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Kartoffel Klöße Recipe: How to Make This Iconic German Dish

Potato dumplings are quite popular in Germany. The use of potatoes in many dishes gives people a lot of nutrition. There are a variety of potato dumplings in Germany, and a famous one is the Kartoffel Klöße.

Ingredients

Rohe Kartoffel Klöße
  • 6 to 8 (medium size) potatoes
  • 1/4 cup flour
  • 2 eggs
  • 1 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 2 Tbsp. Margarine or butter
  • 3 slices bread, cut into cubes

Directions

  1. Heat water in a large pot and bring water to a boil.
  2. Cook raw potatoes in water until tender.
  3. Cover and refrigerate for 12 to 24 hours.
  4. Peel and finely chop boiled potatoes or mash potatoes thoroughly.
  5. Combine potatoes, flour, eggs, salt, and nutmeg in a medium bowl to form a firm but light paste/potato dough. If the mixture is too moist, add flour as needed. (This will keep the dumplings/potato balls from falling apart during cooking)
  6. Melt margarine in a large skillet.
  7. Add bread cubes and fry on medium heat until golden brown.
  8. Working with floured hands, form potato paste/potato dough into a roll about 2 1/2 inches in diameter.
  9. Cut the roll into 8 to 10 pieces.
  10. Form pieces into dumplings, putting a few sauteed bread cubes in the center of each dumpling.
  11. Bring a large pot of salted water to a boil.
  12. Add dumplings one at a time and simmer for about 15 minutes.
  13. Dumplings are done when floating on top.
  14. Remove dumplings with a slotted spoon and drain well.
  15. Enjoy!

How to Make Kartoffelkloesse

Kartoffel Klöße Recipe

Kartoffel Klöße is potato dumplings with some other ingredients mixed in. To make Kartoffel Klöße, boil potatoes for about 10 minutes. Peel the potatoes and mash them to a consistency similar to dough for pasta.

Mix in flour and salt until you get a hardball of dough that is difficult to knead by hand; set aside while introducing eggs, butter, and more flour into the mixture until it becomes more of a batter.

Whip the egg whites until stiff. Then, fold them in with the rest of the ingredients and mix well. Knead the dough for about 3 minutes to get rid of air bubbles. Form into little balls about the size of a golf ball or larger (how large depends on how much filling you put inside.

Then, break off pieces of the dough, roll them into balls, and put them on a floured surface to let them dry a little before you fry them in oil so they don’t fall apart too much. Kartoffel Klöße can be eaten by themselves, in a soup, or with any meat.

How to Pronounce Kartoffel Klöße

Kartoffel Klöße is pronounced “kar-tof-fuhl-kloce” but the “o” should sound like “ow.”

What is Kartoffel Klöße?

Plate of Kartoffel Klöße

Kartoffel Klöße is mashed potatoes formed into small balls and then deep-fried. The potatoes are usually mixed with a little flour, eggs, and seasoning after mashing to help with forming the shapes.

Kartoffel Klöße is a comfort food that reminds me of my childhood. My mom used to make these very often. And I enjoyed eating them when she made them.

When I went gluten-free, I was quite sad that I couldn’t enjoy this traditional German dish anymore. The constant craving for fried potatoes has been one of the hardest things about gluten-free.

After trying to fry some sweet potatoes last week and finding out they tasted amazing when baked instead, I decided to try something similar with regular potatoes today.

Serving of Kartoffel Klöße

I picked up a few things for my experiment and told him I’d make fried potatoes with the leftover sweet potatoes. I was also hoping someone else would have some normal potatoes to try so that I could compare the two.

After making these dishes independently, I discovered they were just as good as regular potato wedges without all the gluten. These crispy little balls of potatoes are amazing! It’s difficult to tell if there is any taste difference now. Looks might be slightly different, but it doesn’t matter.

See Related: History of Wine in Germany

How did Kartoffel Klöße start in Germany?

There is no one clear answer to this question. It’s possible that the dish originated from a combination of different cultures and traditions. Some say that Polish dumplings may have influenced Kartoffel Klöße, while others believe it might be related to Austrian potato gnocchi.

However, Kartoffel Klöße is now one of Germany’s most popular dishes. It’s often eaten as a side dish but can also be used as an ingredient in other recipes like the popular potato soup Kartoffelklosse (potato dumpling soup).

How Long Does it Take to Make Kartoffel Klöße?

It depends on how complex the dish and the recipe are, but cooking it from start to finish could take 30 minutes to an hour.

Are the Ingredients in Kartoffel Klöße Healthier Than Regular German Potato Dumplings?

Kartoffel Klöße is a variation of German potato dumplings. Potatoes are a good source of vitamin C and B vitamins, including vitamin B6, which helps make red blood cells, and folate, which helps your heart stay healthy.

Kartoffel Klöße is made with potatoes, cream, milk, buttermilk, flour (all-purpose), eggs, butter (optional), salt, and pepper. The dish may be seasoned with nutmeg or egg nog.

See Related: History of Beer in Germany

What Does Kartoffel Klöße Taste Like?

Serving of Germany's Kartoffel Klöße

Kartoffel Klöße can be described as a soft, tender dumpling with a light-textured, creamy texture. The creaminess comes from adding cream or milk to the dough mixture and being in liquid form during cooking. Its taste is somewhat sweet and has a subtle flavor of buttermilk or cream.

Depending on where you live in Germany, this side dish is served as an appetizer, main course, or dessert. Kartoffel Klöße is considered one of the most traditional German dishes, and Spätzle has been enjoyed for hundreds, if not thousands, years!

What goes well with the Kartoffel Klöße?

Kartoffel Klöße and Schweinebraten Scheiben Meal

Kartoffel Klöße is a versatile side dish paired with many different main dishes. Some popular options include Wiener Schnitzel, Sauerbraten, Schweinebraten, and Bratwurst. It can also be enjoyed with gravy or a sauce of your choice.

Kartoffel Klöße Recipe: How to Make This Iconic German Dish

Try this great and easy-to-follow Kartoffel Klöße recipe, a German dish partnered with a delightful butter or margarine sauce.

Type: Appetizer, Main Dish, Dessert

Cuisine: German

Keywords: kartoffelkloesse, kartoffel klöße, kartoffelkloesse recipe, how to make kartoffelkloesse, german dish, traditional german food, kartoffelkloesse recipes

Recipe Yield: 4 servings

Preparation Time: PT20

Cooking Time: PT25

Total Time: PT45

Recipe Ingredients:

  • 6 to 8 (medium size) potatoes
  • 1/4 cup flour
  • 2 eggs
  • 1 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 2 Tbsp. Margarine or butter
  • 3 slices bread, cut into cubes

Recipe Instructions: Heat water in a large pot and bring water to a boil. Cook raw potatoes in water until tender. Cover and refrigerate for 12 to 24 hours. Peel and finely chop boiled potatoes or mash potatoes thoroughly. In a medium bowl, combine potatoes, flour, eggs, salt, and nutmeg to form a firm but light paste/potato dough. If the mixture is too moist add flour as needed. (This will keep the dumplings/potato ball from falling apart during cooking.) Melt margarine in a large skillet. Add bread cubes and fry on medium heat until golden brown. Working with floured hands, form potato paste/potato dough into a roll about 2 1/2 inches in diameter. Cut the roll into 8 to 10 pieces. Form pieces into dumplings putting a few sauteed bread cubes in the center of each dumpling. Bring a large pot of salted water to a boil. Add dumplings one at a time and simmer for about 15 minutes. Dumplings are done when floating on top. Remove dumplings with a slotted spoon and drain well.

Editor's Rating:
4

Kartoffel Klöße is a great variation of the delicious potato dumplings. Although it takes some time to make the Kartoffel Klöße, it is a very healthy and delicious way to enjoy potatoes. It can be served with meat dishes.

FAQ

Can I use potato starch instead of flour to make Kartoffel Klöße?

Yes, you can use potato starch instead of flour to make Kartoffel Klöße. Potato starch is a good gluten-free alternative to all-purpose flour. It will help to thicken the dumpling mixture and give it a lighter texture.

Can I make Kartoffel Klöße ahead of time?

Yes, you can make Kartoffel Klöße ahead of time. Cook the dumplings according to the recipe, let them cool, and then store them in the fridge or freezer. When you’re ready to serve them, reheat them in the oven, microwave, or stovetop.

Why are my potato balls/dumplings falling apart?

There are several reasons why Kartoffel Klöße may be falling apart. Dumplings fall apart when they are too soft or overcooked. The dough should not be sticky but firm enough to hold together easily.

It could also mean you used too much flour in the mixture, making it hard and chewy instead of soft and fluffy. Be sure to measure the ingredients accurately to avoid this problem.

Can leftover potato dumplings/Kartoffel Klöße be frozen?

Yes, Kartoffel Klöße can be frozen. However, they will not maintain their original shape when thawed. To prevent them from sticking together, first, freeze them in a single layer. Then, once they are frozen, you can put them together in a freezer bag or container to store.

Is Kartoffel Klöße cooked the same way as other German potato dumpling recipes?

Kartoffel Kloesse and potato dumplings are both made with potatoes using flour (all-purpose), eggs, butter (optional), salt, and pepper. The main difference is that Kartoffel Kloesse is in the form of dumplings and potato dumplings are usually boiled.

How can I reheat potato dumplings?

To reheat potato dumplings, place them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 10-15 minutes or until heated. You can also microwave them on high for 2-3 minutes or until heated through.

What alternative tool can I use instead of a potato masher?

If you don’t have a potato masher, you can use a fork, immersion blender, or food processor to mash the potatoes. Be careful not to over-mix, or the Kartoffel Klöße will become tough.

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