German Potato Dumplings (Kartoffelklöße) with Mushroom Sauce

Delicious homemade potato dumplings (Kartoffelklöße) served with a creamy mushroom sauce. A classic German side dish, perfect for any occasion.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.35/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1kgPotatoes, starchy (e.g., Russet)(Peeled and boiled)

100gPotato starch

£0.80

50gSemolina

£0.15

1Egg yolk

£0.30

1tspSalt(or to taste)

£0.01

0.3tspNutmeg(freshly grated)

£0.05

500gMushrooms(Mixed varieties (e.g., cremini, shiitake))

£1.75

1Onion(Small, finely chopped)

£0.40

2clovesGarlic(Minced)

£0.10

2tbspButter

£0.25

250mlVegetable broth

£0.30

200mlHeavy cream

£1.00

2tbspFresh parsley(Chopped, for garnish)

£0.30

to tasteSalt

£0.01

to tasteBlack pepper

Total Cost

£5.42

£1.35 per serving

Instructions

1.
Boil the potatoes until tender. Drain and let them cool slightly.
2.
While the potatoes are still warm, pass them through a potato ricer or food mill into a large bowl. This is crucial for a smooth texture.
3.
Add the potato starch, semolina, egg yolk, salt, and nutmeg to the bowl with the potatoes. Mix everything well until a smooth dough forms. Be careful not to overmix.
4.
Bring a large pot of salted water to a simmer.
5.
With slightly wet hands, form the potato dough into small dumplings, about 4-5 cm in diameter.
6.
Gently place the dumplings into the simmering water, a few at a time. Do not overcrowd the pot.
7.
Let the dumplings simmer gently for about 15-20 minutes, or until they float to the surface and are cooked through.
8.
While the dumplings are simmering, prepare the mushroom sauce: Heat the butter in a large skillet over medium heat.
9.
Add the chopped onion and garlic to the skillet and sauté until softened, about 5 minutes.
10.
Add the sliced mushrooms to the skillet and cook until they are browned and softened, about 8-10 minutes. Stir occasionally.
11.
Pour in the vegetable broth and bring to a simmer. Cook for a few minutes to reduce the liquid slightly.
12.
Stir in the heavy cream and simmer for another 5 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
13.
Once the dumplings are cooked, remove them from the water with a slotted spoon and drain well.
14.
Serve the Kartoffelklöße immediately with the creamy mushroom sauce. Garnish with fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

68g

26% of RDA

Fat

36g

51% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

7 g

8% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

Using starchy potatoes is essential for the right texture. Russet potatoes are a good choice.

Make sure the potatoes are still warm when you rice or mill them, as this will help create a smoother dough.

Do not overmix the dough, as this can make the dumplings tough.

Simmer the dumplings gently, as boiling water can cause them to fall apart.

You can add a few bread cubes to the center of each dumpling for added texture.

If the dough is too sticky, add a little more potato starch.

Cooking Equipment

Large pot

Potato ricer or food mill

Large bowl

Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Using starchy potatoes is essential for the right texture. Russet potatoes are a good choice.

Make sure the potatoes are still warm when you rice or mill them, as this will help create a smoother dough.

Do not overmix the dough, as this can make the dumplings tough.

Simmer the dumplings gently, as boiling water can cause them to fall apart.

You can add a few bread cubes to the center of each dumpling for added texture.

If the dough is too sticky, add a little more potato starch.

German Potato Dumplings (Kartoffelklöße) with Mushroom Sauce

Ingredients

Instructions