Kartoffelkloesse German Potato Dumplings
Discover the comforting flavors of *Kartoffelkloesse*, traditional German potato dumplings that are the ultimate side dish for hearty meals. Made with a combination of fluffy mashed potatoes and finely grated raw potatoes, these dumplings offer a delightful balance of softness and texture. Enhanced with nutmeg for a touch of warmth and optionally stuffed with golden toasted breadcrumbs, they bring authentic Old World charm to your table. Boiled to tender perfection and garnished with buttery breadcrumbs and fresh parsley, these versatile dumplings pair beautifully with rich gravies, roasted meats, or vegetarian sauces. Ready in under an hour, this recipe is perfect for creating a showstopping yet comforting accompaniment to any meal.
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Recipe Information
Ingredients
- 1.5 kg Russet potatoes
- 150 g Potato starch
- 2 large Eggs
- 2 tsp Salt
- 0.5 tsp Nutmeg
- 50 g Breadcrumbs
- 30 g Butter
- 4 liters Water
- 2 tbsp Parsley (optional, for garnish)
Instructions
Peel 1.2 kg of the potatoes and boil them in salted water until tender, about 20 minutes. Drain, allow them to cool slightly, and then mash until smooth. Set aside to cool further.
Peel the remaining 300 g of potatoes and grate them finely using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and wring out as much liquid as possible. Reserve the starch that settles at the bottom of the liquid and add it back to the grated potatoes.
In a large mixing bowl, combine the mashed potatoes, grated potatoes, reserved potato starch, potato starch from the package, eggs, salt, and nutmeg. Mix well until a firm dough forms. If the mixture is too sticky, add more potato starch, 1 tablespoon at a time.
In a small pan, melt the butter and toast the breadcrumbs until golden brown. Remove from heat and set aside.
Bring 4 liters of lightly salted water to a boil in a large pot, then reduce the heat to a gentle simmer.
Shape the dough into 12-14 dumplings about the size of a golf ball. Optionally, place a small amount of toasted breadcrumbs in the center of each dumpling and seal it inside.
Carefully drop the dumplings into the simmering water. Do not overcrowd the pot. Let the dumplings cook gently for about 15-20 minutes, or until they float to the surface and firm up.
Remove the dumplings with a slotted spoon and allow them to drain briefly.
Serve the dumplings hot, garnished with toasted breadcrumbs and freshly chopped parsley if desired. Enjoy with your favorite gravy or sauce.
Nutrition Facts
Calories |
2540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 4904 mg | 213% | |
| Total Carbohydrate | 482.5 g | 175% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 19.0 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 698 mg | 54% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 7978 mg | 170% | |
*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.
