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Authentic German Potato Dumplings (Kartoffelkloesse): Fluffy, Traditional Side Dish

A close-up of several fluffy, golden potato dumplings piled on a white plate in a sunlit kitchen.
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Learn to make classic German Potato Dumplings, Kartoffelkloesse, which are soft, hearty, and perfect for soaking up rich gravy. This traditional recipe delivers old-world charm with simple ingredients.

Ingredients

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

Instructions

  1. Cook the potatoes whole in salted water until tender. Drain them well and let them cool slightly.
  2. While the potatoes are still warm, pass them through a potato ricer or mash them until completely smooth. You must avoid lumps.
  3. In a large bowl, combine the riced potatoes, flour, egg, salt, and nutmeg. Mix gently with your hands until just combined into a soft dough. Do not overmix.
  4. Divide the dough into small portions. Roll each portion between your palms into smooth, oval-shaped dumplings, about 2 inches long.
  5. Bring a large pot of salted water to a gentle simmer (do not boil rapidly). Carefully drop the dumplings into the water.
  6. Cook the dumplings until they float to the surface, then let them simmer for an additional 5 minutes.
  7. Remove the dumplings with a slotted spoon and drain excess water. Serve immediately with brown butter or your favorite gravy.

Notes

  • Use only starchy potatoes for the best fluffy texture. Waxy potatoes will result in a gummy dumpling.
  • If you prefer a slightly firmer dumpling, you can use a mix of cooked and raw potato flour, though this recipe focuses on the softer, traditional style.
  • These dumplings pair excellently with roast beef or mushroom sauce.

Nutrition

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