Here is your FULL DETAIL RECIPE for German Potato Dumplings (Kartoffelklöße / Klöße) — soft, fluffy, slightly chewy, and the perfect satisfying addition to any plate!

 German Potato Dumplings

Soft, pillowy potato balls with a slight chew — a classic German comfort food served with gravy, roasts, stews, or sautéed vegetables.

 INGREDIENTS (Traditional Version)

For 10–12 dumplings (serves 4–6):

• 1.5 kg potatoes (starchy type like Russet or Maris Piper)
• 2 eggs
• 1 to 1¼ cups potato starch (or cornstarch)
• 1 tsp salt
• ¼ tsp black pepper
• Pinch of nutmeg (traditional & recommended)

Optional Add-Ins

• Butter-fried bread cubes (for classic German “Semmelklöße” style)
• Parsley for garnish

 INSTRUCTIONS

 Cook the Potatoes

1. Peel potatoes and cut into chunks.
2. Boil in salted water until very soft (about 20–25 minutes).
3. Drain very well — let steam escape for 5 minutes.
   • Important: Dry potatoes = fluffier dumplings.

 Mash & Cool

• Mash potatoes until completely smooth.
• Spread out and let cool to room temperature.
  • Warm potatoes make the dough sticky and harder to shape.

 Prepare the Dough

In a large bowl, combine:

• mashed potatoes
• eggs
• 1 cup potato starch
• salt
• pepper
• nutmeg

Mix gently with hands or a spoon.

Texture Check:

• Dough should be soft but shapeable.
• If too sticky → add more starch, 1 tbsp at a time.
• If too dry → add 1 tbsp warm water.

 Shape the Dumplings

• Wet your hands lightly.
• Roll dough into balls about golf-ball size (or slightly larger).
• Optional: Stuff each with a few butter-fried bread cubes for the classic German surprise center.

 Cook the Dumplings

1. Bring a large pot of salted water to a simmer — not boiling.
2. Gently place dumplings into the water.
3. Cook on LOW HEAT for 15–20 minutes.
4. Dumplings are ready when they float to the top.

 Do NOT boil vigorously — they may break apart.

 Serve

Lift dumplings gently with a slotted spoon.

Serve warm with:
 Rich brown gravy
 Beef roast
 Sausages
 Goulash
 Mushroom cream sauce
 Sautéed vegetables
 German sauerkraut
 Schnitzel

 PRO TIPS

• Starchy potatoes = best texture.
• Cooling the potatoes prevents sticky dough.
• Potato starch gives the perfect chewy, springy bite.
• Always simmer — never boil hard.
• Breadcrumb stuffing adds flavor & authenticity.

 VARIATION: Half & Half Dumplings (Traditional German Method)

Use:

• ½ cooked potatoes (mashed)
• ½ raw potatoes (finely grated & squeezed dry)
  This gives an even lighter, fluffier texture.

 WHY YOU’LL LOVE THEM

• Soft, fluffy, comforting
• Slightly chewy (authentic German texture)
• Perfect with any meat, stew, or gravy
• Easy, budget-friendly, and freezer-friendly