German Potato Dumplings (Kartoffelklöße)
Pillowy soft and tender, these traditional German potato dumplings are made from riced potatoes, eggs, potato starch, and salt. They are gently boiled and are the perfect accompaniment to sauce-based dishes, ideal for mopping up delicious gravy.
Ingredients
- 2.5 pounds Russet potatoes
- 0.5 teaspoon fine salt
- 0.5 teaspoon nutmeg freshly grated
- 1 large egg
- 0.75 cup potato starch
- 1 tablespoon unsalted butter
- 1 slice bread cut into 1/2 inch cubes
Instructions
- To prepare the optional crouton filling: 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 the potatoes and let them sit until cool enough to handle but still warm, then peel them.
- Run the peeled potatoes through a food mill or potato ricer into a large bowl.
- Add the potato starch, fine salt, egg, and freshly grated nutmeg to the riced potatoes.
- Use your hands to quickly mix all the ingredients together just until combined. Do not overmix or the dumplings will be dense.
- With wet hands, take a heaping tablespoon of the potato mixture and form it into a ball. If using croutons, press a few into the center before rolling into a ball.
- Bring a large pot of lightly salted water to a boil.
- Reduce the heat to a low boil/simmer (do not boil vigorously or the dumplings can fall apart).
- Gently add the potato dumplings to the simmering water.
- Let them simmer uncovered for 20 minutes.
- Remove the dumplings with a slotted spoon and serve immediately.