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Traditional German Potato Dumplings (Kartoffelklöße)

Close-up of golden brown potato dumplings tossed in melted butter and sprinkled with pepper.
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Make classic, fluffy German potato dumplings from scratch. This recipe uses a mix of cooked and raw potatoes for the best texture.

Ingredients

Scale
  • 1.5 lbs starchy potatoes (like Russet), peeled
  • 0.5 lb all-purpose flour
  • 1 large egg
  • 1 teaspoon salt
  • Pinch of nutmeg
  • 1 tablespoon butter (for serving)

Instructions

  1. Peel the raw potatoes and grate them finely using a box grater or food processor. Place the grated potato in a clean kitchen towel and squeeze out as much liquid as possible. Discard the liquid.
  2. Boil the remaining potatoes until tender. Drain them well and mash them until smooth. Let them cool slightly.
  3. In a large bowl, combine the mashed potatoes, the squeezed grated raw potato, flour, egg, salt, and nutmeg. Mix gently until just combined; do not overmix.
  4. Bring a large pot of salted water to a gentle simmer (do not boil rapidly).
  5. Shape the dough into small, smooth balls, about 1.5 inches in diameter. You can wet your hands slightly to prevent sticking.
  6. Carefully drop the dumplings into the simmering water. Do not overcrowd the pot.
  7. Cook the dumplings for about 15 to 20 minutes. They are done when they float to the surface and remain floating for a few minutes.
  8. Remove the dumplings with a slotted spoon and drain excess water.
  9. Serve immediately, often tossed with melted butter or alongside meat dishes with gravy.

Notes

  • Use starchy potatoes for the best results. Waxy potatoes will result in a stickier dumpling.
  • If you prefer a slightly firmer dumpling, you can use only cooked potatoes, but the texture will be less authentic.
  • For serving, brown some butter and toss the cooked dumplings in it for extra flavor.

Nutrition

Find it online: https://afripaket.com/potato-dumplings-recipe-kartoffelklosse/