Mutti's German Potato Dumplings ❤️
➤ by Oma Gerhild Fulson
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German Potato Dumplings, aka Kartoffelklösse. This invokes great memories of my Mutti's
Sunday dinners. Her recipe uses cooked potatoes to create a traditional dumpling that goes well with almost any meat and gravy.
I found this recipe, the one I've added below, in my Mutti's handwritten cookbook.
It is one that I have made often, always with success ... and always brings me back to sitting at a wonderfully laden table, usually with rouladen and red cabbage.
This page in her cookbook for potato dumplings is so worn!
Why? It's THE traditional side dish that she served with almost anything.
Although it often was served with rouladen, it was just as delicious with her sauerbraten or pork pot roast.
Best of all was that if there were leftovers. They tasted so fabulous sliced and fried in butter the following day. Served plain or with leftover gravy ... memories!
Perhaps make a double batch, just to have leftovers!
These dumplings really taste best when they've got the butter-fried bread croutons in the middle, so try not to miss that step, even if you're in a hurry.
There's also a super good reason to put the crouton in there. They ensure that the center of the dumpling is cooked!
Well, since there's no 'raw' dough in the middle, the dumplings cook quicker and through and through.I don't think I explained that well, but, I think you'll understand once you make them. :)
Test to check that the Dumplings won't fall apart ...
> Test cook one dumpling to make sure it stays together, before you cook the rest. If it doesn't, you'll need to add a bit extra flour or liquid, depending on how sticky or dry your 'dough' is.
> To keep the dumplings from sticking to your hands when you are forming them, you can either wet your hands with water, or dust your hands with flour. Either way works.
> By the way, that 'test' dumpling is a great treat to nibble on while you cook the rest of the dumplings. The advantage of being the cook!
My Mutti ...
She had another recipe she often used, but I can’t find a copy of it anywhere. She called it “Halbseidene Klösse” meaning “half-silk dumplings”. I remember her using a mixture of cooked potatoes and raw ones. Not sure if this was her attempt to mimic the Thüringer Klösse and minimize the work.
However, these potato dumplings that I've posted here, were the ones she made especially as she was older, because she loved to do as much work ahead as she could.
That meant she’d cook extra potatoes the day before so she could quickly mix up the dumplings just before we came to visit. And, she’d always insist we come for dinner, (How could we refuse?), since she enjoyed seeing us enjoy her food.
Mutti's German Potato Dumplings ❤️
- about 2¼ lb starchy potatoes
- 4 slices day old bread
- 2 tbsp butter
- about 1⅓ cups cornstarch
- 2 eggs
- 1 tsp salt
- Cook the potatoes in their skins the day before or early in the day. Cool slightly and peel. Rice the potatoes (or mash if you don't have a ricer). Let them become totally cold, cover, and refrigerate several hours or overnight.
- Make croutons by cutting bread into cubes.
- Melt the butter in a saucepan over medium heat. Add the bread cubes and fry, stirring frequently, until nicely browned on all sides. Remove from heat and set aside to cool.
- Mix into potatoes, 1 cup cornstarch, eggs and salt to make a dough that holds together when formed into dumplings. If the mixture is too moist, add a bit more cornstarch.
- Form 12 - 14 dumplings, approximately 2 inches in diameter, adding a few croutons to the middle of each dumpling.
- Drop gently into pot of boiling, salted water. Simmer gently, uncovered, about 15 - 20 minutes.
- Remove with slotted spoon and serve immediately.
Want nutritional information? Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.
Need help doing conversions between cups and grams, etc.? Use this site to give you all the different conversions for the different types of ingredients.
Leave a comment about this recipe or ask a question?
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
Have Oma by your side ... helping you
* * * * *
Want nutritional information for a recipe?
Copy and paste the ingredient list and the number of servings into Calorie Count.
It will give you an approximate calculation.
Need help doing conversions
between cups and grams or any such thing?
Use this site to give you all the different conversions for the different types of ingredients.
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Words to the Wise
"A wise child accepts a parent's discipline, a mocker refuses to listen to correction."
Proverbs 13:1 (NLT)
German Potato Dumplings made Just like Oma
By Oma Gerhild Fulson
German potato dumplings invoke great memories of my Mutti's Sunday dinners. Using cooked potatoes, she created these scrumptious traditional dumplings!
For the full recipe, scroll up ...