Kartoffel Kloesse (Potato Dumplings)

Kartoffel Kloesse (Potato Dumplings)

31
SlimCookins 15

"This is a great German recipe for potato dumplings. It makes a excellent side dish."
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

31
  1. 37 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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.

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 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...

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...

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!

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

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 a...