Easy German Potato Dumplings (Kartoffelklöße)

Potatoes are a staple in comfort food, but German potato dumplings? They’re a whole new level of delicious! Imagine biting into a tender, fluffy dumpling that practically melts in your mouth, absorbing all the delicious gravy or sauce you pair with it.

German potato dumplings (or “Kartoffelklöße”) are a beloved side dish for many classic German meals, like roast pork or beef with rich gravy.

If you’re craving comfort, these potato dumplings are here to make your day a whole lot cozier. Let’s dive into what makes them so special and how to recreate them at home.

What Are Potato Dumplings?

Potato dumplings, known as Kartoffelklöße or Kartoffelknödel in German, are a traditional German comfort food made primarily from potatoes, flour, and egg.

These round, tender dumplings are typically prepared by mashing boiled potatoes and combining them with flour and egg to form a dough, which is then shaped into balls and boiled until they float.

The result is a soft, fluffy dumpling with a slightly chewy texture, perfect for soaking up rich gravies and sauces.

Potato dumplings come in various forms across different regions of Germany and Central Europe, with some recipes using raw potatoes for a firmer texture, while others may include a hint of nutmeg for added warmth.

They’re often served as a side dish to hearty mains like roasted meats, sauerkraut, or stews, making them an ideal companion for robust, savory flavors.

Why You’ll Love This Recipe

This recipe is about as comforting as it gets! Here’s why you’ll fall in love with these dumplings:

Traditional and Authentic: This recipe is as classic as it gets, capturing the flavors and textures that make German dumplings so beloved.

Simple Ingredients: You likely already have most of what you need at home!

Versatile Side Dish: Pair it with your favorite sauces, gravies, or meats for a perfect addition to any cozy meal.

Perfect for Meal Prep: Dumplings are great for making ahead and storing.

Potato Dumplings Ingredients

Starchy Potatoes (2 lbs.) – Russet or Yukon Gold: These types of potatoes are ideal because of their high starch and low moisture content, which helps give the dumplings a light and fluffy texture. When mashed, they create a smooth base that holds the dumpling shape well, without becoming too dense or sticky.

All-Purpose Flour (1 cup): The flour acts as a binder, helping to hold the potatoes together and giving the dumplings a bit of structure. It also adds a slight chewiness, giving the dumplings that tender, satisfying bite. You may need a little extra if the dough feels too sticky.

Large Egg (1, beaten): The egg further binds the ingredients and provides structure without making the dumplings too dense. It adds a touch of richness and helps the dumplings hold together well while boiling.

Salt and Pepper (to taste): Essential for seasoning, the salt enhances the potatoes’ natural flavor, while the pepper adds a subtle warmth and depth.

What is the history of German dumplings?

German potato dumplings are rooted in traditional German cooking, especially in regions like Bavaria and Thuringia. They have a long history, believed to have originated as a practical way to use leftover bread or potatoes, particularly in rural communities.

• Over time, they evolved into a versatile and beloved dish across different regions, with each area adding unique ingredients and techniques, and they became a popular side dish for festive occasions.
• Each German region has its own version—some make them with breadcrumbs, while others use raw potatoes instead of cooked ones—but the goal is always the same: to create a comforting, pillowy dumpling that can soak up all the delicious sauces and gravies.

How To Make German Potato Dumplings

Boil and Rice the Potatoes for a Smooth Base

Boil the whole, unpeeled potatoes in a large pot of lightly salted water until fully tender. Drain and let them cool slightly, just enough to handle. Peel while still warm by gently pulling off the skins.

Using a food mill or potato ricer (a tool that presses the potatoes into small, rice-like pieces), process the potatoes into a large bowl. This step is essential for light, fluffy dumplings, if you don’t have potato ricer ,you can mash the potatoes too.

Make the Dumpling Dough:

To the riced potatoes, add the potato starch, a pinch of salt and pepper, egg yolks, melted butter and a dash of nutmeg for a subtle warmth. These ingredients will bind the potatoes and add flavor. Using your hands, gently knead the mixture until it forms a smooth, soft dough. Be careful not to over-knead, as this can make the dumplings dense. If the dough feels sticky, add a little extra potato starch until it reaches a soft, non-sticky consistency.

Shape the Dumplings:

Divide the dough into small balls (about the size of a golf ball), around 2 ½ inches in diameter. To ensure even cooking, try to keep them as uniform as possible.

Boil the Dumplings:

Bring a pot of salted water to a gentle boil. Carefully drop the dumplings into the water. Let them cook un covered for 20 minutes, or until they rise to the surface.

Serve:

Use a slotted spoon to remove the dumplings from the water. Sprinkle with fried crushed crotons or onion or garnish with chopped cilantro. Serve them hot with your favorite gravy or sauce.

Recipe Tips and Notes

• Before shaping all the dumplings, test one to make sure it holds together well in the boiling water. If it falls apart, add a bit more flour.
• Boiling the potatoes ahead and allowing them to cool down before mashing helps create a smooth texture in the dumplings.
• Though optional, a tiny pinch of nutmeg is a traditional addition in many German dumplings, adding warmth to the flavor.
• Over-kneading can make the dumplings tough, so mix just until everything comes together.

What to Serve With German Potato Dumplings

These potato dumplings are best enjoyed with rich gravies, stews, or roasted meats. Try them with a thick, savory mushroom gravy or a juicy pork roast. A side of sauerkraut or red cabbage gives a perfect, tangy contrast to the creamy dumplings. They’re also delicious with melted butter and a sprinkle of fresh herbs, like parsley or chives.

How to Store and Reheat

Storing: Keep leftover dumplings in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm them gently in the microwave or reheat in a steamer to avoid drying out. Avoid boiling them again, as they may fall apart.

Can You Freeze German Potato Dumplings?

Yes, you can freeze cooked potato dumplings! Place them on a baking tray to freeze, then transfer to a freezer-safe container, where they’ll keep for up to one month. To reheat, use a covered container in the microwave to keep them moist, or gently simmer in water on the stovetop (avoid boiling).

FAQs

Can I use other types of potatoes?
Starchy potatoes are best, as they give a fluffy texture. Avoid waxy potatoes, as they tend to make the dumplings dense and sticky.

Can I make them vegan?
Yes! Substitute the egg with a flaxseed mixture (1 tbsp flaxseed meal + 3 tbsp water) as a binder. They may be slightly softer but still delicious.

How do I prevent dumplings from falling apart?
Adding the right amount of flour and ensuring the potatoes are fully cooled before mixing helps. Always test one dumpling first to make sure it holds together in the water.

What is a German dumpling made of?
German dumplings, known as Knödel or Klöße, are typically made from potatoes, bread, flour, or semolina. Variations include Kartoffelklöße (potato dumplings) made from mashed potatoes, Semmelknödel (bread dumplings) made from stale bread, and Grießklöße (semolina dumplings) made from semolina and often enjoyed in soups.

Are dumplings common in Germany?
Yes, dumplings are very common in Germany, especially in the southern and eastern regions. They are a traditional comfort food often served with meat, stews, or alongside vegetables and rich sauces.

What is the history of German dumplings?
German dumplings have a long history, believed to have originated as a practical way to use leftover bread or potatoes, particularly among rural communities. Over time, they evolved into a versatile and beloved dish across different regions, with each area adding unique ingredients and techniques.

How do you say potato dumpling in German?
In German, potato dumpling is called Kartoffelklöße (pronounced kar-toff-el-kluh-suh) or Kartoffelknödel (pronounced kar-toff-el-knur-del).

Give these German potato dumplings a try – they’re a delicious way to turn a simple potato into something extraordinary! Enjoy them as a cozy side dish, and don’t be surprised if they become a new favorite in your household. Happy cooking!👌

More potato recipes to try:

Air fryer Roasted Potatoes

Aloo Bhujia | South Asian Potato Stew