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Kartoffel Kloesse (Potato Dumplings)

Kartoffel Kloesse (Potato Dumplings)

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This is a great German recipe for potato dumplings. It makes a excellent side dish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until the potatoes are soft, about 20 minutes. Drain water, and place potatoes into a large bowl. Mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). Mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. Roll into walnut sized balls. If the dough is too sticky, you may want to mix in more flour or bread crumbs.
  2. Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the water. When they come up to the surface, allow them to boil uncovered for 3 minutes. Remove the dumplings with a slotted spoon, and keep warm.
  3. While you are waiting for the water to boil, melt the butter in a skillet over medium heat. Add onions and 1/4 cup of bread crumbs. Cook, stirring constantly, until the onions are tender, and the sauce has thickened some. Pour sauce over the dumplings before serving.
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Reviews

meliska
61
10/17/2007

If you leave the potato dough in the fridge overnight after mashing it makes it much easier to work with

AHIMMERODER
59
7/22/2005

I live in Germany and the proper spelling of these would be Kartoffel Klöss, I would omit the nutmeg and add bacon bits instead.

dprice099
52
11/15/2007

My very German family has been making a ariation of this recipe for years. We add the onion to the potatoes, do not use nutmeg and only butter browned bread crumbs on top. This variation was good although we prefer the recipe my grandmother brought from generations in Germany.