Kartoffelklöße are German potato dumplings traditionally made from boiled or raw grated potatoes.
Recipes vary by region and may use entirely cooked potatoes, entirely raw potatoes, or a mixture of both. The dumplings are usually shaped into balls and simmered rather than boiled vigorously, which helps them keep their form.
They are commonly served with roast meats, gravy, and braised red cabbage. Thüringer Klöße are a particularly well-known regional variety from Thuringia, while versions from Bavaria and other regions have their own proportions and techniques.
Kartoffelklöße are easy to confuse with Semmelknödel, which are bread dumplings, and with Schupfnudeln, which are potato noodles shaped into tapered pieces.