If you don't love this German potato dumpling recipe, you may just hurt my feelings. I know, it seems a bit risky putting it out here honestly. But that's because it was my Oma Sieghilde's signature recipe. It's my favorite childhood meal and the ultimate comfort food that reminds me of my Oma. She is the one who inspired me to start this blog.
These mini German potato dumplings (called "Klößchen" in my family) are a humble, rustic dish made from shredded potatoes, cooked with eggs, and topped with caramelized onions and crisp bacon lardons.
They’re not the quickest to make (I’ll admit it), but they are the kind of authentic German recipe worth every minute of love and labor. These potato dumplings are also vegetarian friendly if you skip the bacon, although if you're not, I highly recommend adding it!
This meal is make-ahead and freezer-friendly, which also makes them a great addition to your rotation of make-ahead dinner recipes. If you love traditional German food and are searching for a potato dumpling recipe that truly tastes like it came out of your grandma’s kitchen, this is it.
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What makes these mini German potato dumplings different?
Besides this being a true original recipe from my own grandma, the traditional potato dumpling recipes use mashed or riced potatoes, creating a soft, pillowy texture. What makes Oma Sieghilde’s Klößchen special is the use of finely shredded raw potatoes instead. This gives the dumplings a delicate chew and rustic character that’s both hearty and satisfying. This meal is a journey into my Oma's kitchen, and it's one that's so worth it!
If you're looking for a more traditional German potato dumplings that are a great side dish for a German beef roast.
German dumpling history
Potato dumplings are deeply rooted in German food traditions and vary from region to region. Some use raw potatoes. Others mix in cooked potatoes. Some dumplings include bread, while others are made entirely with potatoes.
In Thuringia, a region in central Germany, dumplings (Klöße) are so iconic that there’s even a museum dedicated to them. My mini German potato dumplings are a unique offshoot from this tradition and made the way my Oma used to make them in her home just outside of Trier, Germany.
Ingredients
Oma's meals aren't about fancy ingredients. It's all about the way her ingredients come together. You’ll find the full instructions in the recipe card at the bottom of this post!
- Starchy Potatoes. Choose Russets or another high-starch potato. Waxy potatoes use too much moisture, so they're not suited for this recipe. Finely grate them for the best results.
- Potato Starch. Not to be confused with potato flour. This helps bind the dumplings and gives them a little spring. You can use cornstarch in a pinch.
- Salt. Essential to seasoning both the dough and the final dish, so don’t hold back. My favorite salt to use is a rock salt from Utah.
- Onions. I prefer to use yellow onions for topping my Klösschen. They are slowly caramelized before topping, which adds incredible depth and sweetness to this meal.
- Butter is used to caramelize the onions and pan-fry the dumplings. Butter brings richness and rounds out the flavors. I typically use unsalted butter to better season to taste at the end, but salted butter works just fine here.
- Eggs. You'll need a bunch of these. You'll crack them straight into the skillet to coat the dumplings, creating a delicious, scramble-like finish.
- Slab Bacon. It's a must! Oma always cut the bacon into lardons and fried it until crispy. It’s the salty, savory topping that makes every bite just SO GOOD!
How to make Klößchen
These authentic German potato dumplings take some effort, but they’re absolutely worth it. Grab a friend or family member to help you like I always do when making them (usually with my mom and sister to remember my Oma). It turns a bit of hard work into a fun memory!
You’ll find the complete instructions in the recipe card at the bottom of this post. Don’t forget to print or bookmark it for later!
- Shred the potatoes. This is the most time-intensive step. I always like to invite some help over to make this process seem like less work.
- Strain the potatoes. Use a thin towel or cheesecloth to squeeze out as much water as possible.
- Mix the dough. Combine potatoes, starch, and salt until a just barely sticky dough forms.
- Boil water. Prep a colander over a large bowl.
- Form the dumplings. Spread dough on a cutting board, wet a spoon in the boiling water, and scrape small dumplings into the pot.
- Cook until they float. This step should only take about 3 minutes.
- Strain the dumplings into the colander using a skimmer.
- Caramelize the onions in butter over medium-low heat for about half an hour.
- Fry the bacon in a separate pan until crisp. Drain on paper towels.
- Pan-fry the dumplings in the remaining butter. Add eggs and scramble everything together.
- Serve topped with onions and bacon. And say “Danke, Oma.”
Tip: I always end up grating my knuckles when shredding the potatoes. Use a protective glove if you have one!
Make ahead & freeze tips
Want to save time? You can prep and freeze these dumplings after step 6. Once boiled, let them cool, then spread them on a parchment-lined tray and freeze. Transfer to a freezer bag once solid. When you're ready, pick up at step 9 and finish cooking.
It's a quick and easy way to bring a homemade German recipe to the table with less stress.
More of Oma's recipes you will love
If you're falling in love Oma's German meals, there are a few more of her authentic German recipes you absolutely need to try.
Looking for another cozy, savory German dish to try? Don't miss my recipe for Zwiebelkuchen – the best German onion pie that's perfect for fall and packed with flavor.
For something crispier, these Golden Potato Pancakes deliver the ultimate crunch and pair beautifully with apple sauce or smoked salmon. Oma made them for us all the time.
And if you’re looking for a vegetarian German food option that’s simple and comforting, try these German Baked Potatoes with Quark Sauce. Serve with a green salad. It’s easy and satisfying, and packed with flavor!
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If you're here because you love authentic German food and connecting with German family traditions, you’re in the right place. Recipes like these are how I remember my Oma, and I’d love to share more with you. Subscribe to my newsletter to stay connected.
Danke, Oma. I’ll be making these Klößchen again soon. Probably with tears in my eyes and a smile on my face. And probably a bandage on my knuckle.
MIni German Potato Dumpling Recipe (Klößchen)
Equipment
- 1 Box Grater this is my favorite one!
- 1 Cheesecloth for squeezing out the liquid from the shredded potatoes.
- 1 protective glove for saving your knuckles while shredding!
Ingredients
- 2 kilograms starchy potatoes peeled and finely grated
- 35 grams potato starch can use cornstarch instead
- 4 teaspoons salt
- 2 yellow onions large, sliced into half-moons
- ½ kilogram slab bacon cut into ½-inch (1 cm) strips (this is also known as lardons)
- 60 grams unsalted butter divided
- 4 eggs for frying right before serving
Instructions
Dumplings
- Working in batches, strain the grated potatoes. Place orange-sized portions in a thin linen towel or cheesecloth and wring out as much water as you possibly can.2 kilograms starchy potatoes
- To a large bowl, add the strained potatoes, potato starch, and salt and, using your hands, knead together until a just barely sticky dough is formed. If the potato dough feels too wet, try to wring out more water or add in more starch.35 grams potato starch, 4 teaspoons salt
- Heat a large pot of salted water to boiling over high heat. Place a colander in a large bowl; set aside.
- On a small cutting board, spread out a layer of potato dough, about ½ inch (12 mm) thick. Dip a soup spoon into the boiling water and, working in batches, scrape small dumplings directly from the cutting board into the boiling water, wetting your spoon with the boiling water in between.
- Let the dumplings boil until they float to the top, about 3 minutes.
- Using a skimmer, transfer the dumplings to the prepared colander.
Toppings
- In a large skillet over medium-low heat, add 2 tablespoons of the butter and the onion and cook, stirring occasionally, until caramelized, about 30 minutes.2 yellow onions
- Line a large plate with paper towels. In a small skillet over medium heat, cook the bacon (no additional oil or butter needed) until crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to the prepared plate.½ kilogram slab bacon
- In a large non-stick skillet over medium-high heat, melt the remaining 2 tablespoons of butter, then add the drained potato dumplings. Cook, stirring occasionally, until just starting to adopt a golden color, about 3 minutes. Crack the eggs directly into the skillet and stir until the eggs are scrambled and cooked through 1 to 2 minutes. Season with salt to taste.60 grams unsalted butter, 4 eggs
- Serve on individual plates, topped with the caramelized onions and bacon. Danke, Oma.
