Good old-fashioned potato dumplings are one of the classic dishes of German cuisines. Kartoffelklöße or Kartoffelknödel, as these are called in Germany, are the perfect side for hearty dishes such as red cabbage, goulash or schnitzel. They are perfect to soak up sauces such as jager sauce or rahm sauce and are also a popular German Christmas dish.
This German potato dumpling recipe is super easy to make and virtually fail-proof. Made from mashed potatoes, they are also a great way of using leftovers potatoes. Forget about the Kartoffelköße instant mixes in boxes and learn how to make them from scratch.
What are German Potato Dumplings
Kartoffelklöße is potato balls that are made from either cooked potatoes, raw potatoes or a mixture of the two. It is a popular side dish in Germany and served with hearty dishes, such as stews, goulash or roasts.
The recipes vary from region and this recipe has many variations.
What are they called in Germany
It depends where in Germany you are. The two main names for potato dumplings in Germany are "Kloß" and "Knödel". In the South of Germany, the name "Knödel" is more common, whereas in the north the word "Kloß" is more common.
Kartoffelkloß you pronounce as an English-Speaker as: KAR-TOFF-ELLE-CLO-SS. Kartoffelknödel you pronounce as "KAR-TOFF-ELLE-KNU-DELLE".
Origin & History
This dish has its origin in many parts of Germany and neighbouring countries. You cannot pinpoint the exact origin of this dish, but it has been enjoyed in various forms through the last centuries.
How to make German Potato Dumplings - Step by Step
Ingredients for the potato dough mix
- 1 kg /35 oz floury/ starchy potatoes
- 200 g /5.2 oz potato or cornstarch /cornflour
- 2 egg yolks
- 2 teaspoons butter
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
For the parsley butter
- 100 g /3.5 oz butter
- 30 g /1 oz parsley
Kartoffelklöße Recipe Steps
- Peel the potatoes and place in a large pot with and add 1 teaspoon of salt and bring to boil.
- Boil them for approximately 20 minutes until soft (exact cooking times will depend on the size of your potatoes). Then drain off the water, and put the pot back onto the stove until all moisture has evaporated.
- Mash them with a potato ricer, or potato masher.
- Place into a large bowl and mix in the butter. Pour in the potato / corn starch, egg yolks. Lastly season with a teaspoon of salt and some grated nutmeg (about ¼ teaspoon).
- Mix the potato dumpling dough until all the ingredients are combined. (You do not want to mix it too long, as otherwise the dough becomes too hard and tough.
- With your hands, roll the dumplings in about 8 balls. The size is up to you. You can also make smaller ones. (If the dough sticks to your hands, wet your hands with a little water)
- In the meantime, bring a large pot of water to boil. Add a teaspoon of salt. Once boiling, reduce the heat. The water should only simmer. Not wildly boil, as otherwise the dumplings might fall apart.
- Place the dumlings in the water and leave to sit in the simmering water for about 15-20 minutes. Once the Kartoffelkloss floats to the top it is done.
- Remove with a slotted spoon.
Parsley Butter
- To make the parsley butter, melt the butter in a pan and add chopped parsley.
- Spoon over the dumplings before serving.
Frequently asked questions:
There are two common reasons, why Knödel fall apart when placed in the water.
1. Your dumpling mix does not contain enough starch. - Add more corn or potato flour to your dough.
2. The cooking water is too hot- the water should only simmer. If you add too much heat then the surface of the dumplings will crack and it may start to fall apart.
Tip: Also make a test dumpling before cooking the rest. Should the test dumpling fall apart you can always still although your mix.
The exact cooking time will depend on the size of your dumplings. For average size dumplings (about 10 cm diameter) need to simmer in water for about 20 minutes. When you see that the dumpling floats to the top, you know it is done.
Recipe Variations
There is not one Kartoffelkloß recipe in Germany but many. Here are the most popular recipe variations:
Thüringer Klöße
These famous dumplings originate in Thuringia. The dough is traditionally made from ⅓ cooked and ⅔ raw potatoes. They are often stuffed in the centre with croutons.
Kartoffelklöße Halb und Halb (half and half)
These are similar to the Thuringia dumplings been made with cooked and raw potatoes. However here the proportions are 50% mashed potatoes and 50% grated raw potatoes.
Silesian dumplings
This recipe originates from the Silesian regions of Germany and Poland. Here the potato mix is made with cooked potatoes, starch and eggs. They are first formed into a ball and then in the middle, a little indention is made, which is perfect to fill with delicious gravy.
What to serve the Klöße with?
Potato Dumplings go with a variety of dishes, but there are some classic German dishes where not serving them with potato dumplings would be disappointing,
- Roast goose or duck with German red cabbage
- Bavarian pork roast
- Goulash - (beer goulash, venison goulash or Szegedin goulash)
Potato dumplings are made to be eaten with gravy. Here are some of my favourite sauces for Klösse:
Storage Instructions
Your Klöße or Knödel (whatever you decide to call them) will stay good in the fridge for up to 2-3 days. A good way to use them up is the fry them in a pan with a little butter, bacon, mushrooms and onions.
You can also freeze the dumplings in portions and keep them in the freezer for up to three months.
Yes, you could make the dumplings a day ahead and then reheat them the next day.
However, if you have guests and prefer to serve them fresh dumplings, then to cut down on preparation, you can boil the potatoes the day before and then make the mix and cook them on the day.
To reheat the Knödel, place them in simmering water for 5-8 minutes. (Ensure the water is not boiling.
If you are using frozen Knödel, you can let them defrost ist simmering water between 10-20 minutes.
More German Side Dish Recipes
- Semmelknödel (German potato dumplings)
- Kartoffelpuffer (German potato panakes)
- Bratkartoffeln (German fried potatoes)
- Vegan German potato salad
- German potato salad with apple
- German rye bread
Recipe
German Potato Dumplings (Kartoffelklöße / Kartoffelknödel) - Video
Equipment
- Slotted Spoon
- Large Cooking Pot
Ingredients
- 1 kg potatoes 35 oz (floury potatoes, such as maris piper or yukon gold)
- 200 g potato or corn starch 7 oz
- 2 egg yolks
- 2 table spoons butter
- ¼ teaspoon nutmeg
- 3 teaspoon salt or more to taste
For the parsley butter
- 100 g butter 3.5 oz
- 30 g parsley 1 oz (finely chopped)
Instructions
- Peel the potatoes and place in a large pot with and add 1 teaspoon of salt and bring to boil.
- Boil them for approximately 20 minutes until soft (exact cooking times will depend on the size of your potatoes). Then drain off the water, and put the pot back onto the stove until all moisture has evaporated.
- Mash them with a potato ricer, or potato masher.
- Place into a large bowl and mix in the butter. Pour in the potato/corn starch, egg yolks. Lastly, season with a teaspoon of salt and some grated nutmeg (about ¼ teaspoon).
- Mix the potato dumpling dough until all the ingredients are combined. (You do not want to mix it too long, as otherwise, the dough becomes too hard and tough.
- With your hands, roll the dumplings in about 8 balls. The size is up to you. You can also make smaller ones. (If the dough sticks to your hands, wet your hands with a little water).
- In the meantime, bring a large pot of water to boil. Add a teaspoon of salt. Once boiling, reduce the heat. The water should only simmer. Not wildly boil, as otherwise the dumplings might fall apart.
- Place the dumplings in the water and leave to sit in the simmering water for about 15-20 minutes. Once the Kartoffelkloss floats to the top it is done.
- Remove with a slotted spoon.
To make the parsley butter
- Melt the butter in a pan and add chopped parsley.
- Spoon over the dumplings before serving.
Video
Notes
Frequently asked questions:
1. Your dumpling mix does not contain enough starch. - Add more corn or potato flour to your dough.
2. The cooking water is too hot- the water should only simmer. If you add too much heat then the surface of the dumplings will crack and it may start to fall apart. Tip: Also make a test dumpling before cooking the rest. Should the test dumpling fall apart you can always still although your mix.
Graham says
Turned out very good, I used potato starch and highly recommend.
Marita Sinden says
Thank you! I am glad you enjoyed it.
Kathy bunch says
This is the first time I have ever seen a recipe for them. I had an aunt in her 80s twenty years ago. It's a little different especially adding bread crumbs . I always wondered how they were spelled. She called the 2 words. Kadafaffle kanadles.
Marita Sinden says
Hi Kathy, glad you found this recipe. Sounds like your aunt called them Kartoffelködel 🙂
Gigi says
Super easy to make and did not fall apart in boiling water - although you don't want to leave them in there too long after they float to the top (they get a little mushy around the outside). Perfect fluffy consistency. I've made them a little smaller and have enough leftovers to fry them up with onions and mushrooms tomorrow.
Marita says
Thank you Gigi, I am glad you enjoyed them.
Beverly Pochatko says
There are so many ways to make Klöße. Oma made many Swabian recipes and as a child it was the thing of going to Sunday dinner at her house. While this recipe is slightly different, i am determined to try it!.
Susana Gómez Núñez says
I prepared gulash with Potato Dumplings they ate it all they loved it
Kathryn Colley says
I made these tonight with Sauerbraten. Amazing! I have tried for years to get them correct and this recipe got high marks from my husband. We lived in Germany twice and I have made many dishes with success but klosse always was a flop. I’m so glad I found this, will be making these often now. Thank you for such a well written and easily followed recipe.
Marita says
Aw thank you for this comment Kathryn, I am glad you liked them! Your meal sounds delicious
Sigrid atkinson says
Sounds very good! In the State I grew up (Saarland) my mother made the “Kartoffelkloesse from half raw grated potatoes and half mashed potatoes, and she filled them with ground beef; that was always very good. The next day she fried them in a pan delicious!