These German potato dumplings (Kartoffelklöße) are pillowy, comforting, and full of old‑world flavor—perfect for weeknight dinners or holiday feasts. I’ve made them dozens of times, and the version below balances starchy cooked potatoes with a little raw grated potato for the best texture. If you like classic European bakes like authentic croissants, you’ll appreciate the technique and care these dumplings require.
Why Make This Recipe
- They taste deeply comforting: a tender potato center with a silky exterior that soaks up sauces beautifully.
- Versatile: serve with roasts, gravies, or as a main with sautéed mushrooms and greens.
- Good make‑ahead option: you can shape and chill them in advance, then simmer or pan‑fry before serving.
- Satisfying and filling: potatoes provide energy and a pleasant starchy mouthfeel that’s family‑friendly.
- Personal insight: I love this recipe because it’s a hands‑on, calming process—grating potatoes and shaping dumplings feels like therapy after a busy day. For a hearty dinner pairing I often serve them alongside a classic Italian ragu.
Recipe Overview
- Prep time: 30 minutes (plus 20 minutes cooling for potatoes)
- Cook time: 20–25 minutes simmering
- Total time: about 1 hour (including cooling and shaping)
- Servings: 4–6 (makes 10–12 medium dumplings)
- Difficulty: Medium — needs attention to moisture and gentle simmering
- Method: Boil starchy potatoes, combine with a small amount of raw grated potato, mix with egg and starch/flour, form dumplings, and simmer gently in salted water.
My Experience Making This Recipe
When I first tested these dumplings, the main challenge was getting the moisture right: too wet and they fall apart, too dry and they get gluey. After a few tests I learned exact ratios and the value of a potato ricer or food mill to ensure smooth cooked potatoes.
How to Make The Ultimate German Potato Dumplings: A Brief Overview
You’ll boil 900 g (about 2 lb) starchy potatoes (Russets), mash them finely while still hot through a ricer, then grate one medium raw potato and squeeze out excess liquid. Combine the hot riced potatoes with the drained grated potato, 1 large egg, 1 tsp salt, 1/4 tsp freshly grated nutmeg, and 120–150 g (about 1 cup) potato starch or a mix of starch and 60 g (1/2 cup) all‑purpose flour if not gluten‑free. Form into golf‑ball sized dumplings and gently simmer in simmering (80–90°C / 175–195°F) salted water for 20–25 minutes until cooked through and floating. Use a slotted spoon to transfer and finish with a knob of butter.
Equipment tip: a potato ricer or food mill gives the smoothest base; a fine grater, clean kitchen towel, or cheesecloth helps remove moisture from the raw potato.
Expert Tips for Success
- Use the right potatoes: choose starchy potatoes (Russet or Yukon Gold) for the cooked component; they mash dry and yield a lighter dumpling.
- Remove moisture from raw potato: grate raw potato and squeeze in a towel until almost dry—this prevents gummy dough.
- Weigh or measure starch precisely: start with 120 g (about 1 cup) potato starch and add up to 30 g more only if the dough is too sticky. A kitchen scale improves consistency.
- Avoid a rolling boil: simmer gently (water should be barely moving). A hard boil will break the dumplings apart.
- Chill briefly before shaping: chilling the dough 10–15 minutes firms it and makes shaping easier—similar portioning techniques are useful in baking like the best Crumbl pumpkin pie cookies.
How to Serve The Ultimate German Potato Dumplings
- Classic pairing: serve with a rich beef or pork gravy and braised red cabbage for a traditional German plate.
- Lighter option: top with sautéed mushrooms, wilted spinach, and fresh parsley with a squeeze of lemon.
- Festive side: slice and pan‑fry browned slices in butter until crisp, then finish with caramelized onions.
- Presentation tip: dust with chopped chives or cracked black pepper and serve on a warm plate to keep dumplings soft.
Storage and Reheating Guide
- Refrigerator: store fully cooled dumplings in an airtight container for up to 3 days. Layer with parchment to prevent sticking.
- Freezing: flash‑freeze shaped, uncooked dumplings on a tray for 1–2 hours, then transfer to freezer bags for up to 3 months. Thaw overnight in the fridge before cooking. You can also freeze cooked dumplings; cool completely, flash‑freeze, then bag for up to 2 months.
- Reheating: gently reheat refrigerated dumplings by simmering in water for 6–8 minutes or pan‑frying slices in butter over medium heat (3–4 minutes per side) to restore crispness. Avoid microwave reheating, which makes them rubbery.
Recipe Variations
- Gluten‑free: use 100% potato starch (no all‑purpose flour) and check binding; you may need 1–2 extra tablespoons potato starch.
- Dairy‑free: use oil (1–2 tbsp neutral oil) instead of butter for finishing or pan‑frying. The dumpling dough is already dairy‑free if you skip butter.
- Stuffed dumplings: press a small cube of ham and cheese into the center before sealing for a melty surprise.
- Spiced version: add 1 tsp caraway seeds and swap parsley for dill, or serve with a mildly curried gravy inspired by comfort-food curry chicken for a fusion twist.
Nutritional Highlights
- Potatoes provide vitamin C, potassium, and resistant starch when cooled (helpful for gut health).
- Moderate calorie, satisfying carbohydrate: portion guidance—1 dumpling (about 100–120 g) is a reasonable side portion; two as a main with vegetables.
- Allergens: contains egg and, unless substituted, gluten (if you used all‑purpose flour) and dairy if served with butter—label accordingly.
Troubleshooting Common Issues
- Dumplings fall apart while cooking: solution—your dough was too wet. Remove excess moisture from raw potato, add a tablespoon or two more starch, chill dough 10 minutes, and simmer gently.
- Dumplings are gummy or gluey: overworked or too much flour/starch can cause gummyness. Mix just until combined and use the right starch type (potato starch prefers less handling).
- Dumplings are dense: likely under‑mashed or used waxy potatoes. Use fully cooked starchy potatoes and rice them while hot for lightness.
Frequently Asked Questions
Q1: Can I make dumplings entirely from cooked potatoes?
A1: Yes—some recipes use only cooked mashed potatoes, but adding a small amount of raw grated potato gives a lighter interior and better structure. If you skip the raw potato, reduce starch slightly and handle gently.
Q2: How do I know when dumplings are cooked through?
A2: They’ll float and feel springy after 18–25 minutes of gentle simmering. For accuracy, an internal temperature of 90–95°C (195–203°F) indicates fully cooked starchy center.
Q3: Can I freeze uncooked shaped dumplings directly in water?
A3: Don’t freeze them submerged. Flash‑freeze on a tray until firm, then transfer to a sealed bag. Cook from frozen by adding a couple of extra minutes to simmer time.
Q4: How to get a brown, crispy exterior without drying the center?
A4: Slice cooked dumplings in half and pan‑fry in 1–2 tbsp butter over medium heat until golden (3–4 minutes per side). This crisps the outside while keeping the interior moist.
Conclusion
If you want a classic reference while experimenting, this Kartoffelklöße (German Potato Dumplings) Recipe is a helpful external guide to compare technique and ratios as you perfect your own dumplings.
Print
German Potato Dumplings (Kartoffelklöße)
- Total Time: 75 minutes
- Yield: 10–12 medium dumplings (4–6 servings) 1x
- Diet: Vegetarian
Description
Pillowy and comforting German potato dumplings that are perfect for any dinner, balancing starchy and raw potatoes for the best texture.
Ingredients
- 900 g starchy potatoes (Russets)
- 1 medium raw potato
- 1 large egg
- 1 tsp salt
- 1/4 tsp freshly grated nutmeg
- 120–150 g potato starch (about 1 cup)
- 60 g all-purpose flour (optional, for gluten-free version)
- Butter, for serving
Instructions
- Boil the starchy potatoes until tender, then mash them finely while still hot using a potato ricer.
- Grate the raw potato and squeeze out excess liquid using a clean towel.
- Combine the hot riced potatoes with the drained grated potato, egg, salt, nutmeg, and potato starch or flour.
- Chill the dough for 10–15 minutes to firm it up.
- Form the mixture into golf-ball sized dumplings.
- Simmer in gently boiling salted water (80–90°C / 175–195°F) for 20–25 minutes until they float and are cooked through.
- Use a slotted spoon to transfer the dumplings, then finish with a knob of butter.
Notes
Ensure the right potato types are used and avoid overworking the dough to maintain the dumplings’ light texture. Use a kitchen scale for precise starch measurements.
- Prep Time: 50 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 1 dumpling (about 100–120 g)
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg