Skip to main content New<> this month
Get the Allrecipes magazine

Kartoffel Kloesse (Potato Dumplings)

Rated as 4.26 out of 5 Stars

"This is a great German recipe for potato dumplings. It makes a excellent side dish."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 348
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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


Per Serving: 348 calories; 17.3 42.1 7.2 87 391 Full nutrition

Similar recipes

Reviews

Read all reviews 32
  1. 39 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

If you leave the potato dough in the fridge overnight after mashing it makes it much easier to work with

Most helpful critical review

I live in Germany and the proper spelling of these would be Kartoffel Klöss, I would omit the nutmeg and add bacon bits instead.

Most helpful
Most positive
Least positive
Newest

If you leave the potato dough in the fridge overnight after mashing it makes it much easier to work with

I live in Germany and the proper spelling of these would be Kartoffel Klöss, I would omit the nutmeg and add bacon bits instead.

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 goo...

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 gr...

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 so...

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 gra...

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 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 ...

these were wonderful. We liked the instant boxed kind with our sauerbraten but, these were so much better. Thanks!