Print

Classic German Potato Dumplings (Kartoffelkloesse) – Soft, Fluffy, and Perfect with Gravy

Close-up of fluffy potato dumplings served on a white plate and generously topped with golden brown breadcrumbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, fluffy German Potato Dumplings, or Kartoffelkloesse, using this reliable recipe. These homemade potato dumplings are a comforting side dish, excellent for soaking up rich gravy or serving alongside roast meat.

Ingredients

Scale
  • 2 lbs starchy potatoes (like Russet), peeled
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 cup fine dry breadcrumbs (for topping)
  • 2 tablespoons butter (for topping)

Instructions

  1. Cook the potatoes: Place the peeled potatoes in a pot, cover with water, and add a pinch of salt. Boil until very tender, about 20 to 25 minutes.
  2. Drain the potatoes completely and let them steam dry for 5 minutes. Mash the potatoes thoroughly while still hot, ensuring no lumps remain. Spread the mashed potatoes onto a clean surface to cool slightly.
  3. Form the dough: Once the mashed potatoes are lukewarm, mix in the flour, egg, salt, and nutmeg until you form a soft, workable dough. Do not overmix.
  4. Shape the dumplings: Lightly flour your hands. Take portions of the dough (about the size of a golf ball) and gently roll them into smooth oval or round shapes.
  5. Cook the dumplings: Bring a large pot of salted water to a gentle simmer (do not boil rapidly). Carefully drop the dumplings into the simmering water.
  6. Cook until the dumplings float to the surface, then allow them to cook for an additional 5 to 7 minutes.
  7. Remove the dumplings with a slotted spoon and place them in a serving dish.
  8. Prepare the topping: Melt the butter in a small skillet over medium heat. Add the breadcrumbs and toast until golden brown and fragrant.
  9. Serve the Kartoffelkloesse immediately, topped with the toasted buttered breadcrumbs. These are best served with rich gravy or pot roast.

Notes

  • For the fluffiest dumplings, use a potato ricer after boiling, or ensure the mashed potatoes are completely dry before mixing the dough.
  • If you prefer a variation like Schupfnudeln, shape the dough into short, thick cylinders and pan-fry them in butter after boiling until golden brown.
  • These dumplings freeze well; boil them until they float, cool them completely, then freeze on a tray before transferring to a freezer bag. Reheat by dropping frozen dumplings into simmering water until heated through.

Nutrition

Find it online: https://cookincorner.com/potato-dumplings-kartoffelkloesse-recipe/