Name: The Best Kartoffelklöße – Traditional German Potato Dumplings
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: German
Ingredients: 2 1/2 pounds starchy potatoes (like Russet); 1 teaspoon salt (for boiling); 2 tablespoons potato starch or cornstarch; 1/2 teaspoon nutmeg (optional); 1 teaspoon salt (for dough); 1 egg (optional, for extra binding); Croutons (optional, for filling – small cubes of toasted bread); Butter or parsley for garnish (optional)

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Soft, pillowy, and authentically Bavarian, these The Best Kartoffelklöße – Traditional German Potato Dumplings are the ultimate comfort side dish. I love how they pair with gravies, roasts, or even just a drizzle of melted butter. Made with starchy potatoes and minimal ingredients, they’re naturally gluten-free and carry that rustic, homemade warmth that defines hearty German cooking.

The Best Kartoffelklöße – Traditional German Potato Dumplings

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 ½ pounds starchy potatoes (like Russet)

1 teaspoon salt (for boiling)

2 tablespoons potato starch or cornstarch

½ teaspoon nutmeg (optional)

1 teaspoon salt (for dough)

1 egg (optional, for extra binding)

Croutons (optional, for filling – small cubes of toasted bread)

Butter or parsley for garnish (optional)

Directions

I start by peeling and cutting the potatoes into chunks, then boiling them in salted water until they’re fork-tender (about 20–25 minutes).

Once drained, I let them steam dry in the pot to get rid of excess moisture – this helps with the final texture.

Then, I mash or rice the potatoes until smooth and let them cool completely. I usually chill them in the fridge for 1–2 hours.

Afterward, I mix in the starch, nutmeg, and salt. If I’m using the egg, I mix it in now and gently knead the dough until it just holds together.

I form the dough into 8–10 dumplings with lightly floured hands. Sometimes I press a crouton into the center of each dumpling for a classic surprise.

In a large pot, I bring salted water to a gentle simmer – not a boil – and lower the dumplings in with a slotted spoon.

I let them simmer gently for 15–20 minutes. Once they float and stay at the top for a few minutes, I know they’re ready.

Finally, I remove them with a slotted spoon and serve warm. A little melted butter or chopped parsley on top makes them even better.

Servings and timing

Servings: Makes 8 dumplings

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Calories: Approximately 210 kcal per dumpling

Variations

I sometimes switch things up with these fun variations:

Stuffed center: I add toasted croutons in the middle for a traditional twist and a textural contrast.

No egg version: When I want to keep them vegan or more traditional, I skip the egg – they still hold together well with enough starch.

Herbed: I mix fresh chopped parsley or chives into the dough for added flavor.

Brown butter topping: Drizzling brown butter with crispy sage on top takes these to a whole new level.

Sweet-salty twist: I’ve tried serving them with caramelized onions and a hint of apple compote – surprisingly delicious.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. When it’s time to reheat, I like to steam them gently or warm them in simmering water so they don’t dry out. Another great option is slicing them and pan-frying until golden – a crispy outside and soft inside is a whole new experience.

FAQs

What kind of potatoes should I use for Kartoffelklöße?

I always use starchy potatoes like Russets because they give the dumplings the fluffiest texture. Waxy potatoes can make them too dense and gummy.

Can I make Kartoffelklöße in advance?

Yes, I often prep them ahead. I shape the dumplings and refrigerate them (uncooked) for up to a day. Then I cook them fresh right before serving.

How do I keep the dumplings from falling apart?

To keep them intact, I make sure the potatoes are dry and cool before adding starch. I also avoid boiling the water – it should only gently simmer.

Are these dumplings gluten-free?

Yes, I love that these are naturally gluten-free as long as I don’t use regular flour. Just stick with potato starch or cornstarch and gluten-free croutons if adding filling.

Can I freeze Kartoffelklöße?

I’ve had the best results freezing them after cooking. I let them cool completely, freeze on a tray, then transfer to a freezer bag. When I’m ready, I reheat by steaming or simmering gently in water.

Conclusion

The Best Kartoffelklöße – Traditional German Potato Dumplings are one of those comforting, old-world recipes that bring warmth and tradition to the table. I love making them not just for how they taste, but for how they connect me to German heritage. Whether I serve them at a holiday meal or alongside a roast on a chilly evening, these dumplings always satisfy. Try them once, and they’ll become part of your regular rotation too.

Recipe:

The Best Kartoffelklöße – Traditional German Potato Dumplings

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Author: Cheryl
Total Time: 45 minutes
Yield: 8 dumplings
Diet: Gluten Free

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Description

Traditional German potato dumplings that are soft, pillowy, and perfect for pairing with gravies or roasts. Naturally gluten-free and made with simple ingredients, these dumplings are a classic Bavarian comfort food.