Back by popular demand, the best Kartoffelkloesse, or German Potato Dumplings, recipe around.Â I’ve tried to talk you through each step, so you’ll have no problems besides eating too many delicious dumplings!Â Enjoy.
- 3 large Russet potatoes, boiled with skin untilÂ softÂ
- 1 1/2Â teaspoons saltÂ
- 1/8Â teaspoon nutmegÂ
- 2/3 cup all-purpose flour
- 1/8Â cup cornstarch
- 1Â large eggÂ
- 2Â slices Pepperidge Farm sourdough bread, or otherÂ high-quality breadÂ
- 1Â tablespoon butterÂ
- 1Â tablespoon veggie oil
In a large skillet- melt butter on medium-high.
Trim crusts off bread slicesÂ & throw them to the birds, you won’t need them.Â Cut breadÂ into 1/2-inch cubesÂ place in skillet.Â Cook until golden brown.Â Transfer to paper towel & pat dry.
Get your cooled, boiled potatoes & trim off peel. Cut into large cubes.Â Refrigerate for 30 minutes.Â
In a large bowl- mash potatoes with fork or masher.Â Mix in salt & nutmeg.Â Add 1/2 cup flour & cornstarch.
Using yourÂ hands, knead mixture in bowl until smooth.Â Â You may need to add aÂ dash more flour if dough in sticky.Â Â Â
Whisk in egg.Â
Form dough into balls, using about 1/2 cup mixture for each.
Insert butteryÂ bread cube into the center of each dumpling.Â Roll dumpling between palms to enclose bread cube completely and form smooth balls.Â It’s kinda like preschool Play-Do fun, right?
In a large pot- add half full of salted water & get to simmer.Â Â Once simmering, addÂ 4-5 dumplingsÂ into pot & cook until the dumplings rise to the surface, about 10-15 minutes.Â
Using slotted spoon, transfer dumplings to large bowl.Â
Transfer to bowl & keep covered with a damp, cleanÂ 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.