As a longtime food blogger, I’m sharing my Potato Dumpling Recipe that finally cracks the code on perfectly thick, starchy dumplings that complement any main.

Jump to Recipe

I grew up thinking Kartoffelkloesse were the kind of dish that could fix a bad dinner. These thick, starchy spheres are oddly elegant, and when you make them with starchy potatoes and a little potato starch they have that perfect chew that keeps you coming back.

I adore serving them alongside a rich roast or slipping them into German Potato Dumplings Recipes and other Easy German Recipes that sneak comfort into every bite. I won’t pretend every batch is flawless, sometimes they fall apart or feel gummy, but those mistakes are part of the fun and make you try again.

Ingredients

Print Recipe (No Advertisments)

Starchy potatoes supply carbs and fiber, help bind the dumpling and give hearty flavor.
Egg adds protein and moisture, helps hold the dough together and adds richness.
Potato starch boosts chew and elasticity, it’s a gluten free binder for soft dumplings.
Flour gives structure and a subtle wheaty flavor, but adds gluten and calories.
Dry breadcrumbs add texture and soak up moisture, they make a firmer center.
Butter brings fat for flavor and silkiness, brown it for nutty caramel notes.
A pinch of nutmeg adds warm, slightly sweet spice that lifts savory potato flavors.

Ingredient Quantities

about 2 lb (900 g) starchy potatoes, Russet or Yukon Gold

1 large egg

3/4 cup (90 g) potato starch

1/2 cup (60 g) all purpose flour

1 tsp fine salt

pinch ground nutmeg

1/2 cup (50 g) fine dry breadcrumbs (optional)

2 tbsp unsalted butter (optional)

freshly ground black pepper, a little if you like

How to Make this

Print Recipe (No Advertisments)

1. Scrub about 2 lb (900 g) starchy potatoes and boil them whole or halved in salted water until very tender, about 20–25 minutes; drain well.

2. While still hot, peel and press through a ricer or mash very finely so there are no lumps; spread on a tray to cool until just warm.

3. Mix in 1 large egg, 1 tsp fine salt, a pinch ground nutmeg and a little freshly ground black pepper, stir gently.

4. Add 3/4 cup (90 g) potato starch and 1/2 cup (60 g) all purpose flour, fold in carefully until a soft, slightly sticky dough forms; don’t overwork it or it gets gluey.

5. If the mixture is too wet add a tablespoon more starch at a time; if too dry it will crack. Chill the dough 15–30 minutes so it firms up and is easier to handle.

6. Optional filling: melt 2 tbsp unsalted butter in a pan, add 1/2 cup (50 g) fine dry breadcrumbs and toast until golden, season lightly; let cool.

7. Portion the dough into equal pieces (about golf ball size), flatten each piece, put a teaspoon of toasted breadcrumbs in the center if using, then fold and roll into smooth balls; dust your hands with a little starch if sticky.

8. Bring a large pot of salted water to a gentle simmer, not a rolling boil. Add dumplings carefully; they may sink at first.

9. When they float, simmer gently for another 12–15 minutes depending on size, then remove with a slotted spoon and drain well.

10. Serve hot with a pat of butter or browned butter and extra toasted breadcrumbs, or alongside roasts and gravy.

Equipment Needed

1. Large pot (5 qt or bigger) for boiling the potatoes and simmering the dumplings
2. Slotted spoon or skimmer to lift and drain the dumplings
3. Colander to drain the boiled potatoes well
4. Potato ricer or fine masher to get a lump free mash
5. Large mixing bowl for combining the potato, egg and flours
6. Measuring cups and spoons, plus a kitchen scale if you have one for accuracy
7. Baking tray or sheet to spread the potatoes on to cool and to chill the dough
8. Small skillet and wooden spoon for toasting breadcrumbs (optional)
9. Rubber spatula or wooden spoon, paring knife or peeler, and clean hands for shaping; keep extra potato starch nearby for dusting if sticky

FAQ

Q: Which potatoes should I use?

A: Use starchy types like Russet or Yukon Gold, not waxy red or new potatoes. Starchy ones give light, fluffy dumplings while waxy ones make them gluey or dense.

Q: Should I boil or bake the potatoes?

A: Bake or steam if you can, they stay drier that way. If you boil, do it whole with skins on then let them dry off a bit. Rice or mash them while still hot so they stay fluffy, but don’t overwork the mash or it gets gluey.

Q: Why potato starch and can I swap it?

A: Potato starch gives the elastic yet tender texture classic for Kartoffelkloesse. You can try tapioca or cornstarch but texture will change, you may need to tweak amounts. Best to stick with potato starch if possible.

Q: How do I know they are cooked?

A: They will float to the surface when cooked, then let them simmer for about 5 to 8 more minutes. Test one to be sure it’s set through the middle before serving.

Q: My dough is too sticky or too crumbly. Help?

A: If sticky, chill it 15 minutes and add a little more potato starch, a tablespoon at a time. If crumbly add a beaten egg or a spoon of hot mashed potato, mix gently. Don’t overwork the dough, it ruins the texture.

Q: Can I make them ahead or freeze them?

A: Yes. Shape dumplings, freeze on a tray until solid, then bag them. Cook from frozen in simmering salted water, add a few extra minutes. You can also cook, cool, then freeze. Reheat by simmering or pan frying in butter and toasted breadcrumbs for crunch.

German Potato Dumplings (Kartoffelkloesse) Recipe Substitutions and Variations

Potatoes: if you dont have starchy russets, use about 4 cups cold leftover mashed potatoes (plain, no milk or butter) or rehydrated instant potato flakes. Itll change the feel a bit but they still hold together.
Potato starch: swap 1:1 with cornstarch or tapioca starch, they give similar binding though cornstarch can be a tad less glossy.
All purpose flour: use an equal amount of a gluten free 1 to 1 baking blend for a GF version, or try 1/2 cup rice flour plus 1/4 cup extra potato starch for lighter dumplings.
Egg: replace the large egg with a “flax egg” made from 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 minutes), or use 3 tbsp aquafaba. Both bind but give a slightly softer texture.

Pro Tips

1. Cool the mashed potatoes on a tray so steam can escape, if they stay too hot the dough will end up gummy, spread them thin and let them go from piping hot to just warm before you mix in the egg.

2. Always make one test dumpling and cook it first, that way you can tweak the dough with a tablespoon more starch or a tiny splash of water before you form the whole batch.

3. Chill the dough 15 to 30 minutes, it firms up and is way easier to handle, also dust your hands with potato starch not flour if the surface feels sticky.

4. If you want to make ahead freeze them on a tray until solid then bag them, they can go into simmering water from frozen but add a few extra minutes to the cook time; for serving brown butter and toasted breadcrumbs right before plating for best texture.