Satisfying Addition To Any Plate German Potato Dumplings Soft Fluffy & Slightly Chewy
German potato dumplings, also known as Kartoffelklövá, are a traditional comfort meal in Germany and are frequently eaten over heavy stews, gravies, or roasted meats.
Made mostly of potatoes with a hint of flour and egg, these dumplings are soft, fluffy, and somewhat chewy. They are ideal for absorbing thick sauces or gravies because to their subtle flavor. These dumplings are a delightful complement to any plate, whether they are served for a festive holiday meal or a classic Sunday roast.
Ingredients:
For the Potato Dumplings:
2 lbs (900 g) starchy potatoes (like Russet or Yukon Gold)
1 cup (120 g) all-purpose flour, plus extra for dusting
1 large egg
1 tsp salt
1/4 tsp ground nutmeg (optional)
2 tbsp butter, melted (optional, for extra richness)
For the Sauce/Gravy:
2 tbsp butter
1 medium onion, finely chopped
1 cup (240 ml) vegetable or chicken broth
1/2 cup (120 ml) heavy cream or sour cream
Salt and pepper, to taste
1 tsp Dijon mustard (optional, for flavor depth)
1 tsp chopped fresh parsley, for garnish
Optional Garnishes and Serving Suggestions:
Fresh parsley or chives, chopped
Crispy fried onions
Serve with roasted meats, sauerbraten, or mushroom gravy
Instructions:
Step 1: Prepare the Potatoes
Peel the potatoes and cut them into evenly sized chunks.
Boil in salted water for about 20 minutes, or until tender when pierced with a fork.
Drain and let them cool slightly.
Step 2: Make the Dumpling Dough
Pass the cooked potatoes through a potato ricer or mash them until smooth. Avoid lumps.
Spread the mashed potatoes on a clean surface to let them cool completely (important to prevent sticky dough).
Sprinkle the flour, salt, and nutmeg over the cooled potatoes.
Make a well in the center and add the beaten egg and melted butter.
Knead gently until a smooth, slightly sticky dough forms. Avoid overworking it to keep dumplings tender.
Step 3: Shape the Dumplings
Wet your hands lightly with water to prevent sticking.
Divide the dough into equal portions (about the size of a golf ball or slightly larger).
Roll each portion into a smooth ball. Dust lightly with flour if needed.
Step 4: Cook the Dumplings
Bring a large pot of salted water to a gentle boil. Reduce to a simmer.
Carefully drop the dumplings into the water.
Simmer for 15–20 minutes, or until the dumplings rise to the surface and feel firm but tender.
Remove with a slotted spoon and drain well.
Step 5: Prepare the Sauce/Gravy
In a medium pan, melt butter over medium heat.
Add chopped onions and sauté until golden brown.
Stir in broth, cream (or sour cream), and mustard.
Simmer gently for 5–7 minutes, stirring occasionally, until slightly thickened.
Season with salt and pepper to taste.
Step 6: Serve
Place the potato dumplings on a plate.
Pour the sauce over the dumplings or serve it on the side.
Garnish with chopped parsley, chives, or crispy fried onions.
Tips and Variations
Cheese Filling: Make a small indentation in each dumpling and fill with a cube of cheese before cooking.
Breadcrumb Coating: Roll dumplings in toasted breadcrumbs for extra texture.
Sweet Version: Serve with a drizzle of melted butter and a sprinkle of cinnamon sugar.
Make Ahead: Dumplings can be boiled, cooled, and refrigerated. Reheat in simmering water before serving.
Concluding Remarks:
German potato dumplings are comfortable, adaptable, and ideal for absorbing flavorful sauces. To achieve a delicate, fluffy texture, the secret is to use starchy potatoes, let the mashed potatoes cool, and handle the dough gently. These dumplings create a filling side dish that will wow both family and visitors when paired with a flavorful sauce or gravy.