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Classic German Potato Dumplings (Kartoffelkloesse): Fluffy Comfort Food

Three fluffy potato dumplings served on a white plate, drizzled with melted butter and sprinkled with fresh parsley.
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Learn how to make authentic, soft, and fluffy German Potato Dumplings, or Kartoffelkloesse. This recipe uses a mix of cooked and raw potatoes for the best texture, making them the perfect side dish for soaking up rich gravy or pairing with roasts.

Ingredients

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

Instructions

  1. Cook the potatoes: Place the peeled potatoes in a pot, cover with water, and add 1 teaspoon of salt. Boil until fork-tender. Drain the potatoes completely and let them steam dry for about 10 minutes.
  2. Mash the potatoes: While the potatoes are still warm, mash them thoroughly until completely smooth. You can use a potato ricer for the best results. Let the mashed potatoes cool slightly.
  3. Prepare the raw potato component: Peel and finely grate one small raw potato (about 1/2 cup grated). Place the grated potato in a clean kitchen towel and squeeze out as much liquid as possible. Discard the liquid.
  4. Combine ingredients: In a large bowl, combine the cooled mashed potatoes, the squeezed raw grated potato, egg, remaining salt, and nutmeg (if using). Mix gently.
  5. Incorporate flour and breadcrumbs: Add the flour and breadcrumbs to the potato mixture. Mix just until combined. Do not overmix, or the dumplings will become tough. The dough should be soft but manageable.
  6. Shape the dumplings: Lightly flour your hands. Take about 2 tablespoons of the mixture and gently roll it into a smooth ball, about 1.5 inches in diameter. You should get about 12 to 14 dumplings.
  7. 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.
  8. Simmer: Cook the dumplings for about 15 to 20 minutes. They are done when they float to the surface and have cooked through.
  9. Serve: Remove the dumplings with a slotted spoon. Serve immediately, often tossed in melted butter and fresh parsley, or alongside your favorite roast and gravy.

Notes

  • For the best texture, use starchy potatoes like Russets. Avoid waxy potatoes.
  • If you plan to fry leftovers (like Schupfnudeln), boil them slightly less, about 12 minutes, so they hold their shape better when pan-fried in butter later.
  • These dumplings are fantastic for soaking up rich gravy from roasts like pot roast or sauerbraten.

Nutrition

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

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