Kartoffel Klösse (German Potato Dumplings)

Every cuisine seems to have some comforting recipe using potatoes. For German cuisine, these dumplings fit the bill. They're light, fluffy and perfect to go with Sauerbraten, a German style pot roast (recipe coming later today!)

When making these dumplings, I found the consistency to be a little sticky to handle and shape into balls. Instead of adding more flour (which would toughen the texture of the dumplings), I used the dough as is and spooned the dough into boiling water. This produces a more rustic dumpling that is light and fluffy.

Kartoffel Klösse (German Potato Dumplings)

recipe adapted from Global Gourmet

6 medium-size potatoes, boiled in their skins
2 eggs, lightly beaten
2/3 cup sifted flour
2 teaspoons salt
1/4 teaspoon black ground pepper
1/2 teaspoon nutmeg

Fresh chopped parsley for garnish
When cool enough to handle, peel and mash or rice the potatoes. Beat in all the remaining ingredients. Using a teaspoon, spoon up the dough and drop into just boiling, salted water. Once the dumplings float to the top, they're done. Drain, garnish with fresh chopped parsley and serve with Sauerbraten.

1 comment

  1. These sound so easy! We've just discovered the fun of making spatzle in our house.