RCI-SN.005.0036.001
Kartoffelkloesse
German Potato Dumplings — Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia.
Prep25 min
Cook8 min
Total33 min
Servings4
Difficultyintermediate
Ingredients
- russet potatoes (about 2 large)1½ lbs
- 1½ teaspoons
- ⅛ teaspoon
- ½ cup
- cornstarch (or potato starch⅛ cupmuch preferred, if you can get it)
- 1 large
- sourdough bread or white bread (good quality2 slicesnot supermarket foam crap)
- 1 tablespoon
- corn oil or vegetable oil1 tablespoon
Method
1
Boil whole potatoes in salted water until completely tender, about 25-30 minutes, then drain and allow them to cool slightly before peeling.
30 minutes
2
Pass the peeled potatoes through a potato ricer or mash them thoroughly until completely smooth with no lumps remaining.
5 minutes
3
Add the egg, melted butter, a pinch of nutmeg, and salt to the mashed potatoes, then gradually incorporate the flour and mix until a soft, workable dough forms.
5 minutes
4
Test the dough consistency by forming one small ball; if it falls apart, add a little more flour until the dumplings hold their shape firmly.
3 minutes
5
With lightly floured hands, shape the dough into smooth, round balls approximately the size of a golf ball, pressing out any air pockets as you form each dumpling.
10 minutes
6
Bring a large pot of salted water to a gentle simmer (not a rolling boil) and carefully lower the dumplings in batches, ensuring they are not crowded.
5 minutes
7
Simmer the dumplings for 15-20 minutes until they float to the surface and are cooked through, then remove them with a slotted spoon.
20 minutes
8
Serve the Kartoffelkloesse immediately, optionally topped with browned butter and breadcrumbs or alongside a rich gravy or roasted meat.