Potato Dumplings

Known as Kartoffelklöße in the north of Germany and Kartoffelknödel in the south, these are the perfect side for hearty dishes such as red cabbage, goulash or schnitzel. They are perfect to soak up sauces and are a staple for our Christmas meal.

Ingredients

1 kg floury Potatoes, peeled and cut into halves or quarters depending on size
200g Potato or Corn Flour (we use potato)
2 egg yolks
2 tsp butter
¼ tsp ground nutmeg
1 tsp salt

Method

Place potatoes in a large pot with salted water and bring to boil.
Boil them for approximately 20 minutes until soft (exact cooking times will depend on the size of your potatoes). Drain off the water, and put the pot back onto the stove until all moisture has evaporated.
Mash them with a potato ricer or potato masher.
Place into a large bowl and mix in the butter, salt and grated nutmeg. Mix in the potato or corn starch and then mix in the egg yolks.
Mix the potato dumpling dough until all the ingredients are combined. (You do not want to mix it too long, as otherwise the dough becomes too hard and tough.
With your hands, roll the dumplings in about 8 balls. The size is up to you. You can also make smaller ones. (If the dough sticks to your hands, wet your hands with a little water)
In the meantime, bring a large pot of salted water to boil. Once boiling, reduce the heat to a simmer. If the water is boiling too furiously, the dumplings might fall apart.
Place the dumlings in the water and leave to sit in the simmering water for about 15-20 minutes. Once they float to the top they are done.
Remove with a slotted spoon.

Notes

They are great when fried in butter!

Variations (not tested by us yet):

Thüringer Klöße:

These famous dumplings originate in Thuringia. The dough is traditionally made from ⅓ cooked and ⅔ raw potatoes. They are often stuffed in the centre with croutons.

Kartoffelklöße Halb und Halb (half and half):

These are similar to the Thuringia dumplings been made with cooked and raw potatoes. However here the proportions are 50% mashed potatoes and 50% grated raw potatoes.