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Classic German Potato Dumplings (Kartoffelkloesse)

A pile of fluffy potato dumplings coated in toasted breadcrumbs served on a white plate.
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Make traditional, fluffy German potato dumplings, a perfect side dish for roasts and gravy.

Ingredients

Scale
  • 2 lbs starchy potatoes (like Russet)
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 cup fine dry breadcrumbs
  • 2 tablespoons butter

Instructions

  1. Peel the potatoes and boil them in salted water until tender. Drain them completely and let them steam dry for 5 minutes.
  2. Mash or press the hot potatoes through a potato ricer until smooth. Spread them on a clean surface to cool slightly.
  3. In a bowl, combine the mashed potatoes, flour, egg, salt, and nutmeg. Mix gently until just combined; do not overwork the dough.
  4. Form the dough into small, uniform balls, about 1.5 inches in diameter.
  5. Bring a large pot of salted water to a gentle simmer, not a rolling boil.
  6. Carefully drop the dumplings into the simmering water. Cook them until they float to the surface, then let them cook for an additional 3 minutes.
  7. Remove the dumplings with a slotted spoon and drain well.
  8. For serving, melt the butter in a skillet. Add the breadcrumbs and toast until golden brown. Toss the cooked dumplings lightly in the buttered breadcrumbs.

Notes

  • Use starchy potatoes for the best texture; waxy potatoes will result in sticky dumplings.
  • If the dough feels too sticky, add flour one tablespoon at a time until it is manageable.
  • For pan-fried dumplings, slice leftover boiled dumplings and fry them in butter until golden brown on both sides.

Nutrition

Find it online: https://cookifyme.com/potato-dumplings-kartoffelkloesse-recipe/