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German Potato Dumplings - KartoffelKloesse

German Potato Dumplings BY TIM

INGREDIENTS:

            2 Pounds                   Mashed potatoes (These include cream or crème fraiche, salt and pepper)

            1/4 Teaspoon           Ground nutmeg

            2 Teaspoons             Ground sea salt

            1/2 Cup or more       Minced flat leaf parsley leaves

            1 Cup                         Breadcrumbs: Cut French bread into cubes, sauté in butter to brown.

            1 Tablespoon            Flour

            2 Large                       Eggs

 

DIRECTIONS:

            Mix ingredients well.  Gather the mix into tennis size balls.  Refrigerate for an hour or more.

            Bring water to a boil in a deep saucepan. Add salt. Boil the balls until they float to the surface.

            Remove to a paper towel on a pan. 

These may be served whole or sliced and sautéed in butter.  Serve with gravy.

 



kartoffleklosse


Note:  This is a more complex recipe from Germany.  In may opinion the time is not really rewarded.


INGREDIENTS:

1.5 lbs                   russet potatoes (about 2 large) 

1.5 tsps                 salt                                                        

1/8 tsp                  ground nutmeg                                

1/2 cup                 Minced Parsley

1/2 cup                 all-purpose flour (or more)         

1/8 cup                 cornstarch

1 large                  egg                                        

2 slices                  sourdough or white bread           

1 tbsp                    unsalted butter                                

1 tsp                      corn or vegetable oil                      

 

DIRECTIONS:

1. Trim crusts off bread

2. Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.

3. Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.

4. Drain potatoes, cool slightly, peel, and cut potatoes into large pieces.

5. Refrigerate until cold, about 30 minutes.  Mash potatoes with fork or run through a ricer into a large bowl.

6. Mix in salt, nutmeg and parsley.  Add 1/2 cup flour and the cornstarch.

7.Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.  Mix in egg and form dough into balls, using 1/4 cupful for each.

8. Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.

9.Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top). Using slotted spoon, transfer dumplings to large bowl. Keep covered with a damp kitchen towel as remaining dumplings are cooked.

 

Note:    Fry sliced left-over dumplings in butter to lightly brown on both sides. Season and Serve with the gravy


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