The latest German import to my potato side dish collection are these soft, comforting dumplings drizzled in browned butter and topped with, sorry, not bacon, but something even better! Just try it to find out what it is. For best results, roast, don't boil, the potatoes so they're nice and dry. Yes, you can top these dumplings with bacon anyway, and/or sautéed onions and mushroom sauce. I served mine with sausage and red cabbage.

Chef John
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Croutons/Crumbs:

Directions

Instructions Checklist
  • Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.

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  • Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.

  • Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough.

  • Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.

  • Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.

  • Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.

Cook's Note:

My potatoes weighed about 1 1/2 pounds total.

Nutrition Facts

272 calories; 13.3 g total fat; 77 mg cholesterol; 104 mg sodium. 32.7 g carbohydrates; 5.9 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2019
My Grandmother wasn't a good cook. What she lacked my French Grandfather exceeded X's 10. . He would cook his dinner for the breakfast meal...foraging for mushrooms to accompany his pork chops. Anyway Grandma called these 'kloes'(clase) I now add parsley, nutmeg, garlic & onion powder to mine. (Even a little bouillon granules if you'd like or thyme. Yum Nothing like a savory chewy dumpling. Grandma would make them tennisball size, refrigerator overnight, sliced into chunks & sauté in butter or bacon fat. Read More
(3)

Most helpful critical review

Rating: 3 stars
01/29/2020
This is okay as a side dish, but quite heavy. It was quite bland, but I've been assured by Germans and friends who've been to Germany that the real thing is quite bland too, so that isn't a fault of this particular recipe. Read More
(2)
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/23/2019
My Grandmother wasn't a good cook. What she lacked my French Grandfather exceeded X's 10. . He would cook his dinner for the breakfast meal...foraging for mushrooms to accompany his pork chops. Anyway Grandma called these 'kloes'(clase) I now add parsley, nutmeg, garlic & onion powder to mine. (Even a little bouillon granules if you'd like or thyme. Yum Nothing like a savory chewy dumpling. Grandma would make them tennisball size, refrigerator overnight, sliced into chunks & sauté in butter or bacon fat. Read More
(3)
Rating: 3 stars
01/29/2020
This is okay as a side dish, but quite heavy. It was quite bland, but I've been assured by Germans and friends who've been to Germany that the real thing is quite bland too, so that isn't a fault of this particular recipe. Read More
(2)
Rating: 5 stars
12/06/2019
My wonderful German Grandmother always made these potato dumplings....I always preferred them the next day fried....however, this recipe was so much better ( sorry Nanny) , loved the buttery crouton inside . I did a slight alteration and added roasted garlic to the potato and about a teaspoon of baking powder. Hubby, being Italian and he did not grow up with these as I did, found them somewhat bland as I just boiled them in the salted water. Ha...what does he know...lol......These rock the old fashion way!! Ty Chef John.... By the way...I made these as an accompaniment to paper pork, as per your recipe...which is amazing!! Read More
(1)
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Rating: 2 stars
03/02/2020
Dry, bland, and heavy. Croutons absorbed all butter making them greasy. A lot of work for a less than edible side! Read More
(1)
Rating: 5 stars
02/13/2020
I have been looking for this recipe for a long time. Came out perfect. Took less time to boil and did not need as many bread cubes. Read More
(1)
Rating: 5 stars
09/14/2019
I have been looking for a good recipe for this for years. Having lived in Germany for several year I must say that this is my absolute favorite dish. I love it served with gravy and either pork or beef on the side in addition to red cabbage. Read More
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