Few dishes capture the soul of German comfort food like Kartoffelklöße, also known as German potato dumplings. These round, hearty delights are a cornerstone of traditional German cuisine – served at festive meals, Sunday roasts, and cozy family dinners.
With a perfectly pillowy texture and subtle, earthy flavor, Kartoffelklöße are the perfect companion to rich gravies, meats, and stews. Whether you’ve enjoyed them at an Oktoberfest feast or spotted them on a Bavarian dinner table, these dumplings are a must-try for any German food enthusiast.
The Origins of Kartoffelklöße
The tradition of potato dumplings in Germany dates back to the 18th century, following the widespread introduction of potatoes to European cuisine. Once considered peasant food, the potato quickly became a culinary staple in German kitchens – and dumplings were an ingenious way to transform leftovers into something elegant and filling.
Kartoffelklöße are especially popular in Bavaria, Thuringia, and Franconia, with each region developing its own signature approach. In Thuringia, for example, dumplings are made using a mix of raw and cooked potatoes, while Bavarian dumplings tend to favor a soft, flour-based consistency.
You’ll most often find Kartoffelklöße gracing tables during Christmas, Easter, and harvest festivals. They’re traditionally served with Roast Pork, Sauerbraten, or rich sauces.
Ingredients for Authentic Kartoffelklöße
Servings: Makes 10–12 dumplings
Ingredients:
2.2 lbs (1 kg) starchy potatoes (half boiled, half raw)
2 eggs
2–3 tbsp potato starch or all-purpose flour
1 tsp salt
Freshly ground pepper, to taste
Optional: pinch of nutmeg, croutons for stuffing, or chopped parsley
Kitchen Tools:
Potato ricer or masher
Large pot for boiling
Mixing bowls
Slotted spoon
How to Make Kartoffelklöße (Step-by-Step Instructions)
Step 1: Cook and Grate Potatoes
Peel and boil half the potatoes until fork-tender. Drain and mash or rice them while hot.
Grate the raw potatoes and squeeze them through a cheesecloth to remove excess liquid. Save the starch sediment at the bottom of the drained liquid and add it back into the mixture.
Step 2: Mix the Dough
Combine mashed and grated potatoes in a bowl. Add eggs, salt, pepper, and potato starch (or flour).
Mix gently by hand until a smooth dough forms. If the dough feels too wet, add a little more starch.
Step 3: Shape the Dumplings
Wet your hands and shape the dough into balls (about the size of a plum).
Optional: insert a crouton into the center of each dumpling for added texture.
Step 4: Cook the Dumplings
Bring a large pot of salted water to a gentle simmer (not a rolling boil).
Add dumplings and simmer for 15–20 minutes. When they float to the top, they’re done.
Remove with a slotted spoon and serve hot.
How to Serve Kartoffelklöße
Kartoffelklöße are traditionally served as a side dish to:
They pair wonderfully with red cabbage, creamed spinach, or a side of crispy onions. For beverages, consider a full-bodied German lager or a dry Riesling.
Variations & Regional Twists
German regions have developed delightful adaptations:
Thüringer Klöße: Made with 2/3 raw and 1/3 cooked potatoes for a firmer texture.
Bayerische Kartoffelklöße: Often include flour and a pinch of nutmeg for a fluffier bite.
Stuffed Klöße: Add croutons, bacon, or parsley to the center for a flavorful surprise.
Kartoffelklöße may seem simple, but they carry generations of tradition and warmth. Their delicate texture and ability to absorb flavors make them a favorite among both home cooks and professional chefs.
Next time you’re planning a German-inspired meal, skip the pasta or rice – serve Kartoffelklöße instead. Your guests will thank you.
