German potato dumplings can be made with both cooked potatoes and half raw grated potatoes. The results vary in consistency. This is a traditional recipe that only uses cooked potatoes. Making potato dumplings with cooked potatoes with extra starch and eggs to hold them together is easier than fiddling with raw potatoes, at least in first attempts at making these dumplings. 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 rewarmed with the leftover gravy on Monday. Serve with a hot green vegetable like peas, green beans or broccoli or roasted Brussels sprouts and warmed white German bread. Pair with wine that's right with the type of meat that's on the menu.
- 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 butter in a skillet and brown the breadcrumbs.
- Remove from the pan, melt the other 2 tablespoons 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.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||9 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||5 g|