Kartoffelklösse is German for ‘Potato Dumplings’ and are traditionally served alongside a roast with lashings of gravy or with Sauerbraten and Rotkohl. They are especially popular in the Southern part of Germany. There are many different versions of these dumplings, here is one of my favorite ones. This is German food at its best.
Leftover potato dumplings can be enjoyed the following day thickly sliced and sauteed in butter.
- approx 1.8kg potatos (washed)
- 2 tbsp potato starch (or corn starch)
- Pinch of salt
- 2 slices of toast
- 2 tbsp butter
- Parsley to garnish
- Gravy
1. Cook one unpeeled potato in boiling salted water until tender, for around 25 min.
2. Peel the other potatoes and grate them. Put grated potatoes in a bowl with cold water until the cooked potato is done.<
3. Lay a dishcloth over a big bowl. Pour grated potatoes over dishcloth. Close cloth and squeeze in order to remove the excess water. Let water sit in bowl for 10 min. Carefully pour out water and keep the starch that remains at the bottom of the bowl.
4. Mash cooked potato with fork and mix with grated potatoes in bowl that contains the starch. Add a pinch of salt and cornstarch. Knead mixture with your hands.
5. Cut bread into 1/2 inch cubes and fry in butter until golden brown. Form dough into balls. Carefully make a hole in each ball and insert 2-3 bread cubes into centre. Roll dumplings in hands until bread cubes are fully enclosed.
6. In large pot, bring salted water to a boil. Cook dumplings for around 10 minutes or until dumplings rise to the top. Transfer dumplings to a large bowl. Garnish with chopped parsley.
7. Enjoy your delicious German potato dumplings with gravy!
