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German Potato Dumplings

Melt-in-your-Mouth German Potato Dumplings: Comfort Food Redefined

Delicious German Potato Dumplings (Kartoffelklöße) that are fluffy and versatile, perfect as a side dish or main course.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 dumplings
Course: Side Dishes
Cuisine: German
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 pounds Starchy Potatoes Russets are the best choice for fluffiness.
  • 1 cup All-Purpose Flour Use gluten-free flour blend for gluten-free dumplings.
  • 1 large Egg Use 1 tablespoon ground flaxseed mixed with 3 tablespoon water for vegan option.
  • 1 teaspoon Salt Elevates flavors.
  • ½ teaspoon Freshly Grated Nutmeg Adds aromatic touch.
For the Filling
  • ½ cup Breadcrumbs Stale bread is ideal for texture.
For Sautéing (Optional)
  • 1 tablespoon Butter For a golden-brown finish.
  • Fresh Parsley For garnish.

Equipment

  • Large pot
  • mixing bowl
  • skillet

Method
 

Step-by-Step Instructions
  1. Wash and cube the starchy potatoes, boil in salted water for 15-20 minutes until fork-tender, then drain and cool slightly.
  2. Mash the potatoes thoroughly until smooth and let cool completely.
  3. Combine cooled mashed potatoes with flour, egg (or flaxseed), salt, and nutmeg in a mixing bowl; mix until smooth.
  4. Divide dough, place breadcrumbs in the center of each portion, seal around the filling, and roll into balls.
  5. Simmer boiled dumplings in salted water for 3-5 minutes until they rise and then continue to cook for an additional 10 minutes.
  6. Optionally, sauté dumplings in a skillet with melted butter for 2-3 minutes on each side until golden-brown.
  7. Serve the dumplings warm with fresh parsley on top.

Nutrition

Serving: 1dumplingCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 1gCholesterol: 30mgSodium: 200mgPotassium: 400mgFiber: 2gSugar: 1gVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

Choose starchy potatoes like Russets for fluffiest dumplings. Allow mashed potatoes to cool completely before mixing to avoid lumps.

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