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German Potato Dumplings with Buttered Cabbage

Five pan-fried German dumplings served next to a portion of buttered cabbage on a white plate.
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Make authentic German potato dumplings (Kartoffelklöße) and serve them with simple, sweet and sour buttered cabbage.

Ingredients

Scale
  • 2 lbs starchy potatoes (like Russet)
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1/4 cup semolina or fine breadcrumbs
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 1/2 head green cabbage, thinly shredded
  • 1/4 cup water or broth
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon butter (for cabbage)

Instructions

  1. Peel the potatoes and boil them in salted water until tender. Drain completely and let them cool slightly.
  2. Mash or press the warm potatoes through a potato ricer until smooth. Spread them on a tray to allow steam to escape for about 10 minutes.
  3. In a bowl, combine the mashed potatoes, egg, flour, semolina (or breadcrumbs), salt, and nutmeg. Mix gently until just combined; do not overwork the dough.
  4. Lightly wet your hands and form the potato mixture into uniform dumplings, about 1.5 inches in diameter.
  5. Bring a large pot of salted water to a gentle simmer (do not boil rapidly). Carefully drop the dumplings into the water.
  6. Cook the dumplings until they float to the surface, then let them cook for an additional 5 minutes. Remove them with a slotted spoon and set aside.
  7. For the cabbage, melt 1 tablespoon of butter in a large skillet over medium heat. Add the chopped onion and cook until soft, about 3 minutes.
  8. Add the shredded cabbage to the skillet. Sauté for 5 minutes until it starts to wilt.
  9. Add the water or broth, vinegar, and sugar. Stir well.
  10. Cover the skillet and let the cabbage simmer gently for 15 to 20 minutes, or until tender but still holding some texture. Stir occasionally.
  11. Melt the remaining 1 tablespoon of butter in a separate small pan. Add the cooked dumplings and gently roll them in the melted butter until lightly coated and warmed through.
  12. Serve the buttered dumplings immediately alongside the sweet and sour cabbage.

Notes

  • Use starchy potatoes for the best dumpling texture.
  • Do not let the dumpling water boil vigorously, or the dumplings may fall apart.
  • For richer flavor, you can brown the dumplings slightly in butter after boiling.

Nutrition

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