LüCHOW'S KARTOFFEL KLöSSE (POTATO DUMPLINGS) 2
Serve as a complement to Lüchow's Sauerbraten. This is one of two Potato Dumpling recipes from Jan Mitchell's Lüchow's German Cookbook (1952).
Provided by Belgophile
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash, peel, and grate potatoes. Soak bread in a little cold water; squeeze out as much water as possible. Mix bread, salt, pepper, onions, and parleys. Add potatoes and eggs; mix well.
- Form into balls; roll lightly in flour; drop into salted boiling water (1 teaspoon salt to each quart water). Cover pot tightly; boil 15 minutes. Serve with sauerkraut, beef, or chicken. Serves 4 or more.
Nutrition Facts : Calories 318.5, Fat 3.6, SaturatedFat 1, Cholesterol 105.8, Sodium 801.5, Carbohydrate 61.4, Fiber 6.2, Sugar 4.2, Protein 10.7
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