German Potato Dumplings (Kartoffelklöße)
by Diana Rattray
sideminimal ingredientsrich sauces
Yield: 12 to 14 dumplingsPrep: 20 minsCook: 45 mins
Ingredients
You have 1 of 6
produce
- ○2 poundsstarchy potatoes(such as russets or Idaho)
protein
- ○2 largeeggs(lightly beaten)
dairy
- ✓4 to 6 tablespoonsbutter(melted)
pantry staple
- ✓1 1/2 teaspoonssalt(or to taste, plus more for the cooking water)
- ○1/8 teaspoonground nutmeg(preferably freshly grated)
- ○potato starch(or more as needed)
other
- ○buttered breadcrumbs, freshly ground black pepper, and/or parsley(for garnish, optional)
Instructions
- Gather the ingredients.
- Peel 2 pounds starchy potatoes and cut them into large chunks.
- Put the potatoes in a large saucepan, cover them with salted water, and bring them to a boil over high heat. Lower the heat to medium; cover the pan and cook for about 20 to 25 minutes until the potatoes are tender. Drain well.
- Rice the potatoes and spread them out on a large baking sheet or waxed paper; let them cool for about 30 minutes or until completely cooled. You should have about 6 cups (800 grams) of riced potatoes.
- Bring a large pot of salted water to a boil.
My notes
A tasty recipe with minimal ingredients! They are mild in flavor and the breadcrumbs bring crunch and a balance to the texture. These dumplings go great with rich sauces such as a gravy or mushroom sauce, or you can serve them as a side dish to a meaty stew.