German Potato Dumplings (Kartoffelklöße)

Classic German potato dumplings (Kartoffelklöße) — a simple, hearty side dish made from riced potatoes, eggs, and flour. Simmered until they float, then finished with butter and toasted breadcrumbs.

German Potato Dumplings

Ingredients

• 3 lb potatoes, cooked and cooled
• 1/4 lb flour (about 1 cup)
• 3 eggs, beaten
• 1 tablespoon salt
• 1 teaspoon finely minced parsley (or a little marjoram)
• 1 tablespoon butter or margarine, melted (for serving)
• 2 tablespoons bread crumbs (for serving)

Instructions

1. Rice the cold cooked potatoes into a large mixing bowl.
2. Add the beaten eggs, flour, salt, and minced parsley (or marjoram). Mix until a soft dough forms.
3. With floured hands, shape the dough into medium-sized dumplings (roughly the size of a large walnut or small golf ball).
4. Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the water.
5. Reduce heat to very low and simmer until the dumplings float to the surface, then cook for about 4 minutes longer.
6. Remove with a slotted spoon to a warm platter.
7. Drizzle with melted butter and sprinkle generously with bread crumbs before serving.

FAQ

Do I have to use a potato ricer?

A ricer gives the smoothest, lightest dumplings, but you can mash the potatoes very thoroughly with a potato masher if you don’t have a ricer.

Why do the potatoes need to be cold?

Cold cooked potatoes are drier and less sticky, which helps the dumplings hold together better without becoming gummy.

How do I know when the dumplings are done?

They will float to the top of the water. After they float, simmer gently for about 4 more minutes.

What should I serve German potato dumplings with?

They pair wonderfully with roast pork, sausages, pot roast, sauerbraten, or any meat with gravy or pan juices.

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