Authentic German Kartoffelklöße Recipe

Ingredients

1 kg Potatoes
200 g Potato starch
1 Egg
Salt to taste
50 g Butter
Croutons (optional)
3 tablespoons Breadcrumbs

Steps and instructions

Start by peeling and then boiling half of the potatoes in salted water until they are soft.
Grate the remaining potatoes raw.
Combine the cooked and raw potatoes in a bowl, adding salt to taste.
Mix the potato starch and the egg into the potato mixture.
Form the dough into balls, optionally you can add a crouton to the center of each ball.
Bring a large pot of salted water to a boil, then reduce the heat until the water is simmering.
Carefully drop the potato balls into the simmering water, making sure not to overcrowd the pot.
Cook the potato balls for about 20 minutes, or until they float to the surface.
In the meantime, melt the butter in a small pan and add the breadcrumbs, stirring until they are golden brown.
Remove the potato balls from the water with a slotted spoon, then roll them in the breadcrumb mixture before serving.

Tools for making

Potato Peeler - Used to peel the potatoes.
Large Pot - Used to boil the potatoes.
Grater - Used to grate the raw potatoes.
Mixing Bowl - Used to combine the potatoes, starch, and egg.
Slotted Spoon - Used to remove the potato balls from the water.
Small Pan - Used to melt the butter and toast the breadcrumbs.

Recipe variations

Use gluten-free flour or cornstarch instead of potato starch for a gluten-free version.
Add finely chopped herbs like parsley, chives, or dill to the dough for added flavor.
Include grated cheese such as cheddar or Gruyère in the dough mixture for cheesy potato dumplings.
Create a crispy crust by pan-frying the boiled potato dumplings in butter until golden brown.
Make a vegetarian version by omitting the crouton filling and serving the dumplings with a flavorful vegetarian gravy or sauce.
For a meaty twist, stuff the dumplings with small cubes of cooked bacon or ham before boiling them.
Add a touch of sweetness by incorporating a small amount of grated apple or pear into the dough mixture.
Experiment with different seasonings like paprika, garlic powder, or onion powder to customize the flavor of the dumplings.
Make miniature-sized dumplings by shaping the dough into smaller balls, perfect as bite-sized appetizers or additions to soups.
Instead of using breadcrumbs for the coating, try crushed potato chips or crushed crackers for a crunchy exterior.

Recipe overview

Kartoffelklöße, or German Potato Dumplings, are a traditional comfort food often enjoyed as a side dish with hearty meals. These dumplings are made primarily from two types of potatoes (cooked and raw), combined with potato starch and egg to hold them together. The simplicity of the ingredients allows for the dish to shine with its comforting and warm flavors. The recipe is fairly simple to prepare, making it a wonderful dish for beginner cooks to try out. The process involves creating a potato dough, forming it into dumplings, and then boiling them until they float to the surface. For an added touch of flavor and texture, the cooked dumplings are rolled in a buttery breadcrumb mixture before serving. Whether you're looking to explore German cuisine or simply want a satisfying side dish, Kartoffelklöße is a recipe worth trying.

Common questions

Can I use any type of potatoes?
Yes, you can use any type of potatoes for this recipe. However, starchy potatoes like Russet or Yukon Gold are commonly used for Kartoffelklöße.
Can I make the dough in advance?
It is not recommended to make the dough too far in advance. The potatoes can release moisture and make the dough sticky. It's best to make the dough right before cooking.
Can I freeze the Kartoffelklöße?
Yes, you can freeze the Kartoffelklöße. After cooking, allow them to cool completely, then place them on a baking sheet and freeze until solid. Transfer to a freezer bag or airtight container. To reheat, cook the frozen Klöße in simmering water for about 10 minutes.
Can I omit the croutons?
Yes, the croutons are optional. They add a nice surprise in the center, but the Kartoffelklöße can still be delicious without them.
Can I use gluten-free flour instead of potato starch?
Yes, you can use gluten-free flour as a substitute for potato starch. However, the texture may be slightly different. It's best to follow a recipe specifically designed for gluten-free Kartoffelklöße if you require a gluten-free option.

Serving dishes and utensils

Potato peeler - Used to peel the potatoes.
Large pot - Used for boiling the potatoes.
Bowl - Used for mixing the potato dough.
Slotted spoon - Used to remove the potato balls from the water.
Small pan - Used for melting the butter and toasting the breadcrumbs.
Serving dish - Used to present and serve the Kartoffelklöße.

Origin stories

The comforting and delectable Kartoffelklöße, or German potato dumplings, are a beloved staple that hail from the heart of Germany's culinary landscape. A classic feature of traditional feasts and Sunday family dinners, these delightful dumplings chart their way back to the agricultural era of the country when potatoes were a bountiful and economical choice for most households. Intriguingly, different regions in Germany have their own unique take on the humble Kartoffelklöße. For instance, in Thuringia, a small piece of bread soaked in hot milk is nestled in the center, giving a pleasant surprise to the palate upon the first bite. Such regional variations make Kartoffelklöße not just a gastronomic delight, but also a culinary journey through the diverse landscapes of Germany.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.