kartoffel dumplings Recipes,how to make kartoffel dumplings, how to cook German Potato Dumplings

German Potato Dumplings is called Kartoffel Kloesse.

i have 2 ways to make it~

kartoffel dumplings

Potato dumplings (called Kartoffel Kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable.—Arline Hofland, Deer Lodge, Montana
Total Time Prep: 40 min. Cook: 10 min.makes:8 servings


  • 3 pounds medium potatoes (about 10), peeled and quartered
  • 1 cup all-purpose flour
  • 3 eggs, lightly beaten
  • 2/3 cup dry bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 12 cups water
  • 1/2 cup butter, cubed
  • 1 tablespoon chopped onion
  • 1/4 cup dry bread crumbs


  1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl.
  2. Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls.
  3. In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean.
  4. Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.

Just made these dumplings to go with Rouladen and Rotkohl (with apples)... delicious! Made an onion gravy to go with them and they are the perfect accompaniment to offset the rich flavour of nutmeg and the tartness of the red cabbage. I still need to work on getting the dumplings to perfection but this recipe was really helpful. Thanks for sharing.

German Potato Dumplings

This is a great German recipe for potato dumplings. It makes a excellent side dish.
Prep:25 mins Cook:5 mins Total:30 mins Servings:12 Max Servings:12 Yield:12 servings


  • 9 medium potatoes, peeled
  • 1 teaspoon salt
  • 3 eggs, beaten
  • 1 cup all-purpose flour
  • ⅔ cup bread crumbs
  • ½ teaspoon ground nutmeg
  • 1 cup butter
  • 2 tablespoons finely chopped onion
  • ¼ cup dry bread crumbs


  1. Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until the potatoes are soft, about 20 minutes. Drain water, and place potatoes into a large bowl. Mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). Mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. Roll into walnut sized balls. If the dough is too sticky, you may want to mix in more flour or bread crumbs.
  2. Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the water. When they come up to the surface, allow them to boil uncovered for 3 minutes. Remove the dumplings with a slotted spoon, and keep warm.
  3. While you are waiting for the water to boil, melt the butter in a skillet over medium heat. Add onions and 1/4 cup of bread crumbs. Cook, stirring constantly, until the onions are tender, and the sauce has thickened some. Pour sauce over the dumplings before serving.

Nutrition Facts

Per Serving:
348 calories; 17.3 g total fat; 87 mg cholesterol; 391 mg sodium. 42.1 g carbohydrates; 7.2 g protein;

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