German Potato Dumplings
Classic German Potato Dumplings are one of Germany’s most popular comfort foods.
Tender potatoes are combined with egg yolk, butter, and a hint of nutmeg. Simple and delicious!
In Germany, potato dumplings are known as Kartoffelklösse. Say that three times fast. But although the recipe might be hard to pronounce, it is straightforward.
As with most traditional German recipes, there can be regional differences. Some recipes use raw potatoes to make potato dumplings. While I’m sure they are delicious, it was not common in my family.
Potato Dumpling Recipe Highlights
- Classic – This German potato dumpling recipe is a classic. Keep in mind there are different versions of this recipe. Some use less starch, some more, some use croutons or bread crumbs, and others don’t. This is the recipe that I grew up with and the one my family loves.
- Leftovers – I love making a large batch of potato dumplings. One of my favorite ways to use leftover dumplings is to slice them in half and fry them in butter. Drizzle with some fresh parsley, and enjoy. Delicious!
- Easy Ingredients – Chances are that you don’t even have to go shopping to make this recipe.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
POTATOES – Look for starch potatoes like Russet or Yukon Gold. Both of them are great choices.
EGGS – For this recipe, you’ll only need egg yolks. Save the egg whites to whip up an egg whites omelet.
BUTTER – This is an example of when there are no good substitutions. For this recipe, you’ll want to use unsalted butter. Why unsalted? I recommend unsalted butter for all my recipes because the amount of salt varies from brand to brand. Salt can make or break a recipe, and you’ll want to be in control of how much you feel comfortable adding.
POTATO FLOUR – You’ll find potato flour in most supermarkets. You can also use cornstarch or potato starch.
NUTMEG – Nutmeg is a staple in many German recipes. It adds a warm, slightly sweet, nutty flavor, and a little goes a long way. You can find ground nutmeg in the spice aisle of any supermarket. Alternatively, you can buy whole nutmegs and grind them with a zester. (That’s what I do.)
How To Make German Potato Dumplings
For detailed instructions, please check the recipe card below.
- Boil the potatoes in a large pot of cold water.
- Pass cooked potatoes through a potato ricer.
- Add riced potatoes, egg yolks, salt, melted butter, nutmeg, and potato starch into a large bowl until the dough is well combined.
- Shape the dough into potato balls.
- Boil water in a large pot. Once the water is boiling, add salt and reduce the heat to a simmer.
- Drop the dumplings into hot water and cook uncovered until the potato dumplings rise to the water’s surface.
- Remove potato dumplings with a slotted spoon.
📌 Save This Potato Dumpling Recipe!
Leftovers and Storage
STORE – Keep any leftover dumplings in an airtight container in the fridge for up to 3 days.
FREEZE – Lay uncooked dumplings on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container and freeze for up to 3 months.
REHEAT – To reheat, simmer the dumplings in lightly boiling water until warmed through, or steam them for about 5-7 minutes.
MAKE AHEAD – You can make the dough ahead of time and store it in the fridge for up to 24 hours before shaping and cooking the dumplings.
Recipe Success Tips
BOILING POTATOES – Don’t cut the potatoes too small. The larger the pieces of potatoes absorb less liquid. This allows the cooked to combine more easily with the other ingredients needed to make the dumplings. Larger pieces must cook longer, so adjust your cooking time if necessary.
I’m impatient, so I cut the potatoes into medium-sized chunks.
SHAPING THE POTATOES – Wet your hands with water. This will make it easier to shape the potato balls.
HELP! My potatoes are falling apart. It’s best to check your dough by making a test dumpling when making dumplings. Instead of dropping a whole batch into the boiling water, add just one. If it falls apart, add more potato starch to your dough.
Serving Suggestions
This recipe is the perfect side dish and goes well with so many other main dishes. Try it with Currywurst, Hungarian Goulash, Schnitzel, or Jägerschnitzel.
And you don’t have to look for German recipes; these dumplings will go well with any Sunday roast. You could even serve it with Beef Stroganoff or, my favorite, Chicken Stroganoff!
Add Oma’s German Cucumber Salad or the ever-popular Creamy Cucumber Salad, and you’ve got a delicious dinner.
More Easy and Delicious Recipes
Red Cabbage – deliciously sweet and tart side dish
Roasted Broccoli and Cauliflower
Spaetzle – classic German egg noodle side dish
Cheesy Mashed Potatoes – the ultimate comfort food
Potato Dumplings
Ingredients
Instructions
Prep
- Place potatoes into a large pot of water and bring to a boil. Add a ½ tablespoon of salt. Cover with a lid and continue to boil until potatoes are soft. About 15-20 minutes.
Making The Dough
- Pass the cooked potatoes through a potato ricer into a large bowl. Add egg yolks, salt, melted butter, nutmeg, and potato starch.
- Mix the dough until well combined. Shape the dough into 2-3 inch dough balls. It's easiest to have slightly wet hands.
Cooking The Potato Dumplings
- Use a large pot and bring water to a boil. Once boiling, add a ½ tablespoon of salt, reduce heat to a simmer. Use a slotted spoon to drop dumplings into the lightly boiling water.
- Cook uncovered in gently simmering water until the potato dumplings rise to the top. About 15-20 minutes. Remove potato dumplings with a slotted spoon. Serve and enjoy.
Video
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
These dumplings look delicious! This is a great way to use up some leftover potatoes as well.
Oh wow, this looks so delicious. My family is going to devour it!
Delicious! I followed the steps and they turned out perfectly. My German mother-in-law was impressed which is never easy to do. 😉 Thanks!
Yum! Love making these with leftover potatoes. So comforting!
I love German potato dumplings and have eaten them at German friends and in Germany. I’ve never made them myself but want to try. Your recipe looks pretty easy. Will make them with goulash that’s how I’ve had them before.
Loved this recipe! They were a cinch to make and paired perfect with a bratwurst and jager gravy. Just as a side note, the picture shows 6 tblsp starchy potatoes, which was a little strange.
First of all, I’m glad you liked the recipe. As for the picture, thank you for letting me know. Dyslexia struck again (see bio) 😂. I’ll fix it now.
The human element of typing. 😂 I did love the recipe. Actually used corn starch cause it was what I had on hand and they were lovely! Reheated in a pot of starch thickened water and they were as good as if they were just made. Thank you for sharing this recipe. Rouladen is on my list to try of your recipes!
My parents are from Thüringen, and as you said the recipe can vary depending on where in Germany. Our version is very close to this, we use the homemade croutons inside the Klöße, but no butter. I find that interesting, and thank you for sharing!
I’m so glad you enjoyed the recipe. My dad is visiting from Germany right now. And he regularly travels a lot all over Germany. We have been chatting about German recipes. And he also says that it’s often quite amusing/interesting how much recipes can vary from region to region.
For instance, “Sauerbraten” is one of those recipes (I haven’t shared this recipe yet).
Where I grew up in West Germany, everybody eats it with raisins. My Viennese grandmother considered “Rheinischer Sauerbraten” to be some kind of food atrocity. 😂 Her Sauserbraten recipe included a 7-day soak and tons of prep. But the results were to die for.
Btw I visited several towns in Thürigen and it is beautiful. 🙂
Want to make these tonight but don’t have a potato ricer. Is there something else I can use? Thank you!
Yes, you can use a potato masher. The potatoes won’t be as fluffy as when you are using a rice mixer, but it works.
One note of caution. Avoid using a mixer or blender because you’ll end up with potatoes that have a rubbery consistency.
Good luck and “Guten Appetit.” 🙂
These are really special. I only added finely chopped parsley and dill to the dough. This will become part of our regular Menu.
These look delicious and very authentic. Can i make these ahead of time?
Yes, you can. 🙂
As a child, my parents would make raw potato dumplings for Sunday dinner. They would finely grate peeled raw potatoes and squeeze the water out with a dish towel, which was delicious but very laborious. I never wanted to attempt it. But your recipe looks much easier. Can’t wait to try it.
Can I freeze these?
Great question. In short, yes, you can. This is an older recipe and I’ll update the post with instructions how to properly freeze German Potato Dumplings.
Have you ever made these and added a bacon and brown sugar topping? I knew someone who made these and added brown sugar and bacon and it was delicious!! Thanks for the recipe!!