For a richer flavor, consider using clarified butter (ghee) for browning the breadcrumbs. Roasting the potatoes at 400°F (200°C) until tender, instead of boiling, will result in drier dumplings. Feel free to experiment with different fillings, such as toasted nuts, sautéed mushrooms, or small cubes of cheese. Serve these dumplings with a side of braised red cabbage and your favorite sausage for a complete and satisfying German-inspired meal.
Kartoffelklöße (German Potato Dumplings)
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PREP TIME20 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 25 mins
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SERVING8 People
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VIEWS103
Embark on a culinary journey to Germany with these delightful potato dumplings. Drenched in nutty browned butter and crowned with crisp croutons, they offer a comforting and flavorful experience. Customize them with your favorite toppings, from savory bacon to rich mushroom sauce, for a truly personalized dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol77 mg
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Fiber3 g
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Protein6 g
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Saturated Fat8 g
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Sodium104 mg
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Sugar1 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPlace potatoes in a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until just tender, approximately 15-20 minutes. Drain and let cool until easily handled.
02
StepWhile the potatoes are cooling, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, about 4-5 minutes. Remove from the heat and use a slotted spoon to transfer croutons to a bowl. Reserve browned butter in the pan.
03
StepPeel potatoes and place into a large bowl. Mash and season generously with nutmeg, cayenne, salt, and pepper. Add eggs and mash until well combined. Gently stir in flour just until incorporated; avoid overmixing to maintain a light texture.
04
StepBring a pot of salted water to a gentle simmer. Dampen your hands with water and scoop a spoonful of dough onto your palm. Shape dough into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Pull dough around croutons to seal and roll into a smooth ball. Repeat to make seven more dumplings.
05
StepUse a large spoon to carefully lower dumplings, one at a time, into the simmering water. Cook until they float to the top, around 1-2 minutes. Cover and simmer over medium-low heat for 10 minutes. Gently flip dumplings and continue to cook until puffed and cooked through, about 10 minutes more.
06
StepTransfer dumplings to a serving plate and generously drizzle with reserved browned butter. Crumble remaining croutons over top and garnish with freshly snipped chives. Allow dumplings to firm up slightly before serving, approximately 10 minutes, for optimal texture.
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Amya Doyle
May 8, 2025I used gluten-free flour and they turned out perfectly!
Fletcher Watsica
Mar 4, 2025These dumplings were amazing! So light and fluffy, and the browned butter croutons were the perfect touch.
Sigmund Boyle
Feb 21, 2025These are so much better than the store-bought kind!
Emerald Predovic
Feb 8, 2025The browned butter is key! Don't skip that step.
Aryanna Lynch
Jan 31, 2025Next time, I'm going to try roasting the potatoes for an even drier texture.
Roel Kutch
Jan 21, 2025I was a little intimidated to make these, but the recipe was easy to follow and they turned out great!
Emile Koch
Dec 4, 2024My family loved these! They were a nice change from regular mashed potatoes.
Lenny Weimann
May 10, 2024I added a pinch of nutmeg to the dough and it gave them a lovely warm flavor.