Kartoffelklose (German Potato Dumplings)

Germany • Regional Dish • Side Dish

Kartoffelklose (German Potato Dumplings)

These soft German potato dumplings are made for roasts, gravy, and every proper Sunday dinner that respects sauce.

Servings6
Prep Time30 min
Cook Time45 min
DifficultyModerate
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Instructions

  1. Place the potatoes in a large pot, cover with cold water, and add 1 tsp salt. Bring to a boil, then simmer for 25 to 30 minutes, until the potatoes are tender.
  2. Drain the potatoes well, then return them to the warm pot for 1 minute to steam off excess moisture.
  3. Peel the potatoes while warm, then pass them through a potato ricer into a large bowl. Let them cool for 10 to 15 minutes, until warm but no longer hot.
  4. Melt 1 tbsp butter in a small pan over medium heat. Add the bread cubes and fry for 3 to 4 minutes, until golden and crisp. Set aside.
  5. Add the potato starch, egg yolks, melted butter, nutmeg, remaining 1 tsp salt, and pepper to the riced potatoes.
  6. Mix gently with your hands until a soft dough forms. It should hold together without feeling wet. If it feels sticky, add 1 tbsp more potato starch at a time.
  7. Bring a large pot of salted water to a gentle simmer. Do not let it boil hard.
  8. With damp hands, shape the dough into 6 large dumplings. Press 2 to 3 toasted bread cubes into the center of each dumpling, then seal and roll smooth.
  9. Lower the dumplings gently into the simmering water. Cook for 18 to 20 minutes, until they float and feel slightly firm.
  10. Lift the dumplings out with a slotted spoon and drain briefly.
  11. Serve warm with gravy and parsley, if using.

Cultural Context

Kartoffelklöße, also called Kartoffelknödel in some regions, are one of Germany’s great roast-dinner side dishes. They often appear alongside Sauerbraten, Rouladen, roast pork, and braised red cabbage, especially when gravy is involved. Which, to be clear, there should be.

Germany has many potato dumpling styles. Some use cooked potatoes, others use raw and cooked together, and others include fillings such as toasted bread cubes. The cooked-potato version is one of the friendlier options for home cooks because it is easier to shape, simmer, and rescue if the dough needs a little more starch.

Fun Fact

Kartoffelklöße should simmer gently, not boil aggressively. A hard boil can knock the dumplings apart before the starch sets, which is tragic in a very potato-specific way.

Cook’s Tip

Use starchy potatoes for the lightest texture. Waxy potatoes can make the dumplings dense or gummy, which is not the dream. A potato ricer gives the smoothest result. Mashing by hand can work, but avoid overworking the potatoes once the starch and egg yolks are added. The dough should be soft but stable enough to roll. If one dumpling breaks apart in the water, add a little more potato starch to the remaining dough before cooking the rest. The toasted bread cube in the center is traditional in many versions and adds a small, crisp surprise inside the soft dumpling. You can skip it, but it adds more interest to the dish.

Trivia

The words Klöße and Knödel both mean dumplings, but usage varies by region. Same comfort-food idea, different German vocabulary argument.

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