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German Potato Dumplings - Kartoffelkloesse

These traditional potato dumplings from Germany make a great side dish but are also awesome as a standalone dish. Made two ways!

Cuisine German
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 dumplings
Calories Per Serving 191 kcal
Author CookingTheGlobe

Ingredients

For the version with cooked potatoes:

  • 2 lb. (900g) baking potatoes
  • 1 cup all-purpose flour , plus more if needed
  • 2 eggs , lightly beaten
  • 1 teaspoon salt
  • 20-25 croutons
  • 1/2 cup butter
  • 1/4 cup breadcrumbs

For the version with raw and cooked potatoes:

  • 3 lb. (1.4kg) baking potatoes
  • 1 teaspoon salt
  • all-purpose flour (optional)
  • 25-30 croutons
  • 1/2 cup butter
  • 1/4 cup breadcrumbs

Instructions

The version with cooked potatoes:

  1. In a large pot, cook the potatoes. Peel and mash them. It’s best to do that the day before but keeping mashed potatoes at least for 1 hour in the fridge before making the dumplings will also work.
  2. Mix with the flour, eggs, and salt. If the dough is too sticky, add more flour, a tablespoon at a time, until it can be kneaded. Knead on a floured surface until smooth.
  3. With floured hands, shape dumplings pressing a few croutons into the center of each one of them. Mold the dumplings around the croutons.
  4. Cook in a pot of boiling salted water for about 10 minutes or until the dumplings rise to the top. Don’t overcrowd, the dumplings shouldn’t touch each other during cooking.
  5. Meanwhile, melt the butter in a skillet and brown breadcrumbs for a few minutes. Pour the sauce over the dumplings and serve with meat or any other main dishes. Enjoy!

The version with raw and cooked potatoes:

  1. In a large pot, cook 1 pound (450g) potatoes, peel, and mash them. Meanwhile, grate the remaining 2 lbs (900g) potatoes into a pan of cold water. When done, squeeze out all water using a cheesecloth.

  2. Mix the grated potatoes with the mashed ones. Add the salt and knead on a floured surface. If the dough is too sticky, sprinkle with some flour.

  3. With floured hands, shape the dumplings pressing a few croutons into the center of each one and molding dough around them.

  4. Cook in a pot of salted water for about 10 minutes or until the dumplings rise to the top. Avoid overcrowding.

  5. While the dumplings are cooking, melt the butter in a pan and brown the breadcrumbs for a few minutes. Pour the sauce over the dumplings and enjoy!

Recipe Notes

Some recipes add a tablespoon or a few of chopped onions to the sauce together with the breadcrumbs. I haven’t tried this yet but I imagine that it’s delicious and go really nice with the dumplings. Adapted from The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton