Kartoffelklöße (German Potato Dumplings)

When I posted the recipe for Sauerbraten recently, I promised I would also share the recipe to prepare the accompanying large potato dumplings called Klöße (singular Kloß). Kartoffel is German for potato. There are many variations of the recipe. The ones I made are much bigger and more creamy than their Italian cousins, potato gnocchi, because they are enriched with butter and egg yolk. They are a festive alternative for regular boiled potatoes with dishes that come with a lot of sauce, like Sauerbraten.


Makes 6 to 8 Klöße, enough to serve 3 to 4 as a side

500 grams (1.1 lbs) starchy potatoes

100 grams (2/3 cup) potato starch

1 egg yolk

1 Tbsp butter


freshly grated nutmeg


Peel the potatoes and cut them into chunks. Rinse them with cold water. Put them in a pot and barely cover with water. Bring to a boil.

Cover and boil the potatoes until they are tender, 20 to 25 minutes.

Drain the potatoes and put the pot over low heat to allow to dry them for a minute.

Rice the potatoes using a potato ricer or a food mill.

Add salt, freshly grated nutmeg, and butter (cut into small pieces).

Stir to mix.

Add potato starch and egg yolk.

Knead with your hands to include them into a homogeneous dough.

Now shape into 6 to 8 balls using your hands. This is easier if your hands are either moist or dusted with flour.

Bring a pot of water to a boil. When the water boils, reduce the heat so that it simmers gently. Now gently add the Klöße to the hot water.

Increase the heat if needed so that the water simmers.

Cover and simmer…

…until the Klöße are truly floating, 10 to 20 minutes.

Lift them out of the hot water with a strainer, and serve.



Shrimp-Crusted Grouper with Spinach and Butter Beans is a dish that was inspired by something I had on Ocean Drive in Miami Beach at A Fish Called Avalon.

18 thoughts on “Kartoffelklöße (German Potato Dumplings)

  1. Just cannot believe one egg yolk and a Tb of butter was all it took : must the most ‘saftig’ Klõsse I have ever seen ! I’d want three on a plate too . . . . 🙂 !

    Liked by 1 person

    1. I would say they would be more of a substitute for mashed potatoes. Then the difference in effort is not so big, the texture and flavor are different, and it certainly looks a lot better 🙂

      Liked by 1 person

  2. Wow, just like home 🙂 Love these.
    Btw, there is a distinction between
    “cooked” potato dumplings (yours)
    “raw” potato dumplings, which are even better.
    The cooked ones are made of cooked potatoes, the raw ones of raw potatoes, then cooked. 🙂

    Liked by 1 person

  3. I agree with with Hans: While “Seidenlöße” (translates to silk dumplings) are very good, dumplings made of cooked and raw potatoes are exceptional. I have never heard of dumplings made of 100% raw potatoes. Most recipes call for 1/3 cooked and 2/3 raw potatoes. You don’t need flour, eggs or starch (if you have the right potatoe). The flavour is very distinctive. So is the texture. In some regions these dumplings are called “hairy” dumplings. The grated raw potatoes make for a characteristic texture. It is most important to use very good starchy potatoes. I never use potatoes from the supermarket. The best potatoes grow in the north of Germany. I do love “raw” dumplings. However, they might be an acquired taste for some people.

    Liked by 1 person

  4. I know I would love this potato dumpling, because I love any type of dumplings! The Hungarians have a large dumplings made with totasted croutons that is also boiled like your recipe but I always like to crisp them in a hot pan with butter. It is so good!

    Liked by 1 person

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