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Kartoffel Kloesse - Potato Dumplings

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“A delicious side dish to many German and Pennsylvania Dutch dishes. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time approximate.”

Ingredients Nutrition

  • 9 potatoes (medium sized)
  • 1 teaspoon salt
  • 3 eggs, well beaten
  • 1 cup flour, sifted
  • 23 cup breadcrumbs or 23 cup farina
  • 12 teaspoon nutmeg
  • Bread and Butter sauce
  • 1 cup butter or 1 cup other fat
  • 12 cup breadcrumbs
  • 2 tablespoons onions, minced (sub mushrooms, if you wish)


  1. Boil potatoes in their jackets until soft; remove skins and put potatoes through a ricer into a bowl and add salt, eggs, flour, 2/3 cup of bread crumbs and nutmeg.
  2. Mix thoroughly.
  3. Form mixture into dry balls about the size of walnuts (if mixture is too moist, add more bread crumbs).
  4. Drop the balls into boiling salted water.
  5. When balls come to the surface, allow to boil uncovered for three minutes.
  6. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked.
  7. Remove balls from liquid to a hot platter and pour over them a dressing made as follows: brown butter in skillet, add bread crumbs and onion and cook for several minutes.

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