Kartoffelklöße (German Potato Dumplings)
Classic German potato dumplings with a soft, tender texture—perfect as a side dish for hearty mains.
Ingredients
- 2 lbs starchy potatoes (such as russet)
- 1 large egg
- 1 cup all-purpose flour
- 1 tbsp potato starch or cornstarch
- ½ tsp salt
- A pinch of ground nutmeg
- butter and breadcrumbs for garnish Optional
Instructions
- Boil and Mash the PotatoesPeel and cut the potatoes into large chunks. Place them in a pot, cover with water, and bring to a boil. Cook until tender (around 20 minutes), then drain and let cool slightly.
- Prepare the Potato DoughOnce the potatoes have cooled enough to handle, mash them thoroughly in a large bowl. Add the egg, flour, potato starch, salt, and nutmeg. Mix until a dough forms, being careful not to overwork it.
- Shape the DumplingsUsing your hands, form the dough into balls roughly the size of a golf ball. Make sure they’re evenly shaped for even cooking.
- Cook the DumplingsBring a large pot of salted water to a gentle boil. Carefully add the dumplings and cook for 10-12 minutes or until they rise to the surface. Use a slotted spoon to remove them and let drain.
- Optional GarnishFor extra flavor, melt butter in a pan and toss breadcrumbs until golden. Serve the dumplings topped with the buttered breadcrumbs for a touch of crunch.
Notes
If the dough is too sticky, add a little extra flour, but be careful not to make it too dense.