Potato Dumplings
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
6 steps. 20 minutes total.
- 1
Step 1
- a.Cook the Potatoes
- b.Scrub the potatoes but leave them unpeeled. Place them in a large pot and cover with cold water by at least an inch.
- c.Bring to a boil and cook for 20-25 minutes, or until tender and easily pierced with a fork.
- d.Drain the potatoes thoroughly and let them sit for a minute to steam dry.
- 2
Step 2
- a.Prepare the Potato Base
- b.While the potatoes are still hot, carefully peel off the skins. The skins should come off easily.
- c.Pass the hot potatoes through a potato ricer onto a large baking sheet. If you don't have a ricer, mash them until completely smooth with no lumps.
- d.Spread the riced potatoes in a thin layer on the baking sheet to cool and allow steam to escape for about 15-20 minutes. This drying step is crucial for light, non-gummy dumplings.
- 3
Step 3
- a.Form the Dumpling Dough
- b.Transfer the cooled, dry potatoes to a large mixing bowl.
- c.Sprinkle the all-purpose flour, potato starch, 1 tsp of salt, and ground nutmeg over the potatoes.
- d.Add the lightly beaten eggs. Use your hands or a fork to gently combine the ingredients until a soft, pliable dough forms. Do not overmix, as this will make the dumplings tough.
- 4
Step 4
- a.Shape the Dumplings
- b.Lightly flour your hands and a clean work surface.
- c.Divide the dough into 12 equal portions. Gently roll each portion into a smooth ball, about 2 inches in diameter.
- d.If using croutons, press one into the center of each ball and pinch the dough to seal it completely. The crouton helps the center cook evenly.
- 5
Step 5
- a.Cook the Dumplings
- b.Bring a large pot of water to a boil, then reduce the heat to a gentle simmer. Add the 2 tsp of salt for the boiling water.
- c.Carefully lower the dumplings into the simmering water using a slotted spoon. Do not overcrowd the pot; cook in two batches if necessary.
- d.Simmer for 15-20 minutes. The dumplings will float to the surface when they are nearly done. Allow them to cook for another 2-3 minutes after they float to ensure the center is cooked through.
- e.Remove the cooked dumplings with a slotted spoon and let them drain briefly.
- 6
Step 6
- a.Garnish and Serve
- b.While the dumplings are cooking, melt the butter in a small saucepan until it's just starting to brown.
- c.Arrange the hot dumplings on a serving platter.
- d.Drizzle with the melted butter and sprinkle generously with freshly chopped parsley.
- e.Serve immediately with your favorite roast or stew.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use starchy potatoes like Russets or Idaho for the fluffiest, lightest dumplings. Waxy potatoes can become gummy.
- 2A potato ricer is highly recommended over a masher. It creates a finer, more uniform texture without developing gluten.
- 3The most critical step is allowing the cooked, riced potatoes to cool and dry. Excess moisture will require too much flour, resulting in heavy, dense dumplings.
- 4Work the dough as little as possible. Mix just until it comes together to keep the dumplings tender and light.
- 5Cook the dumplings at a gentle simmer, not a rolling boil. A vigorous boil can cause them to break apart.
- 6For an extra layer of flavor and texture, toast some breadcrumbs in the melted butter before drizzling it over the finished dumplings.
Adapt it for your goals.
Herb Dumplings
Add 2 tablespoons of finely chopped fresh herbs like chives, dill, or parsley directly into the dumpling dough for a fresh, aromatic flavor.
Sweet Potato DumplingsSweet Potato Dumplings
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.
Gnocchi Style ServingGnocchi-Style Serving
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.
Why this is on our healthy list.
Provides Sustained Energy
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.
Rich in Potassium
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.
Promotes Satiety
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.
Frequently asked questions
A serving of three potato dumplings contains approximately 430-460 calories, primarily from carbohydrates and fats from the butter.