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Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.
6 Servings - 40 min -
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Servings:6  | Calories:215 | Total Fat:5g  | Chol:36mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 2g
10 %
Total Carb 37g
12 %
Fiber 2g
8 %
Sugars 1g
Cholesterol 36mg
12 %
Sodium 608mg
25 %
Protein 5g
11 %
55% Russet potatoes
17% All-purpose flour
17% Others combined
9% Corn oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 1/2 lbs russet potatoes (about 2 large)
1 1/2 teaspoons salt
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour (or more)
1/8 cup cornstarch (or potato starch, much preferred, if you can get it)
1 large egg
2 slices sourdough bread or 2 slices white bread (good quality, not supermarket foam crap)
1 tablespoon unsalted butter
1 tablespoon corn oil or 1 tablespoon vegetable oil

Directions : View recipe directions on
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