) - A Step-by-Step Guide

Kartoffelklöße, also known as German potato dumplings, are a traditional dish that has been enjoyed by generations in Germany. These hearty dumplings are made with simple ingredients such as potatoes, flour, and eggs, but their savory and satisfying flavor makes them a beloved comfort food in German cuisine.

These dumplings have a soft, pillowy texture that pairs perfectly with rich and flavorful gravies or sauces, making them an ideal side dish for hearty meats or stews. Whether you'...

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Ingredients

  • 1 ½ pounds russet potatoes
  • 1 stick unsalted butter
  • 2 cups fresh bread cubes
  • 1 pinch freshly grated nutmeg, or to taste
  • 1 pinch cayenne pepper, or to taste
  • salt and freshly ground black pepper to taste
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 tablespoon snipped fresh chives, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 8 large dumplings

  • Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
  • While the potatoes are cooling, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from the heat and use a slotted spoon to transfer croutons to a bowl. Reserve browned butter in the pan.
  • Peel potatoes and place into a large bowl. Mash and season with nutmeg, cayenne, salt, and pepper. Add eggs and mash until combined. Stir in flour just until incorporated; do not overmix.
  • Bring a pot of salted water to a simmer. Dampen your hands with water and scoop a spoonful of dough onto your palm. Shape dough into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Pull dough around croutons to seal and roll into a smooth ball. Repeat to make seven more dumplings.
  • Use a large spoon to lower dumplings, one at a time, into the simmering water. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat for 10 minutes. Flip dumplings and continue to cook until puffed and cooked through, about 10 minutes more.
  • Transfer dumplings to a serving plate and drizzle with reserved browned butter. Crumble remaining croutons over top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.

    • Nutrition

    272 cal.

    • Total Fat: 13g
    • Saturated Fat: 8g
    • Cholesterol: 77mg
    • Sodium: 104mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 3g
    • Total Sugars: 1g
    • Protein: 6g
    • Vitamin C: 18mg
    • Calcium: 37mg
    • Iron: 2mg
    • Potassium: 436mg

    Categories

    Traditional recipes
    German recipes
    Potato recipes
    Dumpling recipes
    Side recipes