German Potato Dumplings Kartoffelklöße Recipe
Kartoffelklöße are soft, large potato dumplings that in Germany are often served with roast meats and sauces. In many regions they are an obligatory side for Sunday lunch or festive roast duck. Their flavor is somewhat similar to Polish Silesian dumplings, but they are usually bigger and fluffier.
A beloved German classic that turns simple potatoes into an impressive, fluffy side dish, perfect for soaking up rich sauces and making any roast feel like a festive meal.
Chef's tips
Use starchy potatoes and make sure they are completely cool before adding starch and eggs; this helps the dumplings hold their shape without becoming heavy. Keep the water just below a full boil so the dumplings cook gently and don’t fall apart.
How to serve
Serve two to three dumplings per person alongside roast pork, duck or beef with plenty of gravy. They’re also excellent the next day, sliced and fried in butter until crisp on the outside.
Ingredients
- potatoes - 1.2 kg
- potato starch - 120 g
- eggs - 2 pieces
- salt - 1.5 teaspoons
- nutmeg ground - 0.25 teaspoons
- breadcrumbs - 3 tablespoons
- butter - 20 g
Preparation
- Peel the potatoes, cut into smaller pieces, place in a large pot, cover with cold water, add 1 teaspoon of salt and cook for 20–25 minutes from the moment they start boiling, until very soft.
- Drain the cooked potatoes and leave for 5 minutes uncovered so excess moisture can evaporate. Then, while still hot, press them through a potato ricer or mash very thoroughly so there are no lumps.
- Transfer the pressed potatoes to a large bowl, smooth the surface with a spoon and leave to cool completely. This is important, as hot potatoes would absorb too much starch.
- Once the potatoes are cold, visually divide them in the bowl into four equal parts. Scoop out one part with a spoon and set aside. Fill the empty space with potato starch, then add the reserved potatoes back on top.
- Add the eggs, 0.5 teaspoon of salt and the nutmeg. Quickly knead with your hands into a soft, uniform dough. If it sticks a lot to your hands, add 1–2 more tablespoons of potato starch, but try not to overdo it so the dumplings don’t turn out tough.
- In a small pot melt the butter, add the breadcrumbs and fry over medium heat for 3–4 minutes, stirring, until the breadcrumbs are golden and crunchy. Set aside to cool slightly.
- With damp hands, form balls of dough about the size of a small mandarin. You can place about half a teaspoon of the fried breadcrumbs inside each ball and seal well so the filling is enclosed in the center.
- Bring a large pot of plenty of water with a pinch of salt to a boil. Reduce the heat so the water just gently shimmers rather than boiling vigorously.
- Carefully lower the dumplings into the water in batches. After adding them all, stir very gently with a spoon so they don’t stick to the bottom.
- Cook the dumplings for 10–12 minutes from the moment they float to the surface. Lift them out with a slotted spoon onto a plate and serve immediately, preferably with pan gravy or goulash.
Storage
Cooked dumplings taste best fresh, but you can store them in the fridge for up to 2 days. Reheat gently in simmering water or slice and pan-fry in butter until golden.
