German Potato Dumplings Recipe

German · Side dish · 55 min total

These classic German potato dumplings (Kartoffelklöße) are soft, fluffy, and perfect for soaking up gravy. Made with a mix of cooked and raw potatoes, they are a traditional side dish for roasts and stews.

Ingredients

• 2 lbs (900g) starchy potatoes (e.g., Russet), peeled
• 1 large egg, lightly beaten
• 1/2 cup (60g) all-purpose flour, plus more for shaping
• 1/2 tsp salt
• 1/4 tsp freshly grated nutmeg
• 2 tbsp (30g) unsalted butter, melted (for serving, optional)

Instructions

1. Place half of the peeled potatoes in a large pot, cover with salted water, and bring to a boil. Cook until tender, about 20 minutes. Drain and let cool slightly, then mash or press through a ricer into a large bowl. Let cool completely.
2. Grate the remaining raw potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Discard the liquid.
3. Add the squeezed raw potatoes to the cooled mashed potatoes. Add the beaten egg, flour, salt, and nutmeg. Mix gently until just combined. Do not overmix.
4. Bring a large pot of salted water to a gentle simmer (not a rolling boil).
5. With floured hands, shape the potato mixture into 12 equal-sized balls (about 2 inches in diameter). If the mixture is too sticky, add a little more flour.
6. Carefully drop the dumplings into the simmering water. Do not overcrowd; cook in batches if necessary. Simmer for 15-20 minutes, until the dumplings float to the surface and are cooked through.
7. Remove with a slotted spoon and drain briefly. Serve hot, drizzled with melted butter if desired.

Tips

• For best texture, use starchy potatoes like Russets or Yukon Golds.
• Do not boil the dumplings vigorously or they may fall apart; keep the water at a gentle simmer.
• Leftover dumplings can be sliced and pan-fried in butter until golden.
• Serve with roasted meats, gravy, or sauerkraut.

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