Mutti's German Potato Dumplings ❤️

➤ by Oma Gerhild Fulson

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!

How?

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. :)

Potato Dumpling Pointers:

• 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. 
• 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. 
• 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.

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Pin the following post so you can quickly find your German Potato Dumpling recipe when you're pulling out your stock pot, potato ricer, or potato masher, and the rest of your ingredients...

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