Name: German Potato Dumplings Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Cuisine: German
Ingredients: 2 lbs starchy potatoes (like Russets); 1 cup all-purpose flour; 1 large egg; Salt, to taste; Optional: Nutmeg or onion powder, to taste

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Introduction

German Potato Dumplings, or Kartoffelklöße, are a beloved traditional dish known for their soft and fluffy texture. Made from starchy potatoes and simple ingredients, these dumplings are a comforting accompaniment to hearty meals. They are surprisingly easy to prepare at home and perfect for family dinners.

The dish shows eight round, golden-brown gnocchi pieces arranged closely on a white plate. Each gnocchi has a slightly crispy, caramelized top with a soft, creamy texture underneath. They are sprinkled with small bits of fresh green herbs, likely parsley, giving a pop of bright green color. The bottom of the plate shows a thin layer of a shiny, buttery sauce that glistens and pools around the gnocchi. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs starchy potatoes (like Russets)
1 cup all-purpose flour
1 large egg
Salt, to taste
Optional: Nutmeg or onion powder

Instructions

Step 1: Boil the potatoes in salted water until they are fork-tender, about 20 minutes. Drain and let them cool slightly.
Step 2: Mash the potatoes until smooth in a large bowl.
Step 3: Add the flour, egg, and salt to the mashed potatoes. Mix together until a soft dough forms. If using, add nutmeg or onion powder now for extra flavor.
Step 4: Divide the dough into equal portions and roll each portion into a ball roughly the size of a golf ball.
Step 5: Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water.
Step 6: Cook the dumplings until they float to the surface, about 2 to 4 minutes, then remove them with a slotted spoon.
Step 7: Serve immediately with your favorite sauce or alongside roasted meats for a classic meal.

Tips & Variations

Use starchy potatoes like Russets for fluffier dumplings, as waxy potatoes will result in a denser texture.
If the dough feels too sticky, add a bit more flour gradually to reach a manageable consistency.
Add a pinch of nutmeg or onion powder to enhance the flavor subtly without overpowering the potatoes.
For a richer taste, you can sauté the cooked dumplings in butter before serving.

Storage

Store leftover dumplings in an airtight container in the refrigerator for up to 3-4 days. To reheat, steam them gently or sauté in butter until warmed through. Uncooked dumplings freeze well for up to 3 months—freeze on a tray first, then transfer to a freezer bag for best results.

How to Serve

The dish shows eight round pieces of golden brown seared food with a crispy textured top layer, each piece shiny with a light butter or oil glaze. They are arranged closely on a white plate with hints of melted butter pooling around the base. Small chopped green herbs are sprinkled evenly over the surface of each piece, adding a fresh contrast. The pieces have a soft and slightly uneven texture under the browned layer, suggesting a tender inside. The photo is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use waxy potatoes instead of Russets?

Waxy potatoes are not ideal because they yield a denser dumpling. Starchy potatoes like Russets produce a fluffier, lighter texture.

What can I serve with German Potato Dumplings?

They pair wonderfully with roasted meats, rich gravies, sauerkraut, or even a simple sauce made from browned butter and herbs.