Kartoffelklöße (German Potato Dumplings)
Authentic German Potato Dumplings (Kartoffelklöße), just the way my Mutti and Oma always made them. Pillowy soft and tender, they are the perfect accompaniment to your sauce-based dishes.
Ingredients
- 2 1/4 pounds Russet potatoes , high starch/low moisture potatoes will produce the most tender results (in Germany look for "mehlig kochende" varieties),
- 1 large egg
- 1 cup potato starch
- 1 1/2 teaspoons salt
- 1/8 teaspoon ground nutmeg
- For the Croutons (optional):
- 1 large slice sourdough bread , cut into very small cubes
- 2 tablespoons butter
- chopped fresh parsley for serving
Instructions
- To prepare the croutons (this filling is optional, you can skip this step if desired): Heat a non-stick skillet over medium heat and melt the butter in it. Add the bread cubes and fry until golden brown on all sides. Transfer to a bowl and set aside until ready to use.
- Boil the potatoes whole, skins on, in lightly salted water until tender. Drain and let sit until they're cool enough to handle but still warm and then peel them. Run the potatoes through a food mill or potato ricer (two options include stainless steel or dishwasher safe hard plastic) into a large bowl. (Ricing the potatoes is imperative for achieving the right texture as mashing them will produce dense, stodgy gnocchi.)
- Add the potato starch, salt, egg and nutmeg to the riced potatoes. Use your hands to knead the mixture into a smooth, soft dough, being careful not to over-mix. The dough should nice and soft but not sticky. If it is, add a little more potato starch. Form the mixture into twelve 2 1/2 inch diameter balls (roughly 90 grams each, you can weigh them to get uniform sizes). If you're adding the croutons, use your thumb to press a deep indentation into each ball. Depending on the size of your croutons, place 2-3 croutons in each indentation and then close them up and roll them back into balls.
- Bring lightly salted water to a rapid boil in a large pot (all twelve dumplings fit perfectly without overcrowding in my 11 inch diameter pot). Reduce the heat. Gently lower the dumplings on a spoon into the water, holding them for a few seconds before releasing them (this will prevent them from sticking to the bottom). Adjust the heat so that the water stays at a gentle simmer. Let the Kartoffelklösse simmer for 20 minutes, uncovered. Within a few minutes the dumplings will all rise to the top; let them continue to simmer for the full 20 minutes. Once they're done, turn off the heat. They can be kept warm in the water for up to 15 minutes while you're finishing up dinner. If you need more time they can be kept in the drained warm pot or also be transferred to a warm bowl and covered to keep the warmth in. Makes 12 potato dumplings.
Video
Nutrition
Serving: 2potato dumplingsCalories: 287kcalCarbohydrates: 55gProtein: 7gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 37mgSodium: 667mgPotassium: 994mgFiber: 4gSugar: 2gVitamin A: 158IUVitamin C: 11mgCalcium: 51mgIron: 2mg
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