Some recipes for German potato dumplings include Baumwollene Kloesse, Knodel and Rudi's Perfect German Potato Dumplings Kartoffelkloesse. Basic ingredients are baking potatoes, flour, farina and butter.
To make Baumwollene Kloesse, fry 1 cup of dry white bread crumbs in 2 tablespoons of butter until the bread is just browned, and spoon the crumbs onto a paper towel to drain. Repeat the process with 2 slices of cubed white bread. Mix together 1/2 cup of regular farina, 1/2 cup of all-purpose flour, 3 teaspoons of salt, 1/8 teaspoon of ground nutmeg and 1/8 teaspoon of ground white pepper, and stir the mixture into 3 1/2 cups of cold, riced potatoes in three parts. Beat in 2 eggs.
Form the dough into 2-inch balls around 2 to 3 of the prepared croutons, and place the dumplings in boiling water. Simmer the dumplings for up to 15 minutes, and sprinkle them with the toasted breadcrumbs before serving.
To make Rudi's Perfect German Potato Dumplings Kartoffelkloesse, cook 4 slices of bacon until browned and crisp, and crumble it. Mix the bacon along with 6 ounces of farina, 8 ounces of all-purpose flour, 3 eggs and 2 tablespoons of butter into 3 pounds of riced baking potatoes. Season the mixture with 1 teaspoon of salt, 1/4 teaspoon of nutmeg and 2 tablespoons of minced parsley, and allow the dough to rest for 15 minutes before forming it into balls. Boil the dumplings covered until they start to float, and then reduce the temperature to a simmer for at least 10 more minutes.