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German Potato Dumplings Recipe

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★★★★★

4.8 from 136 reviews

Traditional German Potato Dumplings made with starchy Russet potatoes, flour, and egg, boiled to perfection until they float. These fluffy dumplings are versatile and delicious, perfect to serve alongside your favorite sauces or roasted meats.

Ingredients

Scale

Main 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

Instructions

  1. Boil Potatoes: Place the potatoes in a large pot of salted water and boil until fork-tender, approximately 20 minutes. Drain and allow to cool slightly.
  2. Mash Potatoes: Once cooled enough to handle, mash the potatoes thoroughly until smooth, ensuring there are no lumps for the best dumpling texture.
  3. Make Dough: In a mixing bowl, combine the mashed potatoes, all-purpose flour, egg, and salt. Mix well until a soft dough forms. If desired, add nutmeg or onion powder for extra flavor and mix again.
  4. Shape Dumplings: Divide the dough into equal portions. Roll each portion into a ball about the size of a golf ball, ensuring smooth surfaces for even cooking.
  5. Boil Dumplings: Bring a large pot of salted water to a rolling boil. Gently drop the dumplings into the boiling water. Cook for 2-4 minutes or until they float to the surface, indicating they are done.
  6. Serve: Remove the dumplings with a slotted spoon and serve immediately with your favorite sauce or roasted meats for a hearty meal.

Notes

  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • To reheat, steam the dumplings or sauté them lightly in butter for extra flavor.
  • Uncooked dumplings can be frozen for up to 3 months; cook from frozen by adding extra boiling time.

Keywords: German potato dumplings, Kartoffelklöße, starchy potatoes, boiled dumplings, German side dish

Find it online: https://mixitwitjoe.com/german-potato-dumplings-recipe/