Classic German Potato Dumplings (Kartoffelklöße)
Soft, pillowy German potato dumplings—Kartoffelklöße—made with starchy potatoes, butter, egg, and a touch of nutmeg. A comforting, authentic side dish that’s perfect with roasts, gravies, or festive meals.
Equipment
- Large pot for boiling
- Potato ricer or masher
- Mixing bowl
- Slotted Spoon
- Tray or baking sheet (for cooling potatoes)
Ingredients
- 1 kg starchy potatoes (Russet or similar ‘mehligkochende’ variety)
- Salt, to taste
- 2 Tbsp unsalted butter
- 1/2 cup potato starch (or a mix of potato starch and flour)
- Freshly ground nutmeg, a pinch
- Optional: small bread croutons or chopped stale roll, for stuffed version
Instructions
- Place the unpeeled potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 20–25 minutes. Drain well and peel while still hot to allow moisture to escape.
- Pass the warm potatoes through a ricer or mash until completely smooth. Spread on a tray to let steam evaporate for a few minutes, reducing excess moisture.
- In a bowl, combine riced potatoes, butter, egg yolks (or egg), salt, nutmeg, and potato starch. Gently knead into a smooth, cohesive dough. If too sticky, add more starch; if too dry, add a small knob of butter or splash of water.
- Divide dough into 6–8 portions and shape into balls about 2–3 inches in diameter. For a classic variation, press a few buttered bread croutons into the center before rolling closed.
- Bring a large pot of salted water to a gentle simmer (not a rolling boil). Add dumplings carefully. Cook for 15–20 minutes until they float to the surface and are firm yet tender. Remove gently with a slotted spoon.
- Serve warm alongside roast pork, sauerbraten, beef rouladen, or mushroom gravy. Optionally drizzle with melted butter or toss with toasted breadcrumbs for extra richness.