Authentic Bavarian Potatoe Dumplings (Klöße)

O’zapft is! Darlings soon the Oktoberfest is starting in Germany again, and I show you how you can make some traditional authentic Bavarian Food at Home. First, I’m starting with the famous Klöße or Kniedla as they pronounce it in my town. They are delicious with gravy and a salad on the side or a lovely pork roast or cut up the next day in thick slices and fried golden brown in some butter.

What you need:

  • 2 tbsp of potato Starch
  • 3,30 Ib or 1 1/2 kg of raw starchy potatoes, peeled
  • 1 Ib or 500 gr boiled starchy potatoes (with skin on which is very important for taste and texture)
  • 1 cup or 1/4 l boiling water
  • 1 tsp (and extra)
  • 2 slices of fresh toast
  • 1 tbsp of freshly chopped parsley
  • 2 tbsp of butter (unsalted)
  • 1/4 tsp ground nutmeg (optional)

Peel the potatoes while they are still warm. Either press it through a potato press or grate them finely. Cut the toast into cubes and sauté them in butter until they are golden brown, season with a little salt and add the fresh parsley over them, set aside. Take the raw peeled potatoes and I either chop them in a mixer finely or grate them into some water, also finely as well ( the water just ensures that the grated potatoes won’t turn brown). Fill the grated Potatoes into a thin cotton kitchen towel, and press all the water out. Make sure you get all the moister out, this is important to get the right texture. Now add the pressed out and dry potatoes into a bowl and add the boiling water over it and mix well. It will get a sticky consistency. Now add the starch, 1 tsp of salt, nutmeg and the cooked potatoes into the raw potatoes and mix well with your hands. From a nice dough, you should be able to softly leave your fingerprints on it. Heat a large Pot of water and add 1 tbsp of salt ( taste the water you might need more salt, depending on the size of the pot, it should taste good salted). Once the water is boiling, set it down to simmer. Wet your hands with cold water, and take equal parts of potato dough to shape-round balls with about 3 croutons set in the middle of each dumpling. Carefully add them all at the same time into the pot and let them cook for about 20 min. They will float on top. Immediately serve with!

🇬🇧Watch on my Youtube channel how to make it:

One reply to “Authentic Bavarian Potatoe Dumplings (Klöße)

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