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Classic German Potato Dumplings (Kartoffelkloesse)

A close-up of several freshly made, round potato dumplings piled on a light wooden cutting board.
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Make soft and fluffy German Potato Dumplings from scratch. These traditional dumplings are perfect for soaking up rich gravy or serving alongside roasted meats.

Ingredients

Scale
  • 2 lbs starchy potatoes (like Russet), peeled
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour (plus more for dusting)

Instructions

  1. Boil the peeled potatoes in salted water until tender. Drain them well and let them cool slightly.
  2. Mash the warm potatoes thoroughly until completely smooth. You can use a potato ricer for the best texture.
  3. In a bowl, combine the mashed potatoes, egg, and salt. Mix gently.
  4. Gradually add the flour to the potato mixture. Mix just until a soft dough forms. Do not overmix.
  5. Lightly flour a clean surface. Divide the dough into sections and roll each section into a log about 1 inch thick.
  6. Cut the logs into 1-inch pieces. Gently roll each piece between your palms to form smooth, round dumplings.
  7. Bring a large pot of salted water to a gentle simmer (do not boil rapidly).
  8. Carefully drop the dumplings into the simmering water. Do not overcrowd the pot; work in batches.
  9. Cook the dumplings until they float to the surface, then let them simmer for an additional 3 to 5 minutes.
  10. Remove the cooked dumplings with a slotted spoon and place them in a bowl. Toss gently with melted butter to prevent sticking.

Notes

  • For the fluffiest texture, use a combination of cooked and raw grated potato, following a traditional German method.
  • These dumplings pair excellently with beef roast and brown gravy.
  • If you prefer a Polish style (Kopytka), cut the dough into diamond shapes before boiling.

Nutrition

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