Kartoffelkloesse, or German Potato Dumplings Recipe

June 6, 2006 | Posted by Allison as The Sides at 9:53 am | (6) Comments »

Potato Dumplings.jpg

Back by popular demand, the best Kartoffelkloesse, or German Potato Dumplings, recipe around. I’ve tried to talk you through each step, so you’ll have no problems besides eating too many delicious dumplings! Enjoy.

Ingredients:

3 large Russet potatoes, boiled with skin until soft
1 1/2 teaspoons salt
1/8 teaspoon nutmeg
2/3 cup all-purpose flour
1/8 cup cornstarch
1 large egg
2 slices Pepperidge Farm sourdough bread, or other high-quality bread
1 tablespoon butter
1 tablespoon veggie oil

What’s Next:

In a large skillet- melt butter on medium-high.

Trim crusts off bread slices & throw them to the birds, you won’t need them. Cut bread into 1/2-inch cubes place in skillet. Cook until golden brown. Transfer to paper towel & pat dry.

Get your cooled, boiled potatoes & trim off peel. Cut into large cubes. Refrigerate for 30 minutes.

In a large bowl- mash potatoes with fork or masher. Mix in salt & nutmeg. Add 1/2 cup flour & cornstarch.

Using your hands, knead mixture in bowl until smooth. You may need to add a dash more flour if dough in sticky.

Whisk in egg.

Form dough into balls, using about 1/2 cup mixture for each.

Insert buttery bread cube into the center of each dumpling. Roll dumpling between palms to enclose bread cube completely and form smooth balls. It’s kinda like preschool Play-Do fun, right?

In a large pot- add half full of salted water & get to simmer. Once simmering, add 4-5 dumplings into pot & cook until the dumplings rise to the surface, about 10-15 minutes.
Using slotted spoon, transfer dumplings to large bowl.

Transfer to bowl & keep covered with a damp, clean kitchen towel as you cook the rest.

Once done with your batch, you’re ready to enjoy your kartoffelkloesse, or potato dumplings with wienerschnitzel or whatever else your heart & your palate desire.

Eat well & Laugh often!

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6 Comments »

Cooking with Amy Banana Walnut Pancakes Recipe - bFeedMe Said,

June 6, 2006 @ 1:01 pm

[...] Cooking with Amy’s Amy Sherman has tweeked this wonderful Banana Walnut Pancakes recipe almost as much as I have tweeked my Kartoffelkloesse, or German Potato Dumplings recipe. Enjoy this wonderful breakfast or anytime treat. [...]
Kenno’s Bloggo (Ken’s Blog) » Dieses ist wundervolles Kochen! Said,

August 13, 2006 @ 1:41 am

[...] The traditional form is called Kartoffelkloesse, they are a bit complicated. Could it get any better than this? [...]
Bernhard Said,

August 30, 2007 @ 4:59 am

Ok, ok I really don’t mind if you just surf around and take and use what you find but could you not, at least state the source of a picture, if not, what would show you are human, place a link back to the site where you took the picture from, if you find it good enough to show your, also human, readers?
Kirk Said,

November 15, 2007 @ 5:11 am

How much do 3 large potatoes weigh? I hate recipes that have obscure measurements. Would love to try this.
Jean Said,

February 13, 2009 @ 4:26 pm

I couldn’t find a “print ready copy” so the entire 2 pages printed in small type that I can’t read! I won’t use these recipes again.
Ann Said,

August 21, 2009 @ 7:37 pm

These are not the dumplings I remember my aunt and mother making. Just potatoes, salt, and a bit of flour, enough to keep them sticking together. Once we had some German cousins visiting and a big argument ensued, because they always added eggs and a few other things to their dumplings, which they insisted were the “authentic” kind. Sort of like recipes for Tortiere pie, and spaghetti sauce-everyone insists THEIRS is the best. Makes for an interesting life, and menu…