🥔🇩🇪 German Potato Dumplings (Kartoffelklöße)
Ingredients:
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2 lbs potatoes (starchy variety like Russets or Yukon Gold)
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1 cup all-purpose flour (plus more if needed)
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1 large egg
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½ tsp salt
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Optional: breadcrumbs or croutons for stuffing
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Butter or oil for serving
Instructions:
1. Cook the Potatoes:
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Boil whole, unpeeled potatoes in salted water until tender (about 20-25 minutes).
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Drain and peel while still warm.
2. Mash or Rice the Potatoes:
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Pass peeled potatoes through a potato ricer or mash until smooth and lump-free.
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Let the potatoes cool slightly.
3. Make the Dough:
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In a large bowl, combine the mashed potatoes, flour, egg, and salt.
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Knead gently until a soft dough forms. If too sticky, add a little more flour.
4. Optional Stuffing:
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Form small balls of dough around a small spoonful of breadcrumbs or croutons (for a crunchy surprise inside).
5. Shape Dumplings:
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Divide dough into equal portions and roll into balls about the size of a golf ball.
6. Cook Dumplings:
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Bring a large pot of salted water to a gentle boil.
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Carefully drop dumplings in batches.
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When they float to the surface, cook for an additional 5 minutes.
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Remove with a slotted spoon.
7. Serve:
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Serve warm with melted butter, gravy, or alongside your favorite German meats and sauerkraut.
Tips:
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Using starchy potatoes helps keep the dumplings fluffy.
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Don’t overmix or over-knead the dough to avoid dense dumplings.
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Leftovers can be sliced and pan-fried the next day—so good!
Want a bacon and onion topping or a vegan potato dumplings version?
