Kartoffelklöße (Traditional German Potato Dumplings)

Add potato starch, salt, and egg (if using) to the riced potatoes.
Gently mix until the dough is soft and pliable. Do not overmix or the dumplings may become gummy or dense.

Divide the dough into equal portions.
Roll each portion into a smooth ball, about 2 inches in diameter.
Set aside on a lightly floured surface or parchment paper to prevent sticking.

Bring a large pot of salted water to a gentle boil.
Carefully lower the dumplings into the water.
Reduce heat to a simmer and cook until the dumplings float to the surface, about 10–15 minutes.
Remove gently with a slotted spoon and serve warm.

💡 Expert Tips for Perfect Dumplings

✅ Use starchy potatoes – These absorb less water and hold their shape better.
✅ Don’t overwork the dough – Gentle mixing ensures a soft, fluffy dumpling.
✅ Simmer, don’t boil – Boiling water can cause the dumplings to fall apart. A gentle simmer is key.
✅ Use a ricer – For the smoothest, most traditional texture, a potato ricer is essential.

Kartoffelklöße are the ideal companion to rich German dishes. Try them with:

🧈 For a vegetarian option, serve them with:

Make-Ahead: Prepare the mashed potato mixture a day in advance and store in the refrigerator. Shape and cook right before serving.
Storage: Store cooked dumplings in an airtight container in the fridge for up to 3 days.
Freezing: Freeze uncooked dumplings on a tray. Once solid, transfer to a freezer bag. Cook straight from frozen — just add a few extra minutes to the cooking time.
Reheating: Reheat gently in simmering water or steam to retain texture.

These homemade Kartoffelklöße are:

✅ Authentic
✅ Easy to make
✅ Hearty and filling
✅ The perfect partner for rich German gravies and roasts

With just a few ingredients and simple steps, you can recreate this classic dish at home — just like Oma used to make!

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