GERMAN POTATO DUMPLINGS (KARTOFFELKLößE)
These traditional German potato dumplings (kartoffelklöße) are the perfect side dish to serve along with a meat or poultry main dish or stew.
Provided by Diana Rattray
Categories Side Dish
Time 1h35m
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Peel the potatoes and cut them into large chunks.
- Put the potatoes in a large saucepan, cover them with salted water, and bring them to a boil over high heat. Lower the heat to medium; cover the pan and cook for about 20 to 25 minutes until the potatoes are tender. Drain well.
- Rice the potatoes and spread them out on a large baking sheet or waxed paper; let them cool for about 30 minutes or until completely cooled. You should have about 6 cups (800 grams) of riced potatoes.
- Bring a large pot of salted water to a boil.
- Meanwhile, prepare the potato dumpling dough. In a large mixing bowl, toss the cooled riced potatoes with the potato starch, 1 1/2 teaspoons of salt, and the nutmeg.
- Add the beaten eggs to the potato mixture and gently mix with your hands to form the dough. Avoid overmixing.
- Shape the dough into about 12 firm 2-inch dumplings, about 3 ounces each.
- With a slotted spoon, place the dumplings in the boiling water.
- When the dumplings float to the top, turn the heat to low, just enough to maintain a simmer. Cover the pan and continue to cook for 20 minutes. Make sure the water is not at a rolling boil as it could cause the dumplings to fall apart.
- Remove the dumplings to a bowl; drizzle with melted butter, and sprinkle lightly with salt to taste.
- Serve potato dumplings with buttered breadcrumbs, freshly ground black pepper, and/or parsley, as desired.
Nutrition Facts : Calories 277 kcal, Carbohydrate 42 g, Cholesterol 69 mg, Fiber 4 g, Protein 6 g, SaturatedFat 6 g, Sodium 439 mg, Sugar 2 g, Fat 10 g, ServingSize 15 to 20 dumplings (6 servings), UnsaturatedFat 0 g
KARTOFFELKLöSSE (GERMAN POTATO DUMPLINGS) RECIPE - (4/5)
Provided by JimMac
Number Of Ingredients 5
Steps:
- Scrub and rinse the potatoes well and place in a large saucepan of cold water. Bring the unpeeled potatoes to the boil, add salt and simmer the potatoes for around 35 minutes or until they are just tender. Drain the potatoes and cool them slightly -just enough so that you can handle them. You should now be able to peel the skins away from the flesh of the potatoes with your bare hands. Once all the potatoes are peeled, cut them into even-sized pieces and refrigerate until cold. The potatoes can be prepared the previous day, if desired. Mash the potatoes with a fork or mashing tool in a large bowl. Mix in the salt and freshly grated nutmeg. Add half a cup of flour and mix to combine. With your hands knead the mixture in the bowl until a smooth soft dough forms, add more flour by the tablespoon if the dough remains sticky. Combine one beaten egg with the mixture. Form the mixture into smooth round balls using ¼ of a cup of dough for each ball. At this stage you may wish to insert acrouton, prune or other filling into each dumpling. Croutons are traditionally used to soak up any extra moisture inside the Kartoffelkloesse. Stoned prunes are a common filling when accompanying a Roast Goose at Christmas. A small spoonful of cooked, flavoured ground beef / mince is also a tasty alternative. Seal the filling closed inside each of the Kartoffelklösse. In a large saucepan of salted simmering water, almost boiling, poach the completed dumplings in batches of 4 to 5. Do not place more than 4 to 5 dumplings in the pot at any one time - to prevent them from sticking together or touching during cooking, which could cause them to fall apart! Cook the dumplings for 10 to 15 minutes or until the dumplings rise to the surface. Remove and drain each of the Kartoffelklösse with a slotted spoon into a serving dish. Keep the dish covered to conserve heat while the remaining dumplings are cooked. (Serves 4 to 6)
KARTOFFELKLOESSE (GERMAN POTATO DUMPLINGS)
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.
Provided by LastBaron
Categories Potato
Time 40m
Yield 12 dumplings, 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim crusts off bread and save them for another use.
- Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.
- Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.
- Drain.
- Cool slightly.
- Peel.
- Cut potatoes into large pieces.
- Refrigerate until cold, about 30 minutes.
- Mash potatoes with fork or run through ricer into large bowl.
- Mix in salt and nutmeg.
- Add 1/2 cup flour and cornstarch.
- Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
- Mix in egg.
- Form dough into balls, using 1/4 cupful for each.
- Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.
- 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.
- You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.
KARTOFFEL KLOESSE (POTATO DUMPLINGS)
This is a great German recipe for potato dumplings. It makes a excellent side dish.
Provided by SlimCookins
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until the potatoes are soft, about 20 minutes. Drain water, and place potatoes into a large bowl. Mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). Mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. Roll into walnut sized balls. If the dough is too sticky, you may want to mix in more flour or bread crumbs.
- Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the water. When they come up to the surface, allow them to boil uncovered for 3 minutes. Remove the dumplings with a slotted spoon, and keep warm.
- While you are waiting for the water to boil, melt the butter in a skillet over medium heat. Add onions and 1/4 cup of bread crumbs. Cook, stirring constantly, until the onions are tender, and the sauce has thickened some. Pour sauce over the dumplings before serving.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 42.1 g, Cholesterol 87.2 mg, Fat 17.3 g, Fiber 4.2 g, Protein 7.2 g, SaturatedFat 10.3 g, Sodium 390.5 mg, Sugar 2 g
KATHY'S POTATO DUMPLINGS (KARTOFFELKLOSSE)
From the recipe collection of Bird's sister Kathy. Kartoffelklösse are traditionally served alongside a Roast with lashings of gravy or with Sauerbraten and Rotkohl. Croutons are traditionally inside the dumplings to soak up any extra moisture inside the Kartoffelklösse while prunes are a common filling when accompanying a roast goose, turkey, or other fowl at Christmas. Leftover potato dumplings can be enjoyed the following day sautéed in the butter.
Provided by 2Bleu
Categories Potato
Time 30m
Yield 12 dumplings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Scrub and rinse the potatoes well and place in a large saucepan of cold water. Bring the unpeeled potatoes to the boil, add some salt and simmer the potatoes for 35-40 minutes or until just tender.
- Drain the potatoes and cool them slightly for easy handling. You should be able to peel the skins away from the flesh of the potatoes with your bare hands.
- Once all the potatoes are peeled, cut them into even-sized pieces and refrigerate until cold (up to overnight).
- Mash the potatoes in a large bowl. Mix in the salt and freshly grated nutmeg. Add half a cup of flour and mix to combine. With your hands knead the mixture in the bowl until a smooth soft dough forms, add more flour by the tablespoon if the dough remains sticky. Finally, add the beaten egg to the mixture.
- Using 1/4 cup of dough, form the mixture into balls. Insert a crouton, (or prune) into each dumpling. Sealing the filling closed around the dumpling.
- In a large saucepan of salted simmering water (not boiling), carefully place the dumplings into the water in batches of 4-5. Do not overcrowd them where they may stick together or touch during cooking, which may cause them to fall apart. Cook the dumplings until the dumplings rise to the surface, about 10-14 minutes.
- In a wide bowl, add melted butter. Remove dumplings with a slotted spoon or strainer. Shake gently to drain, then toss gently in a bowl of melted butter. Cover with lid and keep warm while cooking the remaining dumplings and add them to the butter as well. Sprinkle entire batch with bread crumbs (if desired) and serve.
Nutrition Facts : Calories 348.1, Fat 16.5, SaturatedFat 10.1, Cholesterol 71.7, Sodium 156.6, Carbohydrate 46.6, Fiber 5, Sugar 8.5, Protein 5.8
KARTOFFELKLOSSE (POTATO DUMPLINGS)
Make and share this Kartoffelklosse (Potato Dumplings) recipe from Food.com.
Provided by L DJ3309
Categories Weeknight
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes in their jackets until soft, remove the skins and put potatoes through a ricer.
- Spread on a towel for a few minutes to remove moisture, then put them in a bowl and add the salt.
- Add the eggs, flour, 2/3 cup bread crumbs and nutmeg.
- Mix thoroughly.
- Form mixture into dry balls (if mixture is too moist, add more bread crumbs).
- Drop the balls into boiling salted water.
- When balls come to the surface, allow them to boil for 3 minutes.
- Remove one from liquid and cut open; if center is dry, they are sufficiently cooked.
- Remove balls from liquid and pour over them a dressing made as follows: Brown the butter in a skillet, add the 1/2 cup bread crumbs and onion and cook for several minutes.
Nutrition Facts : Calories 565.3, Fat 26.3, SaturatedFat 15.5, Cholesterol 140.3, Sodium 628.5, Carbohydrate 71.8, Fiber 7.1, Sugar 3.5, Protein 12
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GERMAN POTATO DUMPLINGS RECIPE (KARTOFFELKLößE)
From elavegan.com
5/5 (11)Calories 135 per servingCategory Main Course, Side Dish
- Cook potatoes with the peel in a large pot with boiling water until fork-tender, then drain the water.
- Let cool, then peel the potatoes (the weight of the cooked and peeled potatoes was 750 g). Mash them with a potato masher.
- Add potato starch, salt, and nutmeg. Use your hands to knead the mixture into a smooth dough. Meanwhile, bring water and enough salt in a large pot to a simmer.
- Wet your hands, take a handful of dough, and shape it into a ball. The recipe makes 6-8 potato dumplings, depending on how large you make them. You can fill some of them or leave them all plain (check the notes below for my mushroom stuffing recipe).
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