If you ever visit Germany, one dish you’ll find on many family tables and restaurant menus is the German Potato Dumpling, known locally as Kartoffelklöße. These soft, round dumplings are a comforting staple of German cuisine, loved for their light, fluffy texture and simple yet satisfying taste.
At first glance, they may seem humble, just potato dumplings, but one bite tells a different story: delicate, earthy, and deeply comforting, especially when paired with rich gravies or roasted meats.
Simple Ingredients, Big Flavour
What makes German Potato Dumplings so special is their simplicity. You only need a few basic ingredients: potatoes, eggs, flour or potato starch, salt, and a touch of nutmeg.
Here’s what each ingredient brings to the dish:
- Potatoes: The heart of the recipe, giving the dumplings their soft, smooth texture.
- Eggs: Bind the ingredients together for a cohesive dough.
- Flour or starch: Adds structure, helping the dumplings hold their shape.
- Salt and nutmeg: Enhance flavour and aroma, giving a subtle warmth.
Some traditional recipes even hide a small crouton in the centre of each dumpling for a delightful surprise when you cut it open.
How They’re Made
Making Kartoffelklöße is both simple and satisfying, a process that fills the kitchen with warmth and comfort.
- Boil and mash the potatoes: Once cooked, the potatoes are mashed until smooth and allowed to cool slightly.
- Mix the dough: Combine the mashed potatoes with starch, eggs, and seasonings until a soft, doughy texture forms.
- Shape the dumplings: Roll the mixture into round balls, about the size of a small orange.
- Cook gently: Drop the dumplings into simmering (not boiling) water. When they float to the surface, they’re ready.
Serving the Dumplings
German Potato Dumplings are the perfect companion to many traditional dishes. They soak up sauces beautifully and pair wonderfully with:
- Roast pork or beef with gravy
- Mushroom or onion sauce
- Braised red cabbage or sauerkraut
