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Classic Fluffy German Potato Dumplings (Kartoffelkloesse)

Three golden potato dumplings served on a white plate, lightly drizzled with melted butter and sprinkled with spices.
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Learn the chef’s way to make soft, fluffy potato dumplings using simple ingredients. This traditional German side dish is perfect for soaking up gravy or serving with roasted meats.

Ingredients

Scale
  • 2 lbs starchy potatoes (like Russet), peeled
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg (optional)
  • Water for boiling

Instructions

  1. Cook the potatoes: Place the peeled potatoes in a pot, cover with water, and add a pinch of salt. Boil until completely tender, about 20 minutes.
  2. Drain and mash: Drain the potatoes well. Mash them thoroughly while still hot, ensuring no lumps remain. Spread the mashed potatoes on a baking sheet to cool slightly and allow excess moisture to evaporate for about 15 minutes.
  3. Form the dough: Transfer the cooled mashed potatoes to a large bowl. Add the flour, egg, salt, and nutmeg. Mix gently with your hands until just combined into a soft, workable dough. Do not overmix.
  4. Shape the dumplings: Lightly flour your hands. Take portions of the dough (about the size of a golf ball) and gently roll them into smooth ovals or spheres. If the dough sticks, lightly flour your hands again.
  5. Cook the dumplings: Bring a large pot of salted water to a gentle simmer—not a rolling boil. Carefully drop the dumplings into the water.
  6. Wait for them to float: Cook the dumplings until they float to the surface. Once floating, let them cook for an additional 3 to 5 minutes to cook through.
  7. Finish the dumplings: Remove the dumplings from the water using a slotted spoon. Serve immediately tossed with melted butter, or pan-fry them briefly in butter for a slight crust (Schupfnudeln style).

Notes

  • Use starchy potatoes for the fluffiest texture; waxy potatoes can make the dough gummy.
  • For a traditional German texture, use a mix of cooked and raw grated potato if you want a firmer dumpling, but this recipe focuses on the soft, fluffy style.
  • These dumplings pair perfectly with roast chicken, beef, and rich brown gravy.

Nutrition

Find it online: https://kitchenslang.com/potato-dumplings-recipe-kartoffelkloesse/