German Potato Dumplings (Kartoffelklöße)
Traditional German potato dumplings, also known as kartoffelklöße, make a substantial side dish for meat, poultry, or stew.
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Instructions
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Start boiling a large pot of salted water.
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Peel and cut 2 pounds starchy potatoes, then boil them in salted water for 20-25 minutes until tender; drain, rice, and cool for 30 minutes.
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In a large bowl, combine the cooled riced potatoes with 1 cup 2 tablespoons potato starch, 1 1/2 teaspoons salt, 1/8 teaspoon nutmeg, and 2 beaten eggs; gently mix into a dough.
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Form the dough into about 12 firm 2-inch dumplings.
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Add the dumplings to the boiling water. Once they float, reduce heat to a low simmer, cover, and cook for 20 minutes, avoiding a vigorous boil.
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Remove cooked dumplings, drizzle with 4 to 6 tablespoons melted butter, and lightly salt.
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Serve as desired, optionally with buttered breadcrumbs, black pepper, or parsley.