Potato Balls Ii Kartoffelkloesse Pronounced Kleasa Food

GERMAN POTATO DUMPLINGS (KARTOFFELKLOESSE)

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.

POTATO-BALLS II - KARTOFFELKLOESSE (PRONOUNCED KLEASA)

Steps:

• Grate the raw potatoes into a bowl with luke warm water.
• Squeeze the water out of the potatoes through a cotton-bag or a kitchen towel, saving the water in an extra bowl to get the starch on the bottom -- this is an old recipe, save the starch to use it for ironing ;-) -- return to the bowl.
• Bring the milk to a boil and pour over the raw potatoes.
• Rice the boiled potatoes and mix everything together, knead.
• Cut the bread in small dices and toast in some butter to a golden brown.
• Form fistsize balls with the potato dough.
• Punch a hole in the middle and put some bread dices in the middle, close back up form the balls with cold moist hands.
• Drop into the boiling water, let boil once, then just let simmer for 20 minutes.
• Take out of the salted water.
• If you want to freeze them, take them out after 15 min.
• Set loose on a sheet and prefreeze.
• Then wrap them up each one single in aluminum foil and freeze To serve: put the balls in cold salted water, bring to a boil and let simmer then for about 10 min.
• They swim up when they're done.

POTATO-BALLS/KARTOFFELKLOESSE (PRONOUNCED "KLEASA")

Steps:

• Grate the raw potatoes real fine.
• Add some baking soda so they don't turn brown.
• Set aside so the water can come out.
• Pour into a cotton-bag and squeeze until no more moisture comes out.
• Catch the liquids that come out and save in bowl.
• let sit so the starch can sink to the bottom.
• Then put the raw potatoes back in another bowl.
• Mash the boiled potatoes and add to the raw potatoes.
• Now very careful and slowly pour the water out of the bowl and save the starch because you need to add it to the potatoe-mixture.
• Add a little bit of salt and knead well.
• Cut the bread in small dices and toast in some butter to a golden brown.
• Form fist sized balls (form the balls with cold moist hands).
• poke a hole in the middle and put some bread dices in the hole, close back up.
• In a big pot with almost boiling water let them.
• simmer for about 20 minutes Don't boil other than that you'll have Potato Soup.

KARTOFFEL KLOESSE (POTATO DUMPLINGS)

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.

POTATO BALLS

Steps:

• In a bowl, beat eggs. Add potatoes. Combine the flour, baking powder and salt; stir into potato mixture. , In a large saucepan or kettle, heat about 1 in. of oil to 375°. Drop mixture by heaping teaspoonfuls, four or five at a time, into hot oil. Fry 2-3 minutes or until golden brown, turning once. Watch closely since they brown quickly. Drain on paper towels. Serve immediately.

SWEET POTATO BALLS

Steps:

• Steam the sweet potato in a steamer over a medium heat for 15-20 mins until soft enough to insert a cutlery knife into. Mash the sweet potato using a potato masher or a fork until smooth. Add the sugar, tapioca starch and a good pinch of seasoning, then mix well with your hands. Gradually pour in 1-2 tbsp water, then mix well until a pliable dough forms.
• Divide the dough into four and roll each piece into a long sausage shape around 2cm in diameter. Cut each length of dough into 2cm pieces and roll them into balls in the palm of your hand. Don't worry if they crumble, just keep squishing them until they form a ball.
• Half-fill a large, heavy-based saucepan with the oil. Heat over a medium temperature until a cooking thermometer reads 120C. Lower batches of the balls into the oil (you may need to cook them in two or three batches) and fry for 2 mins until they begin to float. When they are floating, turn down the heat slightly. Turn the balls in the oil using a slotted spoon until they expand in size, doing so every minute, for around 3-4 mins. Turn the heat back up and continue to deep-fry until golden brown.
• Transfer the balls onto kitchen paper using a slotted spoon. Leave to drain and cool a little, then serve.