German Potato Dumplings (Kartoffelklöße)

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German Potato Dumplings (Kartoffelklöße)

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Adjust Servings:
3 ounces unsalted butter
1 cup dry white breadcrumbs
2 slices White Bread
3 1/2 cups cooked and riced potatoes
1/2 cup all purpose flour
1/2 cup farina (not quick-cooking)
1/8 tsp freshly grated nutmeg
1/8 tsp fresh ground white pepper
2 large eggs
4 quarts Water
  • 55 min
  • Serves 6
  • Medium




There are several side dishes using potatoes: boiled potatoes, potato fritters, or potato dumplings.  Dumplings are very popular in Germany and they are served at almost every meal. They are known as Klosse in Western and Northern Germany and as Knodel in South Eastern Germany. The dumplings look like big balls of potato but have a soft texture.

Potato dumplings contain a mixture of boiled potatoes, grated cheese, eggs, and flour. Often parsley is added for a fresher taste. These dumplings are served with roast goose and pork and they’re simply expected in German cooking.


  1. Melt 4 tablespoons of the butter in a large skillet. Add the dry white breadcrumbs and cook until golden brown. Remove from the pan and set aside.
  2. In the same pan, melt the remaining 2 tablespoons of butter. Add the white bread cubes, and cook until golden brown on all sides. Remove the bread cubes from the pan and drain on paper towels.
  3. Place the riced potatoes in a large bowl. In another smaller bowl, mix the flour, farina, 1 1/2 teaspoons salt, nutmeg, and pepper. Add the flour mixture to the potatoes in three or more batches, stirring well after each so it all combines.
  4. Add the eggs and mix well to combine. If the mixture is too thin to hold together in a ball, add flour, a little at a time, until the right consistency is reached.
  5. In a 6- to 8-quart pot, bring 4 quarts of water and the remaining 1 1/2 teaspoons salt to a boil.
  6. Wet your hands and shape each dumpling into a 2-inch ball—you should get 15 to 20 of these. Press a hole into the center of the ball. Place 2 to 3 bread cubes into each hole. Reform the dough around the bread.
  7. Drop all of the dumplings into the boiling water and stir gently, so they don’t stick to each other.
  8. Reduce the heat and simmer for 12 to 15 minutes, or until the dumplings rise to the surface. Cook for 1 more minute.
  9. Remove with a slotted spoon and place on a preheated platter. Sprinkle with the toasted breadcrumbs and serve immediately.

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