Kartoffelklöße: Classic Potato Dumplings
This is a dish of simple components transformed by technique. When executed correctly, the dumplings possess a slight chew and a neutral base that stands up to heavy gravies or buttered sauces.
Manage the moisture
The biggest failure point is excess water. Use an old kitchen towel to wring out the grated raw potatoes until they feel like dry lint.
- large pot
- ricer
- fine-mesh cheesecloth or tea towel
- large mixing bowl
What goes in.
- 1.5 lbstarchy potatoes, peeled and boiled
- 1 lbstarchy potatoes, peeled and raw
- 0.5 cuppotato starch
- 1 tspsalt
- 0.25 tspfreshly grated nutmeg
Extraction of liquid
After grating the raw potatoes, wrap them in a tea towel and twist with force. If the potatoes remain damp, the dumplings will dissolve in the water.
The method.
Prepare the cooked base
Boil the 1.5 lbs of potatoes until tender. Drain, let them steam dry in the colander for five minutes, then pass them through a ricer while still hot.
Process the raw potatoes
Grate the raw potatoes on the finest setting of your box grater. Transfer them to a cloth and wring until no more liquid emerges.
Combine
Mix the riced potatoes and wrung-out raw potatoes in a bowl. Add the potato starch, salt, and nutmeg. Knead just until a cohesive, smooth dough forms.
Form the dumplings
Roll the dough into balls about the size of a tennis ball. Ensure the surfaces are smooth, free of cracks.
Simmer
Bring a large pot of salted water to a gentle simmer—not a rolling boil. Drop the dumplings in carefully. Cook for 20 minutes; they are done when they float to the surface.
Other turns to take.
Crouton-Stuffed
Press a small cube of toasted white bread into the center of each ball before sealing, providing a contrast in texture.
When it doesn't go to plan.
Test one dumpling first; if it falls apart in the water, add an extra tablespoon of potato starch to the dough.
Use starchy potato varieties; waxy potatoes will result in a gummy, heavy texture.
Do not crowd the pot, as the sudden drop in water temperature can compromise the structure of the dumplings.
The ones that keep coming up.
Can I use cornstarch instead of potato starch?
Potato starch is preferred as it maintains the intended neutral flavor and specific gelatinization properties needed for this dish.
How do I keep them warm while the rest finish cooking?
Place them in a covered bowl over a pot of steaming water, or keep them in a low oven set to 150F.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe