German potato dumplings (Kartoffelklöße or Kartoffelknödel)
German potato dumplings (Kartoffelklöße or Kartoffelknödel) are a traditional German side dish made with potatoes, flour, and eggs. They are soft, hearty, and slightly chewy, perfect for soaking up rich gravies and sauces. Often served with roasted meats like pork, beef, or chicken, these dumplings are a comforting staple in German cuisine.
Ingredients
- 2 lbs 900 g starchy potatoes (russet or Yukon gold)
- 2 large eggs
- 1 cup 120 g all-purpose flour (may need a little more)
- ½ cup 60 g potato starch (or cornstarch)
- 1 tsp salt
- ¼ tsp nutmeg optional, for authentic flavor
- 2 tbsp butter melted
- Fresh parsley chopped (for garnish)
Instructions
- Peel potatoes, cut into chunks, and boil in salted water until tender (about 20 minutes). Drain well.
- Mash or rice the potatoes until smooth. Let cool slightly.
- In a large bowl, mix potatoes with eggs, flour, potato starch, salt, nutmeg, and melted butter until a soft dough forms.
- With floured hands, shape the mixture into balls (about the size of a golf ball).
- Bring a large pot of salted water to a gentle simmer (not boiling).
- Drop dumplings in batches into the simmering water. Cook for 12–15 minutes, or until they float to the top.
- Remove with a slotted spoon, drain briefly, and serve hot.
Notes
- Make sure the potatoes are very dry before mashing, or dumplings may fall apart.
- If dough is too sticky, add a little more flour or potato starch.
- Serve with rich gravies, Sauerbraten (German pot roast), or roasted meats.
- Leftovers can be pan-fried in butter for a crispy version.