AppetizersEuropeanGermanHolidayPotatoesSide DishesVegetarian

German Potato Dumplings (Kartoffelkloesse)

This German Potato Dumplings recipe makes thick and starchy potato balls for an easy side dish that pairs perfectly with almost any main dish!

Potatoes are one of my favorite starches to add to my meals. A few other delicious potato side dishes I recommend are my Easy Roasted Bombay Potatoes, German Potato Pancakes (Kartoffelpuffer), or Patatas Bravas.

potato dumplings on a plate

These delicious potato dumplings are a common side dish to any German recipe that is served with gravy! I mean, potatoes and gravy, is there are more perfect pair? This is a very traditional German recipe that is served at Thanksgiving or Christmas that you can incorporate in your holidays as well! Traditionally this dish is served with German Braised Red Cabbage (Rotkohl) or any dish that has homemade gravy!

Ingredients

Here are the ingredients you will need. You can find the amounts of each ingredient below.

  • Starchy Potatoes – Russet or Yukon Gold
  • Corn starch
  • Salt
  • Nutmeg
  • Eggs
  • Butter
  • Bread crumbs – optional garnish
  • Fresh parsley – optional garnish

How to Make German Potato Dumplings

Assemble your ingredients. For exact amounts see recipe card below.

german potato dumplings ingredients on a table

Peel the raw potatoes and cut them into large chunks.

Place the potatoes in a large pot and cover them with water, and boil the potatoes over high heat. Once boiling, lower the heat to medium and cover them and cook for 20-25 minutes until the potatoes are tender.

potatoes boiling in a pot

Drain the potatoes and roughly mash them, be sure to not over mash.

Spread out the potatoes on wax paper to cool down, about 15 minutes, so they are comfortable to handle.

mashed potatoes on a baking sheet

While the potatoes are cooling, bring a pot of water to a boil.

After the potatoes are cooled, in a large bowl add the potatoes, all the corn starch, salt, and nutmeg and lightly mix.

mashed potatoes in a bowl with corn starch, salt and nutmeg added on top

Next, add in 2 eggs beaten into the bowl with the potato dough and fold and mix to form the dough.

eggs added to potato dough mixture

Then, form the dumplings into about 2 inch round dumplings, this should create 12 in all.

Using a slotted spoon, lower each dumpling into the boiling water.

german potato dumplings cooking in water in a pan

Once the dumplings begin floating to the top of the water, reduce the heat down to a simmer, cover the pot, and let the dumplings cook in the simmering water for about 20 minutes.

After cooking, remove the dumplings into a large bowl. Melt butter. Drizzle with melted butter, salt to taste, buttered breadcrumbs and fresh parsley and enjoy!

potato dumplings on a white plate with a fork and knife on the plate

Recipe Tips

Use Starchy Potatoes

When making this recipe you really want to be sure to use a starchy potato so that everything holds together otherwise you risk your dumplings falling apart. Russet potatoes are my favorite to use but Yukon Gold potatoes will also work as well if you prefer!

Do not Over Mash the Potatoes

This one can be tough. I mean everything is being squished into a ball right? Over mashing your potatoes can lead to gummy mashed potatoes which are not appetizing so be sure to only roughly mash them, don’t go too crazy!

Keep German Potato Dumplings from Sticking to your Hand

With these potatoes being thick and starchy, along with all the ingredients incorporated with them they can be sticky when trying to form into balls. In order to keep this from happening you can either wet your hands with water or dust your hands with some flour to keep them from sticking!

Make a Test Dumpling

Making a small test dumpling serves two purposes. The first is to ensure the mixture will hold up in the water and not fall apart. The second is to give the cook a taste test to enjoy while cooking the rest of the dish!

german potato dumplings on a blue plate on a table

Storage and Reheating

You can store these German Potato Dumplings in an airtight container in the fridge for 3-5 days or freeze them for up to 1 month.

To reheat the dumplings you can do so in the microwave. Be sure to cook until it has warmed all the way through.

Other Delicious German Recipes

This German Potato Dumplings recipe are thick and starchy potato balls that make an easy side dish that would pair perfectly with almost any main dish!

Easy Potato Dumplings Recipe

This German Potato Dumplings recipe makes thick and starchy potato balls for an easy side dish that pairs perfectly with almost any main dish!
4.5 from 6 votes
Pin Rate
Course: Side Dish
Cuisine: German
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 12 dumplings
Calories: 137kcal
Author: The Wanderlust Kitchen Team
Print Recipe

Ingredients

  • 2 lbs Starchy Potatoes - Russet or Yukon Gold
  • 1 Cup corn starch
  • 2 Tbsp corn starch
  • 1 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 2 eggs
  • 6-8 Tbsp butter
  • 1/2 cup buttered bread crumbs - optional garnish
  • 1 Tbsp fresh parsley - optional garnish

Instructions

  • Peel the potatoes and cut them into large chunks.
  • Place the potatoes in a pot and cover them with water and bring to a boil over high heat. Once boiling, lower the heat to medium and cover them and cook for 20-25 minutes until the potatoes are tender.
  • Drain the potatoes and roughly mash them, be sure to not over mash.
  • Spread out the potatoes on wax paper to cool down, about 15 minutes, so they are comfortable to handle.
  • While the potatoes are cooling, bring a pot of water to a boil.
  • After the potatoes are cooled, in a large mixing bowl add the potatoes, corn starch, salt, and nutmeg and lightly mix.
  • Next, add in 2 eggs beaten into the bowl with the potato dough and fold and mix to form the dough.
  • Then, shape the dough into about 2 inch round dumplings, this should create 12 in all.
  • Using a slotted spoon, lower each dumpling into the boiling pot of water.
  • Once the dumplings begin floating to the top of the water, turn the heat down to a simmer, cover the pot, and let the dumplings cook for about 20 minutes.
  • After cooking, remove the dumplings into a large serving bowl. Drizzle with melted butter, salt to taste, buttered breadcrumbs and fresh parsley and enjoy!

VIDEO

NOTES

This recipe calls for 1 Cup and 2 Tablespoons of Corn Starch but since they are different measurements they are listed separately but all corn starch is used together at once.
Nutrition Facts
Easy Potato Dumplings Recipe
Serving Size
 
1 dumpling
Amount per Serving
Calories
137
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
28
mg
9
%
Sodium
 
348
mg
15
%
Potassium
 
350
mg
10
%
Carbohydrates
 
28
g
9
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
Vitamin A
 
82
IU
2
%
Vitamin C
 
15
mg
18
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can’t wait to see your version!

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. Hi, Linda! I have a question, and it’s purely for my own curious mind! I learned lefse from my Norwegian/German mother-in-law, and the “dough” was kindof similar to this, but used AP flour and no eggs. But, potatoes, butter, salt, and a “flour” component. Why cornstarch? What about it, over AP flour, makes for a superior dumpling??? I LOVE the science of cooking, and seeing cornstarch, not flour, got this inquiring mind wanting to know! lol

    Love your blog, refer to it often; your picadillo recipe is my go-to – SOOOOO delicious!!! Everyone loves it! 🙂

    1. Hi Chrissie, thanks for the love and your question. Adding cornstarch makes the dough firmer and chewier. – Linda