Best Kartoffelklosse Potato Dumplings Recipes

KATHY'S POTATO DUMPLINGS (KARTOFFELKLOSSE)

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.

KARTOFFELKLöSSE (GERMAN POTATO DUMPLINGS) RECIPE - (4/5)

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)

KARTOFFELKLOSSE (POTATO DUMPLINGS)

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.