Georg's Potato Dumplings

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 look at My Oma’s Dumplings & Noodles eCookbook and enjoy the traditional taste of German cuisine!

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?

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 tsp salt

Optional:

  • 1 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 - 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

You might like these

  • Recipes for Dumplings made Just like Oma

    These recipes for dumplings have been sent in by our German Foodie Fans. There are so many versions of just potato dumplings, that you're sure to find one that suits you.

  • Don't have German flours and you want to bake?

    Your recipe calls for German flours and you don't live in Germany? What can you do? Check out this new post from blogger Kathy Gallo and you can still enjoy a Kaffeeklatsch, just like Oma!

Follow Oma on Social Media:

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. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

Newest Recipes

  1. Simple Oven Fried Chicken ~ Oma's Brathendl

    Finger-lickin' good oven fried chicken pieces, easy and economical, perfect for family night dinners, for company, and even Oktoberfest! It’s Brathendl, Oma-style!

    Go to the recipe

  2. Best Pound Cake Recipe ~ Oma's Sandkuchen

    My best pound cake recipe (Sandkuchen) is this one. My Oma made it, my Mutti made it, and now I make it! It's so quick and easy to make and tastes SO good!

    Go to the recipe

  3. Best German Braised Cabbage Recipe ~ Oma’s Bavarian Weisskraut

    Make the BEST Bavarian braised cabbage recipe that’s perfect for Oktoberfest or anytime you’re wanting a traditional German side dish. It’s Weisskraut, just like Oma makes it.

    Go to the recipe

*  *  *  *  *

Words to the Wise

"A person who promises a gift but doesn't give it is like clouds and wind that bring no rain."

Proverbs 25:14 (NLT)