German Potato Dumplings Kartoffelklöße
Learn how to make authentic German Potato Dumplings (Kartoffelklöße) with simple ingredients like potatoes, eggs, and nutmeg. Perfect side dish for family meals!
Servings: 6 people
Calories: 218kcal
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
Store leftover dumplings in an airtight container in the fridge for up to 2 days, and reheat them by simmering in hot water for 5–7 minutes or steaming until warmed through.
If you don’t have potato starch, you can substitute it with ½ cup cornstarch, ½ cup tapioca starch, or ½ cup all-purpose flour. Cornstarch and tapioca starch will give a similar light texture, while all-purpose flour will result in slightly denser dumplings. Use the same amount of these substitutes as you would potato starch.
Top Tips:
- 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.
Nutrition
Calories: 218kcal | Carbohydrates: 44g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 624mg | Potassium: 955mg | Fiber: 5g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 38mg | Calcium: 42mg | Iron: 2mg
