Description
This Kartoffelklöße recipe, or German Potato Dumplings, is a traditional favorite in German cuisine. These pillowy dumplings pair perfectly with rich sauces and hearty main dishes.
Ingredients
Units
Scale
- 2 lbs starchy potatoes (Russet or mehlig kochende)
- 1/2 cup potato starch (or cornstarch as a substitute)
- 1 large egg (optional)
- Salt, to taste
Instructions
- Boil Potatoes: Boil the potatoes in salted water until tender, about 20-25 minutes. Drain and cool.
- Peel and Rice: Peel the potatoes and rice them into a mixing bowl.
- Mix Dough: Add potato starch, salt, and egg (if using) to the potatoes. Mix gently to form a dough.
- Form Dumplings: Roll the dough into 2-inch balls and set aside.
- Cook Dumplings: Boil salted water, then reduce to a simmer. Add dumplings and cook until they float, about 10-15 minutes.
Notes
Starchy Potatoes Work Best: For the lightest texture, use Russet or mehlig kochende potatoes.
Avoid Overmixing: Handle the dough gently to prevent gummy dumplings.
Freeze Before Cooking: Freeze uncooked dumplings for later use.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side dish
- Cuisine: German
Nutrition
- Calories: 200
- Sodium: 150mg
- Fat: 0g
- Carbohydrates: 40g
- Protein: 4g