German Dumplings
Discover the heartwarming comfort of traditional German Dumplings (Kartoffelklöße), a classic side dish that brings old-world charm to your table. Made with tender russet potatoes, a touch of nutmeg, and a blend of potato starch and flour for the perfect texture, these pillowy dumplings are gently simmered to fluffy perfection. Topped with buttery golden breadcrumbs and a sprinkle of fresh parsley, they’re a versatile accompaniment to savory stews, rich gravies, or roasted meats. With their delicate flavor and melt-in-your-mouth softness, these dumplings are an irresistible way to elevate your next meal with authentic German-inspired flair. Perfect for holidays, Sunday dinners, or whenever you crave a cozy culinary experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lb Russet potatoes
- 1 cup All-purpose flour
- 0.5 cup Potato starch
- 2 large Eggs
- 2 tsp Salt
- 0.25 tsp Nutmeg (optional)
- 0.5 cup Breadcrumbs
- 3 tbsp Butter
- 2 tbsp Parsley (optional, for garnish)
Instructions
Peel and quarter the russet potatoes, then place them in a large pot. Add enough water to cover the potatoes, sprinkle with 1 teaspoon of salt, and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes thoroughly and return them to the pot. Mash them while still warm until smooth. Allow the mashed potatoes to cool slightly before proceeding.
Transfer the mashed potatoes to a large mixing bowl. Add the all-purpose flour, potato starch, remaining 1 teaspoon of salt, eggs, and nutmeg (if using). Mix until the dough is smooth and holds together when pressed. If the dough is too sticky, add a bit more flour, 1 tablespoon at a time.
Lightly flour your hands and shape the dough into golf-ball-sized dumplings. Place the dumplings on a floured surface and cover with a damp towel to prevent drying.
In a large pot, bring salted water to a gentle boil. Carefully drop the dumplings into the water in batches, making sure they don’t overcrowd the pot. Reduce the heat to medium-low to maintain a simmer (not a rolling boil), and cook the dumplings for 10-15 minutes, or until they float to the surface.
Meanwhile, heat the butter in a small skillet over medium heat. Add the breadcrumbs and toast them until golden and fragrant, about 3-5 minutes. Remove from heat and set aside.
Once the dumplings are cooked, use a slotted spoon to transfer them to a serving platter. Sprinkle the toasted breadcrumbs over the dumplings and garnish with chopped parsley if desired.
Serve warm as a side dish with your favorite meat dishes, gravy, or stews. Enjoy!
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 6125 mg | 266% | |
| Total Carbohydrate | 437.2 g | 159% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 15.3 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 263 mg | 20% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 5389 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
