|Nutritional Guidelines (per serving)|
|Servings: 15 to 20 dumplings (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
German potato dumplings can be made with both cooked potatoes and half-raw grated potatoes. The results will vary in consistency. This is a traditional recipe that only uses cooked potatoes. If it is your first time trying to make German dumplings, using cooked potatoes with extra starch and eggs to hold them together is easier than attempting to use half-raw potatoes.
There are many recipes for German potato dumplings, or kartoffelkloesse, and this one is possibly from southern Germany or the Thuringia area.
Potato dumplings are old-fashioned comfort food, and they are often served with the Sunday roast and then reheated with the leftover gravy on Monday. Serve with a hot green vegetable like peas, green beans, broccoli or roasted Brussels sprouts, and warmed white German bread. Add a good German wine and you have yourself a complete, authentic German dinner.
- 6 tablespoons butter (divided)
- 1 cup dry white breadcrumbs
- 2 slices fresh white bread (cut into 1/2 inch squares)
- 3 1/2 cups potatoes (cold, cooked, riced, about 4 to 5 medium potatoes; russets or other baking potatoes)
- 1/2 cup all-purpose flour
- 1/2 cup regular farina (not quick-cooking)
- 3 teaspoons salt
- 1/8 teaspoon ground nutmeg (freshly grated if possible)
- 1/8 teaspoon ground white pepper
- 2 eggs (lightly beaten)
Melt 4 tablespoons of butter in a skillet and brown the breadcrumbs.
Remove from the pan, melt the other 2 tablespoons of butter and brown the bread cubes. Drain both on paper towels.
Place the riced potatoes in a large bowl.
In a small bowl, mix the flour, farina, 1 1/2 teaspoons salt, nutmeg, and pepper.
Add the mix in three or more portions to the potatoes, beating after each addition.
Add the eggs and mix well. If the mixture is too thin to hold together in a ball, add flour a little at a time until the right consistency is reached.
Bring 4 quarts of water and the remaining salt to a boil in a 6- to 8-quart pot.
Wet your hands and shape each dumpling into a 2-inch ball.
Press a hole into the center of the ball, place 2 to 3 bread cubes into it and reform the ball around the bread.
Drop all of the dumplings into the boiling water and stir gently, so they don’t stick to each other.
Reduce heat and simmer for 12 to 15 minutes, or until the dumplings rise to the surface.
Cook for 1 more minute.
Remove with a slotted spoon and place on a preheated platter.
Sprinkle with toasted breadcrumbs and serve immediately.
If you want to try other German dumpling recipes, there are plenty to choose from. Perhaps the best-known is spaetzle, small dumplings made by hand that are a staple at special occasions.