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Classic German Potato Dumplings (Kartoffelkloesse)

A white plate holding several fluffy potato dumplings dusted with sweet crumbs and butter.
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Make soft, fluffy German potato dumplings using this straightforward recipe. These traditional Kloesse are perfect for soaking up gravy or serving alongside roasted meats.

Ingredients

Scale
  • 2 lbs starchy potatoes (like Russet), peeled
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg (optional)
  • Water for boiling

Instructions

  1. Boil the peeled potatoes in salted water until tender. Drain them completely and let them cool slightly.
  2. While the potatoes are still warm, pass them through a potato ricer or mash them very thoroughly until completely smooth. You must eliminate all lumps for fluffy dumplings.
  3. In a large bowl, combine the mashed potatoes, flour, egg, salt, and nutmeg. Mix gently with your hands until just combined. Do not overmix, or the dumplings will become tough.
  4. Lightly flour your hands. Divide the dough into portions and roll each portion into a smooth, oval or round dumpling shape, about 2 inches in diameter.
  5. Bring a large pot of salted water to a gentle simmer (do not boil rapidly). Carefully drop the dumplings into the simmering water.
  6. Cook the dumplings for about 15 to 20 minutes. They are done when they float to the surface and remain floating for a few minutes.
  7. Remove the cooked dumplings carefully with a slotted spoon. Toss them gently in melted butter to prevent sticking. Serve immediately with gravy or your preferred sauce.

Notes

  • For the softest texture, use cooked and cooled potatoes from the day before, if possible.
  • If you prefer a slightly different texture, try the Polish Kopytka method by using mostly mashed potatoes and less binder.
  • These dumplings pair well with beef roast, pork roast, or mushroom gravy.

Nutrition

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