Chef's CornerDesiree Brassert

German Potato Dumplings or Kartoffelklöße

Chef's corner headerTransform every day potatoes into an elegant side dish by making pillowy and bouncy spheres that are ready to absorb a rich gravy or a simple brown butter sauce as shown in the recipe below.

Ingredients for about 10 golf ball sized dumplings

  • 1 kilo of potatoes, should be of similar size
  • 1 tablespoon of butter
  • 1 cup of potato starch
  • 1 large egg
  • Salt and white pepper to taste


  1. Boil the whole potatoes, skins on, until fork tender.
  2. Cool slightly and peel. Mash the potatoes preferably with a ricer. Cool and refrigerate for several hours or overnight.
  3. Mix into the mashed potatoes: the potato starch, melted butter, egg, salt and pepper. Make into a smooth dough that holds together. Add a little starch if necessary.
  4. Form into balls and drop gently into simmering salted water.
  5. Boil gently uncovered for about 10 to 15 minutes. They will float to the top. Remove with a slotted spoon and keep warm.

Ingredients for brown butter sauce & breadcrumbs

  • 2 slices of stale bread — feel free to use GF
  • 1 and 1/2 cups or 3 sticks of unsalted salted butter
  • 5 sprigs of fresh thyme
  • 2 cloves of garlic, finely chopped
  • Salt and ground pepper to taste


  1. Melt butter in a medium saucepan, once it begins to bubble, add garlic and thyme.
  2. Stir until butter turns light brown.
  3. Soak the bread slices in some of the brown butter and toast for 10 minutes before chopping into coarse crumbs.
  4. Pour remaining butter over dumplings and garnish with prepared breadcrumbs, chopped parsley or chives.

Guten Appetit!