German Potato Dumplings (Kartoffelklöße)
These traditional German potato dumplings, known as Kartoffelklöße, are crafted from cold, riced potatoes combined with flour, farina, and eggs. Each dumpling features a savory browned breadcrumb center, providing a delightful textural contrast. Boiled gently, they emerge light and tender, serving as a hearty and comforting accompaniment to various main dishes.
Equipment
- 1 Potato Ricer Essential for smooth, consistent potato texture
- 1 Large Stockpot (8-10 quart) For boiling the dumplings without overcrowding
- 1 Large Mixing Bowl For combining dumpling ingredients
- 1 Skillet (10-12 inch) For browning the breadcrumbs
- 1 Slotted Spoon For carefully removing cooked dumplings
Ingredients
Main
- 6 tablespoons butter divided
- 1 cup dry white breadcrumbs
- 2 slices bread fresh white, cut into 1/2 inch cubes
- 3 1/2 cups cooked and riced potatoes cold, about 4 to 5 medium potatoes; russets or other baking potatoes
- 1/2 cup all-purpose flour
- 1/2 cup regular farina not quick-cooking
- 3 teaspoons salt divided
- 4 quarts water
- 1/8 teaspoon ground nutmeg freshly grated if possible
- 1/8 teaspoon ground white pepper
- 2 eggs lightly beaten
Instructions
- Melt 2 tablespoons of butter in a skillet over medium heat, add the dry white breadcrumbs, and cook, stirring constantly, until golden brown and toasted; set aside to cool.
- In the same skillet, melt another 2 tablespoons of butter over medium heat, add the 1/2-inch cubed fresh white bread slices, and cook until golden brown on all sides; remove and set aside.
- Ensure your cooked potatoes are cold and thoroughly riced into a large mixing bowl; avoid any lumps.
- Add the all-purpose flour, farina, 2 teaspoons of salt, ground nutmeg, and ground white pepper to the riced potatoes.
- Pour in the lightly beaten eggs and mix all ingredients gently with your hands until just combined into a dough; do not overmix.
- To form the dumplings, take about 1/4 cup of the potato mixture, flatten it into a disc, place 3-4 browned bread cubes and a pinch of the toasted dry breadcrumbs in the center.
- Carefully enclose the filling, then gently roll the mixture between your palms to form a smooth ball.
- Bring 4 quarts of water to a gentle simmer in a large stockpot, adding the remaining 1 teaspoon of salt.
- Carefully lower the formed dumplings into the simmering water, ensuring not to overcrowd the pot; cook in batches if necessary.
- Cook the dumplings for 20-25 minutes, or until they float to the surface and are cooked through, then remove them with a slotted spoon and serve immediately.
Notes
The success of these dumplings hinges on the potatoes. Always use starchy potatoes like Russets, and ensure they are thoroughly cold and riced before mixing. Warm potatoes will release too much starch, leading to a gluey, unappealing texture. Avoid overworking the dough, as this develops gluten and makes the dumplings tough; mix just until combined. When boiling, maintain a gentle simmer, not a rolling boil, to prevent the dumplings from breaking apart. Freshly grated nutmeg offers a superior aroma. For an extra layer of flavor, consider sautéing a finely minced onion with a small amount of butter before adding the breadcrumbs for the filling.