GERMAN POTATO DUMPLINGS (KARTOFFELKLOESSE)
The latest German import to my potato side dish collection are these soft, comforting dumplings drizzled in browned butter and topped with, sorry, not bacon, but something even better! Just try it to find out what it is. For best results, roast, don't boil, the potatoes so they're nice and dry. Yes, you can top these dumplings with bacon anyway, and/or sautéed onions and mushroom sauce. I served mine with sausage and red cabbage.
Provided by Chef John
Categories Side Dish Vegetables
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
- Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.
- Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough.
- Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.
- Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.
- Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 32.7 g, Cholesterol 77 mg, Fat 13.3 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 103.9 mg, Sugar 1.3 g
KARTOFFELKNöDEL - POTATO DUMPLINGS
This traditional German dumpling makes a delicious side dish to any roulande or stew. But it's delicious eaten on its own too..
Provided by Monash Fodmap
Categories Low FODMAP
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Place potatoes in a large pot and add salty water until potatoes are all covered. Bring to the boil. Once boiled reduce the heat and cook uncovered for another 20 minutes or until tender. Drain the water off and peel the potatoes.
- Mash the potatoes until smooth. Stir through the flour, eggs, bread crumbs, salt and nutmeg. Roll the mixture into approximately 8 balls.
- In the large pot bring 3L/0.8 gal of water to the boil. Carefully spoon the dumplings into the water. Once the water is boiling reduce the heat and leave to simmer uncovered for 15-20 minutes or until the dumplings are cooked.
- Meanwhile, in a small saucepan, heat the butter and the cubed bacon on medium heat. Heat until the butter is golden brown and bacon is cooked. Stir constantly. Remove from heat and stir in breadcrumbs (or quinoa flakes).
- Place dumplings in a serving dish and pour over the butter and bacon sauce.
Nutrition Facts : ServingSize 8, Calories 1587.70 cal, Fat 14.20 g, Protein 7.60 g, Carbohydrate 56.20 g, Sugar 3.00 g, SaturatedFat 8.10 g, Fiber 4.00 g
POTATO DUMPLINGS
Good to use with stews or soups. When I was growing up we had these with sauerbraten. I don't know why there's always a crouton in the center, there just is.
Provided by Helen
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
- In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
- Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.3 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 211.3 mg, Sugar 0.8 g
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.
KARTOFFELKNöDEL GERMAN POTATO DUMPLINGS
Learn how to make Kartoffelknödel. Our easy German Potato Dumpling recipe is stuffed with bacon sauerkraut and topped with mushroom cream.
Provided by Andrew Dobson
Categories Side Dish
Time 1h
Number Of Ingredients 20
Steps:
- Place potatoes in a large pot and fill with cold water. Season with salt and cover. Bring the water to a boil and cook potatoes skin-on for 20 minutes, or until tender. The potatoes are done once they easily slide off when pierced with a sharp paring knife.
- Drain cooked potatoes and peel using a sharp paring knife while still hot. Press the warm potatoes through a ricer or mash with a potato masher until you have a smooth puree. Let cool until warm.
- Stir in butter, egg yolks, flour, cornstarch, salt, nutmeg and pepper until you have created a uniform dough. Use your hands to knead the mixture until it is smooth.
- Meanwhile, in a small saucepan, heat the sliced bacon over medium heat, 4-6 minutes crispy and fully cooked. Remove from heat and stir in sauerkraut.
- Wet your hands with water (this helps stop the dough from sticking to your hands), then divide the dough into 8 portions and shape into balls.
- Using your thumb, press each ball to create a well an add 1 tsp of bacon sauerkraut filling. Close the filling hole with potato mixture and roll with your hands so filling is hidden inside.
- Drop Kartoffelknödel gently into a pot of boiling, salted water. Simmer gently, uncovered, approximately 15 - 20 minutes.
- Meanwhile, make the mushroom sauce by adding butter to a frying pan with sliced mushrooms and sauté over medium heat for approximately 10 minutes. Tend mushrooms by the stove, flipping them with a wooden spoon or spatula to ensure they receive consistent and even browning.
- Add minced garlic and diced onion, cooking for 3-4 more minutes until lightly browned.Add beef stock and sherry before turning the heat to medium low. Allow to simmer for 2 minutes before adding cream and honey. Stir for approximately 5 minutes. Set aside.
- Remove German Potato Dumplings with slotted spoon and serve topped with mushroom sauce and dill.
Nutrition Facts : Calories 317 kcal, Carbohydrate 37.1 g, Protein 8.3 g, Fat 14.7 g, SaturatedFat 7.9 g, Cholesterol 82 mg, Sodium 864 mg, Fiber 3.9 g, Sugar 3.2 g, ServingSize 1 serving
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
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