This is a great German recipe for potato dumplings. It makes a excellent side dish.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until the potatoes are soft, about 20 minutes. Drain water, and place potatoes into a large bowl. Mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). Mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. Roll into walnut sized balls. If the dough is too sticky, you may want to mix in more flour or bread crumbs.

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  • Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the water. When they come up to the surface, allow them to boil uncovered for 3 minutes. Remove the dumplings with a slotted spoon, and keep warm.

  • While you are waiting for the water to boil, melt the butter in a skillet over medium heat. Add onions and 1/4 cup of bread crumbs. Cook, stirring constantly, until the onions are tender, and the sauce has thickened some. Pour sauce over the dumplings before serving.

Nutrition Facts

348.3 calories; 7.2 g protein; 42.1 g carbohydrates; 87.2 mg cholesterol; 390.5 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/17/2007
If you leave the potato dough in the fridge overnight after mashing it makes it much easier to work with Read More
(65)

Most helpful critical review

Rating: 2 stars
07/22/2005
I live in Germany and the proper spelling of these would be Kartoffel Klöss, I would omit the nutmeg and add bacon bits instead. Read More
(66)
43 Ratings
  • 5 star values: 20
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 2 stars
07/22/2005
I live in Germany and the proper spelling of these would be Kartoffel Klöss, I would omit the nutmeg and add bacon bits instead. Read More
(66)
Rating: 4 stars
10/17/2007
If you leave the potato dough in the fridge overnight after mashing it makes it much easier to work with Read More
(65)
Rating: 4 stars
11/15/2007
My very German family has been making a ariation of this recipe for years. We add the onion to the potatoes do not use nutmeg and only butter browned bread crumbs on top. This variation was good although we prefer the recipe my grandmother brought from generations in Germany. Read More
(55)
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Rating: 5 stars
11/15/2006
I found these easy to make and faster than I expected. My first batch didn't hold together well but I found adding another egg white fixed it. These were a very big hit especially with my son's darling girlfriend. Read More
(15)
Rating: 5 stars
09/20/2011
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. Read More
(14)
Rating: 5 stars
08/14/2009
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. Read More
(13)
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Rating: 5 stars
10/11/2010
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! Read More
(12)
Rating: 4 stars
03/30/2009
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! Read More
(9)
Rating: 4 stars
10/29/2004
These took much longer than I had anticipated in making. (Shamefully I was used to the boxed version and did not expect such a messy dough!) I had to add an incredible amount of flour to be able to work with it at all. I used Sauerbraten gravy over them not the recommended gravy. My husband liked them very much. Read More
(9)