Lüchow�s Kartoffel Klösse (Potato Dumplings) 1

“Serve as a complement to Lüchow�s Sauerbraten. This is one of two Potato Dumpling recipes from Jan Mitchell's "Lüchow�s German Cookbook" (1952).”
1hr 10mins

Ingredients Nutrition

  • 3 lbs medium potatoes
  • 3 egg yolks, beaten
  • 3 tablespoons cornstarch
  • 3 tablespoons raw farina or 3 tablespoons cream of wheat
  • 12 teaspoon pepper
  • 1 12 teaspoons salt
  • 14 teaspoon grated nutmeg
  • 1 cup breadcrumbs (toasted or fried)
  • flour
  • 1 12 quarts boiling salt water (1-1/2 teaspoons salt)


  1. Scrub potatoes.
  2. Boil in salted water until just soft enough to mash.
  3. Drain and mash smoothly.
  4. Add egg yolks, cornstarch, cereal, pepper, salt, and nutmeg.
  5. Beat well; shape into dumplings; place few bread cubes in the center of each. (It is a good idea to shape one dumpling first, and it it does not hold together while cooking, beat a little flour into dumpling mixture before shaping remainder.).
  6. Roll each dumpling lightly in flour.
  7. Cook in rapidly boiling salted water 15 or 20 minutes.
  8. Remove cooked dumplings from water; serve hot.
  9. Make 12 or more dumplings, serves 6 to 8.
  10. Note: Any leftover dumplings may be cut in half, sautéed in butter, and used as a garnish on a meat or salad platter.

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