Southern-Style German Potato Dumplings

German Potato Dumplings Recipe

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Prep: 40 mins
Cook: 15 mins
Total: 55 mins
Servings: 6 servings
Yield: 15 to 20 dumplings
Nutrition Facts (per serving)
412 Calories
20g Fat
49g Carbs
9g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 412
% Daily Value*
Total Fat 20g 25%
Saturated Fat 9g 45%
Cholesterol 94mg 31%
Sodium 1702mg 74%
Total Carbohydrate 49g 18%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 9g
Vitamin C 13mg 64%
Calcium 127mg 10%
Iron 3mg 19%
Potassium 490mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

German potato dumplings can be made with either cooked potatoes or half-raw grated potatoes. The results will vary in consistency. This is a traditional recipe that uses only cooked potatoes. If it is your first time trying to make German dumplings, using cooked potatoes with extra starch and eggs to hold them together is easier than attempting to use half-raw potatoes. 

There are many recipes for German potato dumplings, or kartoffelkloesse, and this one is possibly from southern Germany or the Thuringia area.

Potato dumplings are old-fashioned comfort food, and they are often served with the Sunday roast and then reheated with the leftover gravy on Monday. Serve with a hot green vegetable like peas, green beans, broccoli, or roasted Brussels sprouts, and warm white German bread. Add a good German wine, and you have yourself a complete, authentic German dinner.


  • 6 tablespoons (3-ounces) unsalted butter, divided

  • 1 cup dry white breadcrumbs

  • 2 slices white bread, cut into 1/2-inch cubes

  • 3 1/2 cups cooked and riced potatoes, from about 4 to 5 medium potatoes

  • 1/2 cup all-purpose flour, more as needed

  • 1/2 cup farina (not quick-cooking)

  • 3 teaspoons salt, divided

  • 1/8 teaspoon freshly grated nutmeg

  • 1/8 teaspoon white pepper

  • 2 large eggs, lightly beaten

  • 4 quarts water

Steps to Make It

  1. Gather the ingredients.

  2. Melt 4 tablespoons of the butter in a large skillet.

  3. Add the dry white breadcrumbs and cook until golden brown. Remove from the pan and set aside.

  4. In the same pan, melt the remaining 2 tablespoons of butter. Add the white bread cubes, and cook until golden brown on all sides.

  5. Remove the bread cubes from the pan and drain on paper towels.

  6. Place the riced potatoes in a large bowl. In a small bowl, mix the flour, farina, 1 1/2 teaspoons salt, nutmeg, and pepper.

  7. Add the flour mixture in three or more portions to the potatoes, stirring well to combine after each addition.

  8. Add the eggs and mix well to combine. If the mixture is too thin to hold together in a ball, add flour a little at a time until the right consistency is reached.

  9. In a 6- to 8-quart pot, bring 4 quarts of water and the remaining 1 1/2 teaspoons salt to a boil.

  10. Wet your hands and shape each dumpling into a 2-inch ball—you should get 15 to 20 of these.

  11. Press a hole into the center of the ball. Place 2 to 3 bread cubes into each hole.

  12. Reform the dough around the bread.

  13. Drop all of the dumplings into the boiling water and stir gently, so they don’t stick to each other.

  14. Reduce the heat and simmer for 12 to 15 minutes, or until the dumplings rise to the surface. Cook for 1 more minute.

  15. Remove with a slotted spoon and place on a preheated platter. Sprinkle with the toasted breadcrumbs and serve immediately.


  • Higher starch potatoes such as Russets, Yukon Gold, and other baking potatoes are best to use for this recipe.
  • If you want to try other German dumpling recipes, there are plenty to choose from. Perhaps the best-known is spaetzle, small dumplings made by hand that are a staple at special occasions.