Classic German Potato Dumplings are one of Germany's most popular comfort foods. Tender potatoes are combined with egg yolk, butter, and a hint of nutmeg. Simple and delicious!
In Germany, potato dumplings are known as Kartoffelklösse. Say that three times fast. But although the recipe might be hard to pronounce, making it is straightforward.
As with most traditional German recipes, there can be regional differences. Some recipes use raw potatoes to make potato dumplings. While I'm sure they are delicious, it was not common in my family.
Why This Recipe Works
Classic - This German potato dumpling recipe is a classic. Keep in mind there are different versions of this recipe. Some use less starch, some more, some use croutons or bread crumbs, and others don't. This is the recipe that I grew up with and the one my family loves.
Leftovers - I love making a large batch of potato dumplings. One of my favorite ways to use leftover dumplings is to slice them in half and fry them in butter. Drizzle with some fresh parsley, and enjoy. Delicious!
Easy Ingredients - Chances are that you don't even have to go shopping to make this recipe.
Ingredients
POTATOES - Look for starch potatoes like Russet or Yukon Gold. Both of them are great choices.
EGGS - For this recipe, you'll only need egg yolks. Save the egg whites to whip up an egg whites omelet.
BUTTER - This is an example of when there are no good substitutions. For this recipe, you'll want to use unsalted butter. Why unsalted? I recommend unsalted butter for all of my recipes because the amount of salt varies from brand to brand. Salt can make or break a recipe, and you'll want to be in control of how much you feel comfortable adding.
POTATO FLOUR - You'll find potato flour in most supermarkets. You can also use cornstarch or potato starch.
NUTMEG - Nutmeg is a staple in many German recipes. It adds a warm, slightly sweet, nutty flavor, and a little goes a long way. You can find ground nutmeg in the spice aisle of any supermarket. Alternatively, you can buy whole nutmegs and grind them with a zester. (That's what I do.)
How To Make German Potato Dumplings
For detailed instructions, please check the recipe card below.
- Boil the potatoes in a large pot of cold water.
- Pass cooked potatoes through a potato ricer.
- Add riced potatoes, egg yolks, salt, melted butter, nutmeg, and potato starch into a large bowl and mix until the potato dough is well combined.
- Shape the dough into potato balls.
- Boil water in a large pot. Once the water is boiling, add salt, and reduce the heat to a simmer.
- Drop the dumplings into hot water and cook uncovered until the potato dumplings rise to the surface of the water.
- Remove potato dumplings with a slotted spoon.
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Recipe Success Tips
- BOILING POTATOES: Don't cut the potatoes too small. The larger the pieces of potatoes absorb less liquid. This allows the cooked to combine more easily with the other ingredients you'll need to make the dumplings. Larger pieces need to cook longer, so adjust your cooking time if necessary.
I'm impatient, so I cut the potatoes into medium-sized chunks. - Shaping the potatoes. Wet your hands with water. This will make it easier to shape the potato balls.
- Help! My potatoes are falling apart. Whenever you're making dumplings, it's best to check your dough by making a test dumpling. Instead of dropping a whole batch into the boiling water, add just one. If it falls apart, add more potato starch to your dough.
What To Serve With German Potato Dumplings
This recipe is the perfect side dish and goes well with so many other main dishes. Try it with Hungarian Goulash, Schnitzel, or Jägerschnitzel.
And you don't have to look for German recipes, these dumplings will go well with any Sunday roast. You could even serve it with Beef Stroganoff or, my favorite, Chicken Stroganoff!
Add Oma's German Cucumber Salad or the ever-popular Creamy Cucumber Salad and you've got a delicious dinner.
More Easy Side Dishes
Red Cabbage - deliciously sweet and tart side dish
Roasted Broccoli and Cauliflower
Spätzle - classic German egg noodle side dish
Cheesy Mashed Potatoes - the ultimate comfort food
Potato Dumplings
Ingredients
- 2 pounds potatoes Russet, or Yukon Gold, peeled, halved,
- 6 tablespoons butter unsalted, melted
- 2 egg yolks beaten
- 1½ cups potato flour
- 1 tablespoon salt divided
- ½ teaspoon nutmeg
Instructions
Prep
- Place potatoes into a large pot of water and bring to a boil. Add a ½ tablespoon of salt. Cover with a lid and continue to boil until potatoes are soft. About 15-20 minutes.
Making The Dough
- Pass the cooked potatoes through a potato ricer into a large bowl. Add egg yolks, salt, melted butter, nutmeg, and potato starch.
- Mix the dough until well combined. Shape the dough into 2-3 inch dough balls. It's easiest to have slightly wet hands.
Cooking The Potato Dumplings
- Use a large pot and bring water to a boil. Once boiling, add a ½ tablespoon of salt, reduce heat to a simmer. Use a slotted spoon to drop dumplings into the lightly boiling water.
- Cook uncovered in gently simmering water until the potato dumplings rise to the top. About 15-20 minutes. Remove potato dumplings with a slotted spoon. Serve and enjoy.
Biana
These dumplings look delicious! This is a great way to use up some leftover potatoes as well.
Shadi Hasanzade
Oh wow, this looks so delicious. My family is going to devour it!
Sharon
Delicious! I followed the steps and they turned out perfectly. My German mother-in-law was impressed which is never easy to do. 😉 Thanks!
Gina
Yum! Love making these with leftover potatoes. So comforting!
Jacqueline Debono
I love German potato dumplings and have eaten them at German friends and in Germany. I've never made them myself but want to try. Your recipe looks pretty easy. Will make them with goulash that's how I've had them before.
Kimberly
Loved this recipe! They were a cinch to make and paired perfect with a bratwurst and jager gravy. Just as a side note, the picture shows 6 tblsp starchy potatoes, which was a little strange.
Maike
First of all, I'm glad you liked the recipe. As for the picture, thank you for letting me know. Dyslexia struck again (see bio) 😂. I'll fix it now.
Kimberly
The human element of typing. 😂 I did love the recipe. Actually used corn starch cause it was what I had on hand and they were lovely! Reheated in a pot of starch thickened water and they were as good as if they were just made. Thank you for sharing this recipe. Rouladen is on my list to try of your recipes!
Deb
My parents are from Thüringen, and as you said the recipe can vary depending on where in Germany. Our version is very close to this, we use the homemade croutons inside the Klöße, but no butter. I find that interesting, and thank you for sharing!
Maike
I'm so glad you enjoyed the recipe. My dad is visiting from Germany right now. And he regularly travels a lot all over Germany. We have been chatting about German recipes. And he also says that it's often quite amusing/interesting how much recipes can vary from region to region.
For instance, "Sauerbraten" is one of those recipes (I haven't shared this recipe yet).
Where I grew up in West Germany, everybody eats it with raisins. My Viennese grandmother considered "Rheinischer Sauerbraten" to be some kind of food atrocity. 😂 Her Sauserbraten recipe included a 7-day soak and tons of prep. But the results were to die for.
Btw I visited several towns in Thürigen and it is beautiful. 🙂