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Authentic German Potato Dumplings (Kartoffelklöße)

A close-up of several fluffy potato dumplings lightly tossed in butter or breadcrumbs on a white plate.
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Make classic German potato dumplings, Kartoffelklöße, using this reliable recipe. These boiled potato dumplings result in a soft interior and slightly chewy exterior, perfect as a hearty side dish.

Ingredients

Scale
  • 2 lbs starchy potatoes (like Russet), peeled
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter, melted (for coating)

Instructions

  1. Boil the peeled potatoes in salted water until very tender. Drain them well and let them steam dry for a few minutes.
  2. While the potatoes are still warm, press them through a potato ricer or mash them until completely smooth. You must avoid lumps for fluffy potato dumplings.
  3. In a large bowl, combine the warm mashed potatoes, flour, egg, salt, and nutmeg. Mix gently until just combined into a soft dough. Do not overmix.
  4. Lightly flour your hands. Divide the dough and roll it into small, uniform balls, about 1.5 inches in diameter.
  5. Bring a large pot of salted water to a gentle simmer (do not boil rapidly). Carefully drop the dumplings into the water.
  6. Cook the dumplings until they float to the surface, then allow them to cook for an additional 3 to 5 minutes.
  7. Remove the dumplings with a slotted spoon and place them in a bowl. Toss gently with melted butter to prevent sticking.
  8. Serve immediately with gravy or your preferred sauce.

Notes

  • For the best texture, use potatoes that have been cooked and riced while still warm.
  • If you have leftover mashed potato recipes, you can use them, but ensure they are not too wet.
  • These dumplings are excellent served with rich gravy or pan-fried in butter the next day.

Nutrition

Find it online: https://alchemychef.com/potato-dumplings-trusted-recipe/