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A Cooking Adventure with Thom

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(German Potato Dumpling)

Serves: 6


Potato Dumpling


Even while I lived in Germany I was not a fan of Kartoffelkloesse or potato dumplings.  However, I believe that this is the best Kartoffelkloesse, or German Potato Dumplings, recipe around.  I hope you enjoy these.



3 large Russet potatoes, boiled with skin until soft 

1½  teaspoons salt 

 teaspoon nutmeg 

cup all-purpose flour

 cup cornstarch

1 large egg 

2 slices sourdough bread 

1 tablespoon butter 

1 tablespoon veggie oil

Cooking Method

In a large skillet- melt butter on medium-high.


Trim crusts off bread slices & throw them to the birds, you won’t need them. 

  1. Cut bread into ½-inch cubes place in skillet. 

  2. Cook until golden brown. 

  3. Transfer to paper towel & pat dry.

Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.

  1. Drain.

  2. Cool slightly.

  3. Peel.

  4. Cut potatoes into large pieces.

  5. Refrigerate until cold, about 30 minutes.

Mash potatoes with fork or run through ricer into large bowl. 

  1. Mix in salt & nutmeg. 

  2. Add ½ cup flour & cornstarch.

  3. Using your hands, knead mixture in bowl until smooth.  

  4. You may need to add a dash more flour if dough in sticky.   

  5. Whisk in egg. 

  6. Form dough into balls, using about ½ cup mixture for each.

Insert buttery bread cube into the center of each dumpling. 

  • Roll dumpling between palms to enclose bread cube completely and form smooth balls.

In a large pot- add half full of salted water & get to simmer.  

  • Once simmering, add 4-5 dumplings into pot & cook until the dumplings rise to the surface, about 10-15 minutes. 

Using slotted spoon, transfer dumplings to large bowl. 

  • Transfer to bowl & keep covered with a damp, clean kitchen towel as you cook the rest.

Once done with your batch, you’re ready to enjoy your Kartoffelkloesse, or potato dumplings with sauerbraten or whatever else your heart & your palate desire.

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