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Kartoffelkloesse (German Potato Dumplings)

Course Side Dish
Cuisine German
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 dumplings
Author International Cuisine


  • 1 1 ⁄2 lbs russet potatoes about 2 large
  • 1 1 ⁄2 teaspoons salt
  • 1 ⁄8 teaspoon ground nutmeg
  • 1 ⁄2 cup all-purpose flour or more
  • 1 ⁄8 cup cornstarch or potato starch, much preferred, if you can get it
  • 1 large egg
  • 2 slices sourdough bread or 2 slices white bread good quality bread
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil


  • Remove the crust from the bread
  • Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.
  • Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.
  • Drain. let cool enough to handle.
  • Peel.
  • Cut potatoes into large pieces.
  • Refrigerate until cold, about 30 minutes.
  • Mash potatoes with fork or potato masher
  • Mix in salt and nutmeg.
  • Add 1/2 cup flour and cornstarch.
  • Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
  • Mix in egg.
  • Form dough into balls, using 1/4 cupful for each.
  • Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.
  • Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).
  • Using slotted spoon, transfer dumplings to large bowl.
  • Keep covered with a damp kitchen towel as remaining dumplings are cooked.
  • You may need to cook the dumplings in batches, you don't want them touching while cooking.
  • Guten Appetit!