Kartoffelklöße: Classic Potato Dumplings
These are not soft, airy gnocchi; they have a firm, satisfying chew that stands up to heavy gravies or braised meats. You want a dumpling that holds its shape entirely when lifted from the pot with a slotted spoon.
Control the moisture, control the dumpling.
If the mixture feels too wet, the dumplings will fall apart in the water. Use a kitchen towel to wring every drop of liquid from the raw potatoes.
- potato ricer
- fine-mesh cheesecloth or clean kitchen towel
- large mixing bowl
- wide, heavy-bottomed pot
What goes in.
- 1.5 lbstarchy potatoes (Russets), peeled
- 1/2 cuppotato starch
- 1large egg
- 1 tspfine sea salt
- 1/4 cupstale bread cubes, toasted golden
Moisture Extraction
After grating the raw potatoes, wrap them tightly in a clean tea towel and twist until no more liquid comes out. The starch will settle at the bottom of the drained liquid; pour off the water and add that concentrated starch back into your dough.
The method.
Prepare the potatoes
Boil 1 lb of potatoes until tender, then pass them through a ricer while hot. Grate the remaining 0.5 lb of raw potatoes on the finest setting of a box grater.
Drain and combine
Wring the raw potato shreds dry using a towel. Mix the warm riced potatoes, the dried raw shreds, the settled potato starch, the egg, and the salt in a large bowl.
Form the spheres
Take a palm-sized portion of dough, flatten it, press one toasted bread cube into the center, and roll it back into a smooth, crack-free sphere.
Poach
Bring a large pot of heavily salted water to a boil, then reduce to the lowest heat so the surface barely trembles. Gently drop in the dumplings.
Test and serve
Let them cook for about 20 minutes. They are ready the moment they bob to the surface and stay there.
Other turns to take.
Bacon-filled
Replace the toasted bread cube with a small piece of crispy, rendered bacon.
Herb-infused
Add finely chopped fresh parsley or marjoram directly into the dough mixture.
When it doesn't go to plan.
Always do a test dumpling first; drop one in the water to ensure it holds together before cooking the entire batch.
Do not let the water come to a rolling boil, as the agitation will break the delicate skin of the dumplings.
If the dough feels sticky, add a tablespoon of potato starch at a time until it is pliable but not tacky.
The ones that keep coming up.
Can I use leftover mashed potatoes?
It is best to use freshly boiled, hot potatoes for the riced portion to ensure the starch gelatinizes correctly with the egg and raw potato mix.
Why did my dumplings fall apart?
Usually, this means there was too much residual moisture in the raw potatoes or not enough potato starch added to the dough.
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