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Soft, pillowy potato dumplings made from fluffy riced potatoes, a classic German-American comfort food. Known as Kartoffelklöße, they are the perfect side dish to soak up rich gravies from roasts and stews, and are surprisingly simple to master at home.
For 4 servings
Cook the Potatoes
Prepare the Potato Base
Form the Dumpling Dough
Soft, pillowy potato dumplings made from fluffy riced potatoes, a classic German-American comfort food. Known as Kartoffelklöße, they are the perfect side dish to soak up rich gravies from roasts and stews, and are surprisingly simple to master at home.
This german_american recipe takes 50 minutes to prepare and yields 4 servings. At 500.34 calories per serving with 13.33g of protein, it's a moderately challenging recipe perfect for side or dinner.
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Shape the Dumplings
Cook the Dumplings
Garnish and Serve
Add 2 tablespoons of finely chopped fresh herbs like chives, dill, or parsley directly into the dumpling dough for a fresh, aromatic flavor.
Substitute half of the russet potatoes with roasted and mashed sweet potatoes for a slightly sweet and colorful variation. You may need to adjust the flour amount.
Serve the dumplings as a main course by tossing them in a simple tomato basil sauce, a creamy Alfredo, or a brown butter and sage sauce, topped with grated Parmesan cheese.
The complex carbohydrates from potatoes and flour offer a significant source of energy, making this a filling and satisfying side dish that can fuel your body for hours.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals, contributing to heart and blood pressure health.
As a dense and hearty food, potato dumplings can promote a feeling of fullness, which may help with portion control and prevent overeating during a meal.
A serving of three potato dumplings contains approximately 430-460 calories, primarily from carbohydrates and fats from the butter.
Potato dumplings are a hearty, energy-dense food. While they provide potassium and carbohydrates for energy, they are best enjoyed in moderation as part of a balanced meal due to their high calorie and carb content.
Dumplings typically fall apart for a few reasons: the potato dough was too wet, there wasn't enough binder (flour/starch/egg), or the water was boiling too vigorously. Ensure your potatoes are dry and the water is at a gentle simmer.
Yes. You can shape the raw dumplings, place them on a floured baking sheet without touching, and freeze until solid. Then, transfer them to a freezer bag. Boil them directly from frozen, adding about 5-7 extra minutes to the cooking time.
It's not recommended. Leftover mashed potatoes often contain milk, butter, and cream, which makes the moisture content unpredictable and can lead to gummy or dense dumplings. It's best to start with freshly cooked, plain potatoes.
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