🥔 German Potato Dumplings (Kartoffelklöße / Kartoffelknödel)

German Potato Dumplings are soft, tender dumplings made from potatoes, flour or potato starch, and egg. They are a traditional comfort food often served with rich gravies, roasted meats, and braised dishes like Sauerbraten, Rouladen, or mushroom sauce.

Prep Time

• Prep: 40 minutes
• Cook: 20 minutes
• Total: About 1 hour

Servings

6 servings (12 dumplings)

Ingredients

• 2½ lbs (1.1 kg) starchy potatoes (Russet or Yukon Gold)
• 1½ cups (180 g) potato starch or all-purpose flour (adjust as needed)
• 2 large eggs
• 1 teaspoon salt
• ¼ teaspoon ground nutmeg
• 2 tablespoons butter (optional)
• ½ cup toasted bread cubes (optional, for filling)
• Fresh parsley, for garnish

Instructions

1. Cook the Potatoes

1. Peel potatoes and cut into large chunks.
2. Boil in salted water until fork-tender, about 20 minutes.
3. Drain well and let steam dry for a few minutes.
4. Mash or press through a potato ricer while still warm.

2. Make the Dough

1. Spread mashed potatoes out slightly to cool.
2. Add eggs, salt, nutmeg, and potato starch.
3. Mix gently until a soft dough forms.
4. Avoid overmixing, which can make dumplings gummy.

3. Shape the Dumplings

1. Wet your hands and form the dough into balls about the size of a small tennis ball.
2. If using bread cubes, place a few toasted cubes in the center before sealing the dumpling.

4. Cook the Dumplings

1. Bring a large pot of salted water to a gentle simmer (do not boil rapidly).
2. Carefully add dumplings.
3. Cook for 15–20 minutes until they float and feel firm.
4. Remove with a slotted spoon.

Serving Suggestions

Serve with:

• 🍖 Sauerbraten and gravy
• 🥩 Beef roast with pan sauce
• 🍄 Creamy mushroom sauce
• 🧅 Caramelized onions and butter
• 🥬 Braised red cabbage

Variations

Thüringer Kartoffelklöße

A traditional version made with a mixture of raw grated potatoes and cooked potatoes for a lighter texture.

Bavarian Potato Dumplings

Often served larger with rich meat gravies and roasted pork.

Herb Potato Dumplings

Add:

• Chopped parsley
• Chives
• Roasted garlic

Storage

• Refrigerator: Store cooked dumplings for up to 3 days.
• Freezer: Freeze uncooked shaped dumplings on a tray, then transfer to a bag for up to 2 months.
• Reheat gently in simmering water or steam.

Tips for Perfect Kartoffelklöße

• Use starchy potatoes for fluffy dumplings.
• Let cooked potatoes dry out slightly before mixing.
• Keep the water at a gentle simmer—boiling can break them apart.
• A potato ricer