What is Kartoffelklöße?
Kartoffelklöße are large German Potato Dumplings. They are also known as Kartoffelknödel, and they are traditional dumplings made from potatoes.
These dumplings are very popular in Thüringen and Franken in Germany. They are often served with roasts, meat, rich gravies, and sauerkraut.
They are very thick and dense dumplings, that are very simple to make. They have a mild taste, wich makes them perfect to serve with sauces, or as a side dish to your German dinner.
Why I Love This Recipe?
I love this Kartoffelklöße recipe because it is very simple to make. They are the perfect side dish to your German dinner.
These are one of my favorite dumplings to serve with any kind of meal. They are very filling and delicious. Today I will show you in a very simple way how to make your own potato dumplings, just as Oma used to make them!
Key Ingredients & Substitutions for Kartoffelklöße
Russet or Starchy Potatoes: Choose starchy potatoes, like Russets, for the best texture. In Germany, the they use mehlig kochende potatoes, perfect for making dumplings.
Potato Starch: Helps to keep the structure and helps bind the dumplings. If needed, cornstarch can be also used, but potato starch gives the best traditional texture, and taste.
Egg: Adds a bit of richness and helps bind the dumplings, but you can omit it for a lighter texture.
Salt: Essential for seasoning and enhancing the flavors of the dumplings. I do not recommend adding any other spices, because these dumplings are traditionally very mild in flavor.
Tools You’ll Need
Potato Ricer or Food Mill: For creating a smooth, lump-free potato mixture.
Large Pot: For boiling the dumplings.
Slotted Spoon: To remove the dumplings from the water without breaking them.
Mixing Bowl: For combining ingredients.
Step-by-Step Instructions for German Kartoffelklöße
Prepare the Potatoes
Cook the Potatoes: Boil the potatoes in salted water with their skins on until tender, about 20-25 minutes. Drain and let them cool slightly. Don’t let the cool completely, because this will make the mashing harder.
Peel and Rice: Once cooled, peel the potatoes and pass them through a potato ricer or food mill into a mixing bowl for a smooth texture.
Make the Dough
Add Ingredients: Add potato starch, salt, and egg (if using) to the riced potatoes. Gently mix until a soft, pliable dough forms. Avoid overmixing, which can make the dumplings dense.
Shape the Dumplings
Form Dumplings: Divide the dough into equal portions and roll each into a ball, about 2 inches in diameter. Set aside on a floured surface to prevent sticking.
Cook the Dumplings
Boil Water: Bring a large pot of salted water to a gentle boil.
Cook Dumplings: Carefully add the dumplings to the boiling water. Reduce heat to a simmer, cooking the dumplings until they float to the surface, about 10-15 minutes. Remove with a slotted spoon.
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German Potato Dumplings
German Potato Dumplings
Expert Tips for Perfect Kartoffelklöße
Use Starchy Potatoes: Starchy potatoes yield a better texture. Waxy varieties can make the dumplings too gummy.
Don’t Overwork the Dough: Mixing too much will activate the starches, making the dumplings heavy.
Gentle Simmering: Avoid a rolling boil; a gentle simmer prevents the dumplings from breaking apart.
Serving Suggestions
Kartoffelklöße are delicious with various traditional German dishes:
Sauerbraten: A classic pot roast with a tangy, flavorful sauce.
Jägerschnitzel: A breaded pork cutlet topped with a rich mushroom sauce.
German Goulash: A hearty stew with tender beef, paprika, and onions.
Rotkohl: A tangy and sweet German red cabbage side dish.
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For a vegetarian option, enjoy Kartoffelklöße with a rich mushroom sauce or melted butter and fresh herbs.
Make-Ahead and Storage
Make-Ahead: You can prepare the potato mixture a day ahead and store it in the fridge. Shape and cook the dumplings just before serving.
Storage: Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze uncooked dumplings on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
Reheating: Reheat gently in a pot of simmering water or steam for the best texture.
