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Authentic German Potato Dumplings (Kartoffelklöße)

A plate of freshly pan-fried potato dumplings with a crispy, golden-brown exterior.
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Make classic German Potato Dumplings, Kartoffelklöße, using a mix of cooked and raw potatoes for the best texture. These fluffy potato balls are a traditional, hearty side dish perfect for serving with gravy or roast meat.

Ingredients

Scale
  • 1.5 lbs starchy potatoes (like Russet), peeled
  • 0.5 lb all-purpose potatoes (like Yukon Gold), peeled
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 large egg
  • 2 tablespoons butter, melted, plus more for serving
  • 1/4 cup breadcrumbs (for topping)

Instructions

  1. Peel and cut the starchy potatoes into small, even pieces. Place them in a pot, cover with cold water, add 1/2 teaspoon salt, and bring to a boil. Cook until very tender, about 15 to 20 minutes. Drain well and let them steam dry for 5 minutes.
  2. Peel and grate the all-purpose potatoes using the fine side of a box grater. Wrap the grated potato in a clean kitchen towel and squeeze out as much liquid as possible. Discard the liquid.
  3. Mash the cooked potatoes thoroughly while still hot until smooth. Add the squeezed raw grated potato to the mashed potatoes.
  4. In a small bowl, whisk the egg with the melted butter, remaining salt, and nutmeg. Add this mixture to the potato blend.
  5. Gradually mix in the flour until a soft, slightly sticky dough forms. Do not overmix.
  6. Lightly flour your hands. Divide the dough into pieces and roll them into smooth balls, about 1.5 inches in diameter.
  7. Bring a large pot of salted water to a gentle simmer (do not boil rapidly). Carefully drop the potato dumplings into the water.
  8. Cook the dumplings until they float to the surface, then continue cooking for another 5 minutes.
  9. While the dumplings cook, melt 2 tablespoons of butter in a small skillet and toast the breadcrumbs until golden brown.
  10. Remove the cooked dumplings with a slotted spoon and gently toss them in the toasted breadcrumbs or melted butter before serving immediately.

Notes

  • For the best texture, use a mix of starchy and waxy potatoes as directed.
  • If you have leftover mashed potatoes, you can use 2 cups of cold, leftover mashed potatoes instead of boiling the starchy potatoes, but the texture will be slightly different.
  • Serve these traditional potato dumplings alongside beef roast, goulash, or with simple brown gravy.

Nutrition

Find it online: https://mayaplate.com/potato-dumplings-kartoffelkl-e-recipe/