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.
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
- Total Time: 45 minutes
- Yield: 8 dumplings
- Diet: Gluten Free
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.
Ingredients
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)
Instructions
- Peel and cut the potatoes into chunks. Boil them in salted water (1 teaspoon salt) until fork-tender, about 20–25 minutes.
- Drain and let the potatoes steam dry in the pot to remove excess moisture.
- Mash or rice the potatoes until smooth. Let them cool completely, ideally chilling in the fridge for 1–2 hours.
- Mix in the starch, nutmeg (if using), and remaining salt. Add the egg if using, and gently knead the dough until it just holds together.
- Form the dough into 8–10 dumplings with lightly floured hands. Optionally, press a crouton into the center of each dumpling.
- Bring a large pot of salted water to a gentle simmer. Lower dumplings in with a slotted spoon.
- Simmer gently for 15–20 minutes. Once dumplings float and remain at the top for a few minutes, they are done.
- Remove dumplings with a slotted spoon and serve warm. Garnish with melted butter or chopped parsley if desired.
Notes
Use starchy potatoes like Russets for the best texture.
Ensure potatoes are dry and cool before adding starch to help the dumplings hold together.
Water should be gently simmering, not boiling, to prevent dumplings from falling apart.
Croutons in the center add a traditional and textural twist.
Leftovers can be pan-fried for a crispy texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: German
Nutrition
- Serving Size: 1 dumpling
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
