Georg's Potato Dumplings

Oma's Amazon Shop

As an Amazon Associate, I earn from qualifying purchases.

This recipe for potato dumplings, aka Schlesiche Kartoffelklösse, was sent in by one of our readers, George from Ohio, USA. It's a traditional German food that becomes one of those German side dishes that fits to so many meals.

What's really great about this recipe is that there are so many options. Although most of the potatoes in this recipe are cooked and then riced, the addition, even though it is optional, of the raw potatoes makes this recipe special.

This recipe reminds me of one of my Mom's favorite potato dumplings she made using half raw potatoes and half cooked potatoes.

She called them Halbseidene Kartofelklösse, roughly translated as "half satiny potato dumplings"!

Grab your copy of My Oma's Dumplings & Noodles e-Cookbook and make those traditional German treats for your family today!

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

Thanks, Georg, for bringing back those memories. Mutti often made them to enjoy when she made Sauerbraten.

In Georg's original post he wrote, "When asked what she wants to eat for any meal, my daughter has been responding "dumplings" since she was 2.

This recipe is my mother's, who grew up in German Oberschlesien before WWII. It is also rather inexact as to amounts, because, well, as she told me many times, you just have a "feel" for it.

The use or exclusion of the optional ingredients changes the texture and color. For instance, the more raw potatoes you use, the "greyer" the dumplings.

I have found that kneading the dough for 10 minutes creates a very smooth, almost silky texture. If that's not important to you, knead it less.

In my house, we recognize that the dumplings are different every time - depends on the type and condition of the potatoes, the amounts added for the other ingredients, how long you knead it, etc. - but they're always good."

Ready to make Georg's dumplings?

Is the recipe below locked? Here's why. 

As an Amazon Associate, I earn from qualifying purchases.

For more German-inspired items that make life easier and yummier, especially in the kitchen and for entertaining, follow my Amazon Storefront.

Follow on Amazon ➙

Print Recipe

Georg's Potato Dumplings

This recipe for potato dumplings, aka Schlesiche Kartoffelklösse, was sent in by one of our readers, George from Ohio, USA. What's really great about this recipe is that there are so many options. Although most of the potatoes in this recipe are cooked and then riced, the addition, even though it is optional, of the raw potatoes makes this recipe special.

Prep Time 60 minutes

Cook Time 25 minutes

Total Time 85 minutes

Servings:

Makes 15 medium dumplings

Ingredients:

• 7 medium peeled and cooked potatoes
• approx. 1 - 1½ cups potato starch
• 2 teaspoons salt

Optional:

• 1 large egg
• 1 - 2 raw peeled and grated potatoes

Instructions:

1. Rice the potatoes.
2. In a large mixing bowl, push away the potatoes to create a space that is approximately ¼ of the potatoes.
3. Fill the space with potato starch. That should be about 1 - 1½ cups, but may be more or less, depending on the size of the potatoes.
4. Let it cool slightly (20 to 30 minutes), add salt, egg (optional) and raw grated potato(es) (also optional).
5. Knead as you might bread for 10 minutes. Form into medium balls, then press each ball slightly flat. They should end up about 2.5 inches (diameter) by 1.5 inches (thick).
6. Boil in salted water. When first added to the pot, they will sink. Boil (rolling boil) for 15 minutes AFTER THEY FLOAT BACK TO THE TOP.
7. Turn off heat, let stand in hot water for 5 minutes before taking them out of the pot.
8. Serve with gravy or butter, a roast, rouladen, or whatever you like. Red cabbage is not a must, but doesn't hurt, as well as some nice steamed green beans.
9. They are even better the next day sliced and fried! Mmmm!

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Newest Recipes

• 
• 
• 

1. Hasselback Potatoes – Oma's Fächerkartoffeln >

   
   Make these Fächerkartoffeln aka Hasselback Potatoes with either regular or sweet potatoes. Make them extra crispy with cheese and breadcrumbs and you have a treat that's amazing!

   Go to Recipe

2. German Pork Knuckle Recipe (Schweinshaxe): Crispy Roasted Hocks >

   
   Discover Oma's secret recipe for making crispy-skinned Bavarian Schweinshaxe (roasted pork knuckles). Authentic taste of Germany's traditional dish. Perfectly wunderbar.

   Go to Recipe

3. Oma's Kartoffelklöße – German Potato Dumplings >

   
   German potato dumplings, aka Kartoffelklöße and Kartoffelknödel, invoke great memories of my Mutti's Sunday dinners. Using cooked potatoes, she created these scrumptious traditional dumplings!

   Go to Recipe

*  *  *  *  *

Let's connect...

More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.