German Potato Dumplings (Kartoffelklöße)
Potatoes are a staple food in Germany and they come in many forms such as boiled potatoes, potato fritters, but it’s the potato dumplings that are the most popular potato side dish in Germany! They are known as Klosse in Western and Northern Germany and as Knodel in South Eastern Germany.
Potato dumplings are a delicious mix of grated cheese, eggs, fresh herbs, flour, and of course… potatoes! They’re the perfect side dish for roast goose, pork, roast beef and a staple dish in German cuisine.
Enjoy this traditional German Potato Dumplings recipe!
German Potato Dumplings (Kartoffelklöße)
Ingredients
- 3 ounces butter unsalted
- 1 cup dry white breadcrumbs
- 2 slices white bread
- 3 ½ cups potatoes cooked and riced
- 1/2 cup all purpose flour
- 1/2 cup farina
- salt
- 1/8 tsp nutmeg freshly grated
- 1/8 tsp white pepper fresh ground
- 2 large eggs
- 4 quarts water
Instructions
- In a large saucepan or skillet, melt 4 tablespoons of butter and stir the breadcrumbs until golden. Transfer to a separate dish and set aside.
- Melt the remaining butter in the same pan and add in the white bread cubes, turning them on all sides until nicely browned. Transfer to a dish lined with paper towels to soak any excess grease.
- In a large bowl add the riced potatoes. In a separate bowl mix the farina with the flour, nutmeg, pepper and 1 ½ teaspoons of salt until well-combined.
- Add the flour mixture to the potatoes, a little at a time, combining everything together well.
- Finally add the eggs and fold until combined. If the dough becomes too thin, add some flour a little at a time and mix until you get a soft mixture that can be rolled into a ball.
- In a large pot (6-8 quart) bring 4 quarts of water to boil with the rest of the salt.
- When the water is boiling, make around 2-inch balls by rolling them between your palms. You should get about 15-20 dumplings. With your thumb, press into the center of the ball and add a couple of pieces of bread cubes. Reform the ball and do the same for all the potato dumplings.
- Add them into the boiling water and stir gently to prevent the dumplings for sticking to one another.
- Simmer for about 15 minutes and once the dumplings rise to the surface of the water boil for 1 more minute and then turn off the heat.
- Transfer the dumplings into a warm platter and sprinkle with the toasted breadcrumb for an added crunch. Serve hot and enjoy!
Notes
Related: Rheinischer Sauerbraten (German Roast Beef)
Related: Braunkohl & Bregenwurst (German Kale with Sausage)
Related: German Turnip Soup
Related: Pork Knuckle with Sauerkraut
Related: Berliner Döner