This is a fantastic German recipe for potato dumplings known as kartoffel kloesse. It’s a fantastic side dish.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
Ingredients
- 9 medium potatoes, peeled
- 1 teaspoon salt
- 3 eggs, beaten
- 1 cup all-purpose flour
- ⅔ cup bread crumbs
- ½ teaspoon ground nutmeg
- 1 cup butter
- 2 tablespoons finely chopped onion
- ¼ cup dry bread crumbs
Instructions
- Place potatoes into a large pot with enough water to cover. Bring to a boil, then cook until potatoes are soft, about 20 minutes. Drain water and place potatoes into a large bowl.
- Mash potatoes, leaving them slightly lumpy as if you were making mashed potatoes. Mix in salt, eggs, flour, 2/3 cup bread crumbs, and nutmeg until combined. If dough is too sticky, you can mix in more flour or bread crumbs. Roll dough into walnut-sized balls.
- Bring a large pot of lightly salted water to a boil. Gently drop dumplings into the water. When they come up to the surface, let them boil, uncovered, for 3 minutes. Remove dumplings with a slotted spoon and keep warm.
- While the dumpling water is coming to a boil, melt butter in a skillet over medium heat. Add onions and 1/4 cup bread crumbs. Cook, stirring constantly, until onions are tender and sauce has thickened some.
- Pour sauce over dumplings before serving.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 10 g |
| Sodium | 391 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This is the closest recipe to my grandmother’s growing up. My family has been using this recipe as their go to , first my mother and now my sister as grandma never used a written recipe. Made with the traditional sauerbraten and homemade red cabbage it makes a really good holiday meal. And yes the gravy from the sauerbraten over these is wonderful.
Whole family loved these! Served them in 1 stick of melted butter with lightly sautéed chopped onions.
My mother is German and she boils the potatoes, peels them lets them sit either all day or if you cook them in the afternoon overnight (whole). The next day she grinds them in a meat grinder and makes her mixture, rolls them in a ball and cooks them. She does it this way so they are not as sticky while working with the mixture. Just a tip. This is how my grandmother made Klöße.
I made these to go with Sauerbraten and I did like them. When I lived in Germany I loved these and this recipe was very similar to the ones I was used to. I think a bit more nutmeg to the potato mixture. I was not overly thrilled with the sauce since it was basically butter, which while delicious is not really a sauce. I did add some nutmeg to it to add some flavor but I still felt it was unnecessary. Since I served this with Sauerbraten I put that gravy over it.
First time ever for me and these were great
My mom used to make a version of these with pork roast and sauerkraut when I was little-it was the meal I requested every year for my birthday dinner even as an adult. Unfortunately she got dementia before I got the chance to learn how she perfected the recipe. I followed this recipe as it contained most of the same ingredients she used but my dumplings didn’t hold together well, really got mushy and fell apart when I boiled them. Should I have used more flour? They rolled well before boiling. I would love to perfect them to then prepare them for my siblings-any suggestions would be appreciated. Thanks.
we enjoyed these, reminded me of my Oma’s. I felt they tasted a bit floury, would cook longer next time.
Made this for father’s day, followed the recipe exactly. I wouldn’t change a thing, it was absolutely delicious. Great Recipe SlimCookins. I had this along with Traditional Sauerbraten http://allrecipes.com/recipe/traditional-sauerbraten/ and Grandma Jeanette’s Amazing Red Cabbage allrecipes.com/Recipe/Grandma-Jeanettes-Amazing-German-Red-Cabbage they all complimented each other so well!!
These were honestly the best dumplings I’ve ever had. Following others’ suggestions, I did not try it with nutmeg.
5 because memories of sauerbraten and KartoffelGlase, as Nan called them, are priceless. I lost her recipe years ago. She made hers larger, about the size of a small potato and they were oblong, about 3 1/2″. She also put a crouton in the center and rolled them in browned/ buttered bread crumbs when done. My fondest memories are of slicing them the next day into potato pancakes and frying them. Add apple sauce for breakfast. SOoooo Good. Thanks for this, with the few changes, these were very close to Nan’s. I’ve come to realize that each region of Germany has their particular variation of these. Your reviews would bare that out. Just make and tweak them to your families version.
The receipe was great! I did not make it as good as my “Oma Edelweiss” or my Mama, but for never ever making it…it was very good! My family actually LOVED IT! We made it …mit Hirsch Fleisch Schnitzel! I sure do miss both my Oma’s!!!
i just got done making a batch of these and my wife and family liked them gotta find a german meat dish to go with it. I am going to make a bunch of them for the next family holiday gathering.
I grew up on a variation of this. Boil potatoes, cool, peel, salt, pepper, nutmeg. Cut potatoes and cube onions. Put through grinder on rough setting adding onion pieces. Add seasoning as you grind. When done mix with eggs and flour. THEN make snowball size balls. Boil a little longer after they rise. One layer per bowl. Best with sauer braten but also good with rouladen though I cheat and add vinegar to my part of the gravy. About two large yellow onions worth of onions. No bread or crumbs. Just grind pieces as you grind the potatoes turning bowl as it comes out of the grinder to dispurse evenly.
Delicious! Not only did my family like them, but my neighbors daughter, who was visiting at the time and very picky, liked them. I served them with Sauerbraten and red cabbage. Yummy!! I added a little more salt so they wouldn’t be too bland and cooked them in some of the juice from the sauerbraten.
My Oma always used to make these too and we all loved them as kids. These dumplings were wonderful but the only change I made was replacing the nutmeg with garlic and onion powders. So good SlimCooking and thank you!
OMG. I had these at a party…they are the BEST potato dumplings I have ever had. Was told to beat the potatoes until completely smooth.
My Oma always made these, we called them Oma Balls, she used bacon and I was happy to find the recipe and add the bacon…..Soooo good!
I found this recipe 2 years ago on AllRecipes and my family loves them! I make exactly as the recipe reads every year at Thanksgiving
They tasted great! I let the potatoes cool off completely before I mixed up the batch. I omitted the nutmeg and added some onions instead. The flavor was great when I poured on my pork/wine gravy.
I was given a recipe for Kartoffel Kloss by my mother-in-law who received it from her mother-in-law. I have lost the receipe so I have used this one with some variations. Works great with the Sauerbrauten! Still looking for my original German receipe!
It’s a good inexpensive thing to cook, but if you follow the recipe straight, you better hope you like a lot of butter and onion flavor!