Best 7 Potato Dumplings German Recipes

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**Potato dumplings**, a beloved culinary creation from Germany, are a delightful combination of fluffy mashed potatoes, flour, and eggs, skillfully crafted into tender and flavorful morsels. These dumplings, also known as Kartoffelknödel or Klöße, are a staple in German cuisine, often gracing the plates of hearty and comforting meals. While there's a traditional approach to preparing potato dumplings, there are also variations that incorporate unique ingredients and cooking methods, resulting in a diverse array of taste experiences. From the classic boiled dumplings to the pan-fried variety, each recipe offers its own distinct charm. Whether you prefer the soft and pillowy texture of boiled dumplings or the crispy exterior and fluffy interior of pan-fried ones, there's a recipe here to satisfy your cravings. So, let's embark on a culinary journey, exploring the delectable world of potato dumplings and discovering the secrets to creating these culinary gems at home.

Let's cook with our recipes!

GERMAN POTATO DUMPLINGS



German Potato Dumplings image

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

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

  • 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., Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls., 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., 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.

Nutrition Facts : Calories 367 calories, Fat 14g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 524mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.

GERMAN POTATO DUMPLINGS (KARTOFFELKLOESSE)



German Potato Dumplings (Kartoffelkloesse) image

The latest German import to my potato side dish collection are these soft, comforting dumplings drizzled in browned butter and topped with, sorry, not bacon, but something even better! Just try it to find out what it is. For best results, roast, don't boil, the potatoes so they're nice and dry. Yes, you can top these dumplings with bacon anyway, and/or sautéed onions and mushroom sauce. I served mine with sausage and red cabbage.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 1h15m

Yield 8

Number Of Ingredients 9

2 large russet potatoes
1 stick unsalted butter
2 cups fresh bread cubes
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch freshly grated nutmeg, or to taste
2 large eggs
1 cup all-purpose flour
1 tablespoon snipped fresh chives, or to taste

Steps:

  • Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
  • Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.
  • Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough.
  • Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.
  • Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.
  • Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 32.7 g, Cholesterol 77 mg, Fat 13.3 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 103.9 mg, Sugar 1.3 g

KARTOFFELKLOESSE (GERMAN POTATO DUMPLINGS)



Kartoffelkloesse (german Potato Dumplings) image

Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.

Provided by LastBaron

Categories     Potato

Time 40m

Yield 12 dumplings, 6 serving(s)

Number Of Ingredients 9

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, not supermarket foam crap)
1 tablespoon unsalted butter
1 tablespoon corn oil or 1 tablespoon vegetable oil

Steps:

  • Trim crusts off bread and save them for another use.
  • 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.
  • Cool slightly.
  • Peel.
  • Cut potatoes into large pieces.
  • Refrigerate until cold, about 30 minutes.
  • Mash potatoes with fork or run through ricer into large bowl.
  • 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 should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.

SCHUPFNUDELN (GERMAN FRIED POTATO DUMPLINGS)



Schupfnudeln (German Fried Potato Dumplings) image

These fried potato dumplings, called Schupfnudeln in German, are irresistible. The potatoes should be cooked the day before, as then the dumplings are easier to shape. Serve as a side as you would any other potato.

Provided by nch

Categories     World Cuisine Recipes     European     German

Time 40m

Yield 6

Number Of Ingredients 6

2 large starchy potatoes, such as russet or Yukon Gold
2 large eggs
1 ¾ cups flour, or as needed
salt and freshly ground black pepper to taste
1 pinch ground nutmeg
2 tablespoons butter

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
  • Peel cooked potatoes and place into a large bowl. Mash with a potato masher. Add eggs and flour and mix until well combined. Season with salt, pepper, and nutmeg.
  • Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water.
  • Bring water to the boil in a large pot over high heat, then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon, put them in a colander, and drain well.
  • Heat butter in a skillet over medium heat and saute Schupfnudeln until golden brown and crisp from all sides, 5 to 10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.

Nutrition Facts : Calories 286.1 calories, Carbohydrate 49.5 g, Cholesterol 72.2 mg, Fat 6 g, Fiber 3.7 g, Protein 8.4 g, SaturatedFat 3.1 g, Sodium 58.7 mg, Sugar 1.2 g

GERMAN POTATO DUMPLINGS



German Potato Dumplings image

Make and share this German Potato Dumplings recipe from Food.com.

Provided by Donna M.

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 3

4 -6 medium potatoes
1 teaspoon salt
all-purpose flour, as needed

Steps:

  • Peel raw potatoes and grate finely.
  • Put potatoes in a bowl and press down on them while tipping bowl to pour off as much liquid as possible.
  • Stir in salt.
  • Add as much flour as needed to make a firm dough.
  • Have a pot of boiling water ready and drop in portions of dough with a tablespoon.
  • Boil gently, uncovered, until dumplings float.
  • Serve with onions which have been sauteed in butter until they are caramelized, poured over top of dumplings; or also good with sauerkraut.
  • You can also add some grated onion to the dumpling dough if you like (about a tablespoon).
  • Leftovers are good sliced and fried in butter.

Nutrition Facts : Calories 164, Fat 0.2, SaturatedFat 0.1, Sodium 594.1, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3

KARTOFFELKLöSSE (GERMAN POTATO DUMPLINGS) RECIPE - (4/5)



Kartoffelklösse (German Potato Dumplings) Recipe - (4/5) image

Provided by JimMac

Number Of Ingredients 5

1 kg / 2 lbs of starchy potatoes
2 teaspoons of salt
1/4 teaspoon of freshly grated nutmeg
1/2 cup of plain white flour
1 egg

Steps:

  • Scrub and rinse the potatoes well and place in a large saucepan of cold water. Bring the unpeeled potatoes to the boil, add salt and simmer the potatoes for around 35 minutes or until they are just tender. Drain the potatoes and cool them slightly -just enough so that you can handle them. You should now be able to peel the skins away from the flesh of the potatoes with your bare hands. Once all the potatoes are peeled, cut them into even-sized pieces and refrigerate until cold. The potatoes can be prepared the previous day, if desired. Mash the potatoes with a fork or mashing tool in a large bowl. Mix in the salt and freshly grated nutmeg. Add half a cup of flour and mix to combine. With your hands knead the mixture in the bowl until a smooth soft dough forms, add more flour by the tablespoon if the dough remains sticky. Combine one beaten egg with the mixture. Form the mixture into smooth round balls using ¼ of a cup of dough for each ball. At this stage you may wish to insert acrouton, prune or other filling into each dumpling. Croutons are traditionally used to soak up any extra moisture inside the Kartoffelkloesse. Stoned prunes are a common filling when accompanying a Roast Goose at Christmas. A small spoonful of cooked, flavoured ground beef / mince is also a tasty alternative. Seal the filling closed inside each of the Kartoffelklösse. In a large saucepan of salted simmering water, almost boiling, poach the completed dumplings in batches of 4 to 5. Do not place more than 4 to 5 dumplings in the pot at any one time - to prevent them from sticking together or touching during cooking, which could cause them to fall apart! Cook the dumplings for 10 to 15 minutes or until the dumplings rise to the surface. Remove and drain each of the Kartoffelklösse with a slotted spoon into a serving dish. Keep the dish covered to conserve heat while the remaining dumplings are cooked. (Serves 4 to 6)

GERMAN POTATO DUMPLINGS



German Potato Dumplings image

I love Potato Dumplings and have so far always used the stuff from a packet. But I cant buy that anywhere in the UK, so I had to make my own. After many trials and failures these finally worked and were lovely!

Provided by Jana Steinhagen

Categories     European

Time 4h25m

Yield 4 serving(s)

Number Of Ingredients 6

4 large potatoes
150 g plain flour
50 g potato starch
2 eggs
2 pinches salt
nutmeg, 1 grating

Steps:

  • Cook the potatos in their skins for 30 minutes and leave to cool in the refrigerator for several hours.
  • then peel the potatos and mash them.
  • mix the eggs into the flours and add the mashed potatos, season with salt and nutmeg.
  • kneed into a dough.
  • the dough should be quite dry otherwise the dumplings will fall apart when cooked.
  • shape the dough on a floured surface with floured hands into a roll and cut into 8.
  • make them into balls.
  • drop the dumplings into boiling salted water and simmer the dumplings for 20 odd minutes.

Nutrition Facts : Calories 536.1, Fat 3.3, SaturatedFat 0.9, Cholesterol 105.8, Sodium 142.5, Carbohydrate 110.8, Fiber 10.1, Sugar 3.6, Protein 16.3

Tips:

  • For the creamiest mashed potatoes, use a ricer to remove any lumps.
  • Season the mashed potatoes well with salt, pepper, and nutmeg.
  • Let the mashed potatoes cool slightly before adding the eggs, this will help prevent the eggs from scrambling.
  • Be careful not to overmix the potato mixture, otherwise the dumplings will be tough.
  • Bring the water to a gentle simmer before adding the dumplings, this will help prevent them from breaking apart.
  • Cook the dumplings for about 10 minutes, or until they are cooked through.
  • Serve the dumplings with your favorite gravy or sauce.

Conclusion:

Potato dumplings are a delicious and versatile dish that can be served as a main course or a side dish. They are easy to make and can be customized to your liking. With endless stuffing possibilities, they are a great way to use up leftover mashed potatoes. Whether you are looking for a hearty and filling meal or a light and fluffy side dish, potato dumplings are a great option.

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