Kartoffelklosse
Submitted by DERN
Kartoffelklosse are traditional German potato dumplings stuffed with buttery croutons, seasoned with nutmeg and white pepper. Boiled until they float, these pillowy dumplings are the classic side for roasts and gravy.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
1 hrsKartoffelklosse are German potato dumplings with a surprise inside: each one hides a few golden, butter-toasted bread cubes at its center. When you bite through the soft, pillowy potato shell, you hit that crouton crunch. It’s a textural trick that’s been part of German home cooking for generations.
Cooked potatoes get mashed with flour, egg, salt, nutmeg, and white pepper into a stiff dough that’s easy to shape. The nutmeg is subtle but essential. It’s the spice that tells your brain “this is German cooking” even before you consciously register it.
The dumplings sink when they first hit the boiling water, then float to the surface when they’re nearly done. Give them 3 to 5 more minutes after they float, and they’re ready.
Kitchen Tips
- Flour your hands well when shaping. The dough is sticky, and unfloured hands mean lumpy, misshapen klosse.
- Seal the bread cubes in completely. If there’s an opening, the dumpling will fall apart in the boiling water.
- Don’t boil aggressively. A gentle boil keeps the dumplings intact. Rolling boils can break them apart.
- Serve immediately on a warmed platter. These don’t hold well; they get dense and gummy as they cool.
Variations
- Use day-old brioche cubes instead of white bread for a richer, butterier crouton center.
- Drizzle finished dumplings with browned butter and fried breadcrumbs (Semmelbrösel) for a traditional garnish.
- Mix in chopped fresh parsley or chives for color and freshness.
Ingredients
Directions
In small skillet heat margarine until bubbly and hot, add bread and sauté, stirring constantly, until bread has absorbed the margarine and is browned.
Set aside.
Measure out and reserve 2 tablespoons flour. In mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds.
Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings.
In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower several dumplings into water (they will sink to the bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer.
With slotted spoon, remove dumplings to warmed serving platter.
Repeat procedure with remaining dumplings.
Comments