|Nutritional Guidelines (per serving)|
|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 either cooked potatoes or half-raw grated potatoes. The results will vary in consistency. This is a traditional recipe that uses only 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 warm 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 bread (fresh white, cut into 1/2 inch cubes)
- 3 1/2 cups cooked and riced potatoes (cold, 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 (divided)
- 4 quarts water
- 1/8 teaspoon ground nutmeg (freshly grated if possible)
- 1/8 teaspoon ground white pepper
- 2 eggs (lightly beaten)
Gather the ingredients.
Melt 4 tablespoons of the butter in a skillet.
Add the breadcrumbs and cook until brown.
Remove from the pan.
In the same pan, melt the remaining 2 tablespoons of butter and brown the bread cubes.
Drain 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 flour mixture 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 1 1/2 teaspoons salt to a boil in a 6- to 8-quart pot.
Wet your hands and shape each dumpling into a 2-inch ball—you should get 15 to 20 of these.
Press a hole into the center of the ball.
Place 2 to 3 bread cubes into each hole.
Reform the dough around the bread.
Drop all of the dumplings into the boiling water and stir gently, so they don’t stick to each other.
Reduce the 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 the toasted breadcrumbs and serve immediately.