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German Potato Dumplings

 German Potato Dumplings
Potato dumplings (called Kartoffel Kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable.—Arline Hofland, Deer Lodge, Montana
8 ServingsPrep: 40 min. Cook: 10 min.


  • 3 pounds medium potatoes (about 10), peeled and quartered
  • 1 cup all-purpose flour
  • 3 eggs, lightly beaten
  • 2/3 cup dry bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 12 cups water
  • 1/2 cup butter, cubed
  • 1 tablespoon chopped onion
  • 1/4 cup dry bread crumbs


  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil.
  • Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain;
  • transfer to a large bowl.
  • Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg.
  • Shape into sixteen (2-in.) balls.
  • In a Dutch oven, bring 12 cups water to a boil. Carefully add
  • dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a
  • toothpick inserted in center of dumplings comes out clean.
  • Meanwhile, in a small heavy saucepan, heat butter and onion over
  • medium heat. Heat 5-7 minutes or until butter is golden brown,
  • stirring constantly. Remove from heat; stir in bread crumbs. Serve

2 of 2

German Potato Dumplings (continued)

Directions (continued)

  • with dumplings. Yield: 8 servings.
Nutritional Facts: 2 dumplings with 2 tablespoons sauce equals 367 calories, 14 g fat (8 g saturated fat), 100 mg cholesterol, 524 mg sodium, 51 g carbohydrate, 5 g fiber, 9 g protein.