Kartoffelklöße mit brauner Butter und Kroßbroten
These traditional German potato dumplings, known as Kartoffelklöße or Kartoffelknödel, are soft, tender spheres made from cooked potatoes, potato starch, and egg. They are often served with a rich gravy, but this version is elevated with a drizzle of nutty browned butter and crunchy croutons (Kroßbroten) for added texture and flavor.
🧂 Ingredients
- 2 lbs Russet potatoes(starchy potatoes, cooked and cooled)
- 1 cup Potato starch(plus more for dusting)
- 2 large Large eggs(lightly beaten)
- 1.5 teaspoons Salt(plus more for cooking water)
- 1/8 teaspoon Nutmeg(freshly grated)
- 6 tablespoons Butter(divided)
- 2 slices Day-old bread(cut into small cubes for croutons)
- 2 tablespoons Fresh chives(chopped, for garnish (optional))
👨🍳 Instructions
- 1
Cook the potatoes in their skins in salted water until tender, about 20-25 minutes. Drain well, let cool slightly, then peel. Rice the potatoes or mash them very smoothly. Spread the riced potatoes on a baking sheet and let them cool completely, or refrigerate overnight.
- 2
In a large bowl, combine the cooled riced potatoes with 1 cup of potato starch, the beaten eggs, salt, and nutmeg. Gently mix with your hands until a smooth dough forms. If the dough is too moist, add more potato starch, a tablespoon at a time. If it's too dry, add a tiny bit of milk.
💡 Tip: Avoid overworking the dough, as this can make the dumplings gummy. - 3
Prepare the croutons: In a skillet, melt 2 tablespoons of butter over medium heat. Add the bread cubes and cook, stirring occasionally, until golden brown and crisp. Remove the croutons with a slotted spoon and set aside. Reserve the browned butter in the skillet.
- 4
Bring a large pot of generously salted water to a simmer over medium-high heat. Dampen your hands with water and scoop about 1/3 cup of dough. Flatten it in your palm, place 2-3 croutons in the center, and gently fold the dough around them to form a smooth ball. Repeat with the remaining dough.
- 5
Carefully lower the dumplings into the simmering water, one at a time. Do not overcrowd the pot. Simmer gently for 15-20 minutes, or until the dumplings float to the surface and are cooked through. They should be firm but tender.
💡 Tip: Maintain a gentle simmer, not a rolling boil, to prevent dumplings from breaking apart. - 6
While the dumplings are cooking, gently reheat the reserved browned butter in the skillet. Drain the cooked dumplings with a slotted spoon and transfer them to a serving platter.
- 7
Garnish the dumplings with the prepared croutons and chopped fresh chives, if desired. Serve immediately.
💡 Pro Tips
- ✓Using starchy potatoes like Russets is essential for the right texture.
- ✓Ricing the potatoes and letting them cool helps reduce moisture.
- ✓A gentle simmer is crucial for cooking the dumplings without them falling apart.
- ✓Test the dough by cooking one small dumpling first to check the texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Omit the croutons and serve with a rich gravy.
- Add finely chopped parsley or chives directly into the dumpling dough.
- For a sweet variation, omit the croutons and serve with applesauce and cinnamon.