German Potato Dumplings Kartoffelklöße
These German Potato Dumplings (aka Kartoffelklöße) are a classic side dish that pairs perfectly with hearty meats and rich gravies. Made with simple ingredients like potatoes, eggs, and a touch of nutmeg, they have a soft, delicate texture that’s comforting and satisfying. The process is straightforward, and with a few careful steps, you can create these light and fluffy dumplings right at home.
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In Germany, potato dumplings like this recipe are commonly served during Christmas alongside roasted meats like duck, goose, or pork, making them a winter favorite.
They’re also a popular dish for Sunday dinners and other celebratory meals. Their hearty, comforting nature makes them a perfect side dish for colder months, and they’re often part of large family meals where traditional recipes take center stage. Try serving these potato dumplings smothered in homemade German hunter’s sauce.
Try them with saucy German roast sauerbraten or rouladen beef rolls.
Serve them alongside other traditional sides like German spaetzle, semmelknodel bread dumplings, and braised sauerkraut.
If you love traditional German and European dumplings, try my recipe for Slovak bryndzové halušky and liver dumpling soup. Russian pelmeni are a fantastic meat-filled dumpling recipe.
Ingredients
- Potatoes: You need low-moisture potatoes with lots of starch; the best choice is russet potatoes.
- Potato Starch: Easily found online and in most grocery stores. As an alternative, use cornstarch or tapioca starch.
- Nutmeg: Freshly grated is always best. This warm spice gives a nice background flavor.
Equipment
- Large Pot – For boiling the potatoes and cooking the dumplings. A wide and shallow pot is best for the dumplings.
- Potato Ricer – if you make spaetzle and have a traditional spaetzle maker (the press one) you can also use it here. This tool is key for the best texture.
- Mixing Bowl – For mixing the potato dough.
- Slotted Spoon – To carefully lower and remove the dumplings from the water.
- Wooden Spoon or Spatula – For mixing the ingredients into the mashed potatoes.
- Measuring Cups and Spoons
German Potato Dumplings Kartoffelklöße Instructions (Step-by-Step Photos)
Step 1 (Boil the Potatoes): Place the unpeeled potatoes in a pot of salted water, boil them, then reduce to a low simmer.
Let them cook for about 20–25 minutes until tender. Boiling with the skin on helps keep the potatoes from absorbing too much water.
Step 2 (Peel and Rice): Once the potatoes are tender, drain them and let them cool just enough to handle.
Peel off the skins and put the potatoes through a ricer for a nice, smooth texture.
Step 3 (Mix the Dough): While the potatoes are still warm, add the eggs, potato starch (or your substitute), salt, pepper, and a bit of nutmeg.
Stir everything together until you’ve got a smooth dough. If it feels sticky, add a bit more starch.
Step 4 (Shape the Dumplings): Dust your hands with starch and roll about ¼ cup of dough into golf ball-sized dumplings.
Set them aside until you’re ready to cook.
Step 5: Bring a pot of salted water to a boil, then lower the heat to the lowest setting.
Carefully lower the dumplings into the water with a slotted spoon, making sure they don’t touch the bottom.
Step 6: Let the dumplings steep in the hot (but not boiling) water for about 25 minutes.
They’ll float to the top when they’re done. Carefully remove them with a slotted spoon and serve hot!
F.A.Q, Storage, Freezing, & Reheating
Once cooled, place potato dumplings in an airtight container or wrap them tightly in plastic wrap to keep them from drying out. You can store them in the refrigerator for up to 2 days.
When you’re ready to reheat the dumplings, it’s best to avoid using the microwave, as it can make them rubbery. Instead, bring a pot of salted water to a gentle simmer. Carefully lower the dumplings into the water with a slotted spoon and let them simmer for about 5–7 minutes or until heated.
Alternatively, you can reheat the dumplings by steaming them. Place the dumplings in a steamer basket over simmering water, cover, and let them steam for 5–7 minutes. Both methods will help maintain their soft, delicate texture.
To freeze your dumplings, you can do so either before or after cooking them.
If you want to freeze raw dumplings, shape them as usual and place them on a baking sheet lined with parchment paper. Freeze the dumplings until they are solid, then transfer them to a freezer-safe bag or airtight container. This prevents them from sticking together.
Raw dumplings can be stored in the freezer for up to 2 months.
If you prefer to freeze cooked dumplings, first allow them to cool completely. Place them on a baking sheet and freeze until solid, just as you would with raw dumplings. Once frozen, transfer them to a freezer-safe bag or container, and they’ll keep for up to 2 months.
To reheat frozen raw dumplings, bring a pot of salted water to a gentle simmer (not a boil) and add the frozen dumplings directly to the water. Let them cook for about 25–30 minutes, or until they float to the surface and are heated through.
Be sure to keep the water at a gentle simmer to avoid breaking them apart.
For frozen cooked dumplings, you can reheat them by steaming or simmering. To steam, place the frozen dumplings in a steamer basket over simmering water and steam for about 10–12 minutes until heated through.
Alternatively, you can simmer them in hot (but not boiling) water for about 10–12 minutes. Both methods will preserve their texture and ensure they stay soft and flavorful.
Gnocchi are made with potatoes, flour, and often egg, resulting in small, soft dumplings. They have a light, pillowy texture and are usually served with sauces.
Potato Dumplings (Kartoffelklöße) use potatoes, potato starch, eggs, and sometimes bread cubes, creating larger, denser dumplings with a smooth, firm texture. They are often served as a side dish with gravies or roasted meats.
Gnocchi are smaller and lighter, while Kartoffelklöße are larger and heartier
Kartoffelklöße, or potato dumplings, have their origins in Central Europe, particularly in Germany and Austria. While potatoes were introduced to Europe in the late 16th century, they didn’t become a widespread part of the European diet until the 18th century. During this time, potatoes transitioned from being viewed with suspicion to becoming a staple food, especially among rural and working-class communities.
In Germany, dumplings, known as Klöße or Knödel, were traditionally made from bread or flour. As potatoes became more integrated into everyday cuisine, they were gradually used in these dumplings, giving rise to Kartoffelklöße. The recipe varied across regions, with some using only mashed potatoes and others combining raw and cooked potatoes for a distinct texture.
By the 18th and 19th centuries, Kartoffelklöße had become a beloved side dish, particularly in areas like Bavaria and Thuringia. Today, they remain a popular part of traditional meals, often served with roasted meats and gravies during holidays and family gatherings.
Equipment
- Large, wide, shallow pot
- Potato Ricer if you make spaetzle and have a traditional spaetzle maker (the press one) you can also use it here. This tool is key for the best texture.
- Mixing bowl
- Slotted Spoon
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 ½ lbs Potatoes starchy varieties like Russet potatoes are best
- 2 large eggs
- ½ cup potato starch
- 1 ½ tsp fine sea salt
- ½ tsp black pepper
- ¼ tsp nutmeg
- Extra potato starch or substitute for dusting
Instructions
- Boil the Potatoes with Skin On: Place the unpeeled potatoes in a large pot of salted water. Bring to a boil, then reduce the heat to a low simmer and cook the potatoes gently until they are fork-tender, about 20–25 minutes. Boiling them with the skin on helps prevent excess water absorption.
- Peel and Rice the Potatoes: Once the potatoes are done, drain and allow them to cool slightly until they are easy to handle. Peel off the skins. Using a potato ricer, pass the warm potatoes through into a large mixing bowl. Avoid using a masher to prevent gummy texture.
- Make the Dumpling Dough: While the riced potatoes are still warm, add the eggs, potato starch (or your chosen substitute), salt, pepper, and freshly grated nutmeg. Mix gently until a smooth dough forms. If the dough feels sticky, add a bit more potato starch (or substitute) a teaspoon at a time until the dough is workable.
- Shape the Dumplings: Lightly dust your hands with potato starch (or substitute). Take about ¼ cup of dough and form it into golf ball-sized dumplings. Continue shaping the dumplings until all the dough is used.
- Fill a large, wide, shallow pot with salted water and bring it to a boil. Once boiling, reduce the heat to the lowest setting, so the water is just hot, with no visible boiling activity. If you notice too much bubbling, turn off the heat briefly to let the water calm down.
- Lower the Dumplings Carefully: Using a slotted spoon, carefully lower the dumplings into the hot water, ensuring they don’t fall to the bottom of the pot, where they could stick or break apart. Keep the dumplings gently floating in the water.
- Simmer the Dumplings: Let the dumplings "steep" in the water for 25 minutes, ensuring the water remains on the lowest heat or turned off if you see too much activity. The dumplings will rise to the surface as they cook. Once they float, let them simmer for another 2–3 minutes.
- Remove and Serve: Using the slotted spoon, carefully remove the dumplings from the pot and allow them to drain. Serve them hot as a side dish, with gravy, roasted meats, or sauerkraut.
Notes
- Make sure to monitor the water closely. The dumplings need gentle heat, and too much bubbling will cause them to fall apart.
- Avoid crowding the dumplings in the pot to allow them to float freely.
- Choose the Right Potatoes: Use starchy potatoes, like Russet or Yukon Gold, as they provide a fluffier texture and help the dumplings hold their shape.
- Handle the Dumplings Gently: Carefully lower the dumplings into the water with a slotted spoon, ensuring they don’t stick to the bottom of the pot. Stir gently to prevent sticking.
- Adjust Potato Starch: If the dough feels too sticky, add more potato starch a tablespoon at a time until it’s manageable. Too much starch can make the dumplings dense, so add just enough to hold the shape.
- Test One Dumpling First: Cook one dumpling first to check the consistency. If it holds together well, continue with the rest. If it falls apart, add a bit more starch to the dough.