Mediterranean German Potato Dumplings
These Mediterranean German Potato Dumplings take a classic comfort dish and brighten it with herbs, olive oil, and the warm flavors of the Mediterranean. Traditionally known as “Kartoffelklöße,” potato dumplings are tender, lightly chewy, and incredibly satisfying. In this version, you get the same soothing texture but with a fresher, lighter edge. Plenty of parsley, garlic, olive oil, and a little lemon lift the potatoes without changing the spirit of the dish. They serve well alongside chicken, beef, roasted vegetables, or as a stand-alone snack with a yogurt or tomato-based dip. They’re simple to prepare and turn into something special with just a few added touches.
Prep: 25–30 minutes
Cook: 20 minutes
Total: 45–50 minutes
Ingredients
2 lbs potatoes (starchy variety like Russet or Yukon Gold)
1 cup potato starch or all-purpose flour
1 large egg
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup chopped parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Optional: pinch of nutmeg
Optional: extra flour for dusting
Instructions
Peel the potatoes, cut them into chunks, and boil until tender.
Drain well and let the potatoes steam-dry for a few minutes.
Mash the potatoes until smooth. Let them cool to lukewarm.
Add the egg, olive oil, garlic, parsley, oregano, salt, pepper, and nutmeg.
Mix in the potato starch or flour gradually until a soft dough forms.
Lightly flour your hands and pinch off a small portion of dough.
Roll it between your palms to form a smooth ball. Repeat with the rest.
Bring a large pot of salted water to a gentle simmer, not a rapid boil.
Lower the dumplings into the water and cook until they rise to the surface, about 5–7 minutes.
Remove them with a slotted spoon and serve warm with olive oil, lemon, herbs, or your favorite sauce.
Tips
Use starchy potatoes. They create a fluffier, lighter dumpling that holds its shape.
Let the potatoes dry after boiling. Moisture is the enemy of a good dumpling.
Cool the potatoes slightly before adding the egg to avoid scrambling.
Add the flour or starch slowly. Too much makes the dumplings dense.
Don’t over-knead. Mix just enough to bring the dough together.
Keep your hands lightly floured while rolling the dumplings.
Maintain a gentle simmer, not a boil. Vigorous boiling can break the dumplings.
If a dumpling starts to fall apart in the water, add a little more flour to the remaining dough.
Taste one test dumpling before cooking the whole batch to check texture and seasoning.
Serve immediately. Dumplings are at their best fresh and warm.
Variations
Lemon Herb: Add grated lemon zest and extra parsley for a brighter flavor.
Garlic Butter: Toss the finished dumplings in melted garlic butter instead of olive oil.
Cheese Filled: Hide a small cube of mozzarella or feta inside each dumpling.
Spinach: Mix in finely chopped sautéed spinach for color and nutrition.
Sun-Dried Tomato: Add chopped sun-dried tomatoes and a little basil.
Chili Flake: Add chili flakes or Aleppo pepper for a mild heat.
Yogurt Dip: Serve with a tangy lemon-garlic yogurt sauce.
Pan-Fried: After boiling, pan-fry in olive oil until lightly crisp.
Italian-Style: Add Parmesan and oregano and serve with marinara.
Olive Tapenade: Mix in finely chopped olives for a salty, bold variation.
Q&A
Can I use leftover mashed potatoes? Yes, as long as they aren’t too creamy. Reduce flour if needed.
Can I freeze them? Freeze the uncooked dumplings on a tray, then store in a bag. Cook from frozen.
Why are my dumplings falling apart? Usually from too much moisture. Add more starch or flour.
Can I make them without egg? Yes. Add a bit more starch for binding.
Can I bake them instead? You can bake them after boiling, but they must be boiled first.
How do I store leftovers? Refrigerate for up to two days. Reheat in a pan with olive oil.
What can I serve them with? Yogurt sauce, rosemary chicken, grilled vegetables, or tomato sauce.
Can I use whole wheat flour? It works, but the dumplings will be denser.
Why is my dough sticky? Add a little more flour, but avoid overloading it.
Can I add more herbs? Absolutely. Dill, basil, mint, or cilantro work well.
Nutrition
(per dumpling, approx. based on 20 dumplings)
Calories: 70
Fat: 2 g
Carbs: 11 g
Protein: 2 g
Sodium: 125 mg
Fiber: 1 g
Values vary depending on flour type and optional additions.
Conclusion
Mediterranean German Potato Dumplings blend the comfort of traditional potato dumplings with the brightness of Mediterranean flavors. They’re soft, tender, and easy to pair with almost anything you’re already cooking. With a short ingredient list and simple method, they come together smoothly even on a busy day. You can keep them light with olive oil and herbs or make them richer with butter or cheese. They’re versatile, freezer-friendly, and great for feeding a crowd. Serve them fresh with a squeeze of lemon or your favorite sauce and enjoy a warm, comforting bowl with a fresh twist.