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. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.
Provided by LastBaron
Categories Potato
Time 40m
Yield 12 dumplings, 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim crusts off bread and save them for another use.
- Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.
- Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.
- Drain.
- Cool slightly.
- Peel.
- Cut potatoes into large pieces.
- Refrigerate until cold, about 30 minutes.
- Mash potatoes with fork or run through ricer into large bowl.
- Mix in salt and nutmeg.
- Add 1/2 cup flour and cornstarch.
- Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
- Mix in egg.
- Form dough into balls, using 1/4 cupful for each.
- Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.
- Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).
- Using slotted spoon, transfer dumplings to large bowl.
- Keep covered with a damp kitchen towel as remaining dumplings are cooked.
- You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.
GERMAN POTATO DUMPLINGS
Potato dumplings (called Kartoffel Kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable.-Arline Hofland, Deer Lodge, Montana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl., Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls., In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean., Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.
Nutrition Facts : Calories 367 calories, Fat 14g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 524mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.
POTATO BALLS
Here's a delightful way to use leftover mashed potatoes! These puffs are easy to make, and my family prefers them to french fries. Children enjoy them plain, buttered or drizzled with honey or maple syrup. My grandkids expect Potato Puffs on the menu whenever they come to my house!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 1-1/2 to 2 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, beat eggs. Add potatoes. Combine the flour, baking powder and salt; stir into potato mixture. , In a large saucepan or kettle, heat about 1 in. of oil to 375°. Drop mixture by heaping teaspoonfuls, four or five at a time, into hot oil. Fry 2-3 minutes or until golden brown, turning once. Watch closely since they brown quickly. Drain on paper towels. Serve immediately.
Nutrition Facts :
GERMAN POTATO DUMPLINGS (KARTOFFELKLOESSE)
The latest German import to my potato side dish collection are these soft, comforting dumplings drizzled in browned butter and topped with, sorry, not bacon, but something even better! Just try it to find out what it is. For best results, roast, don't boil, the potatoes so they're nice and dry. Yes, you can top these dumplings with bacon anyway, and/or sautéed onions and mushroom sauce. I served mine with sausage and red cabbage.
Provided by Chef John
Categories Side Dish Vegetables
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
- Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.
- Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough.
- Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.
- Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.
- Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 32.7 g, Cholesterol 77 mg, Fat 13.3 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 103.9 mg, Sugar 1.3 g
KARTOFFELKLöSSE (GERMAN POTATO DUMPLINGS) RECIPE - (4/5)
Provided by JimMac
Number Of Ingredients 5
Steps:
- Scrub and rinse the potatoes well and place in a large saucepan of cold water. Bring the unpeeled potatoes to the boil, add salt and simmer the potatoes for around 35 minutes or until they are just tender. Drain the potatoes and cool them slightly -just enough so that you can handle them. You should now be able to peel the skins away from the flesh of the potatoes with your bare hands. Once all the potatoes are peeled, cut them into even-sized pieces and refrigerate until cold. The potatoes can be prepared the previous day, if desired. Mash the potatoes with a fork or mashing tool in a large bowl. Mix in the salt and freshly grated nutmeg. Add half a cup of flour and mix to combine. With your hands knead the mixture in the bowl until a smooth soft dough forms, add more flour by the tablespoon if the dough remains sticky. Combine one beaten egg with the mixture. Form the mixture into smooth round balls using ¼ of a cup of dough for each ball. At this stage you may wish to insert acrouton, prune or other filling into each dumpling. Croutons are traditionally used to soak up any extra moisture inside the Kartoffelkloesse. Stoned prunes are a common filling when accompanying a Roast Goose at Christmas. A small spoonful of cooked, flavoured ground beef / mince is also a tasty alternative. Seal the filling closed inside each of the Kartoffelklösse. In a large saucepan of salted simmering water, almost boiling, poach the completed dumplings in batches of 4 to 5. Do not place more than 4 to 5 dumplings in the pot at any one time - to prevent them from sticking together or touching during cooking, which could cause them to fall apart! Cook the dumplings for 10 to 15 minutes or until the dumplings rise to the surface. Remove and drain each of the Kartoffelklösse with a slotted spoon into a serving dish. Keep the dish covered to conserve heat while the remaining dumplings are cooked. (Serves 4 to 6)
GERMAN POTATO BALLS
Steps:
- Put potatoes into pan with 6 - 8 cups water. Add 1 tsp salt. Bring to boil. Boil for until fork tender or mashable.
- Drain potato and cool for 10 minutes. Put potato into large bowl. Mash with potato masher or fork until lumps are out.
- In pot on stove on high heat, pour 1 cup water. Bring to boil add 1 stick butter. After butter is melted, add flour. Stir until mixture leaves sides of pan. Remove pan from heat.
- Mix in 1 egg until blended and then mix in another egg until blended. Add potatoes and mix until combined. Heat oil in deep-fat fryer to 375 degrees. Add 1 tablespoon potato mixture into oil. Do not add too many balls at one time. Cook until golden brown.
- Remove and drain. Salt to taste. Eat while hot.
GERMAN SAUERKRAUT AND POTATO BALLS
Who said they didn't like sauerkraut? C'mere! I got something for ya'! (I'll make you a believer yet!) The dipping sauce I used in the pic is honey mustard, but you could use whatever you like.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 28m
Yield 25 large balls
Number Of Ingredients 12
Steps:
- Place potatoes in a medium sized saucepan and cover with water; salt lightly.
- Bring to a boil over medium heat and cook until fork-tender; drain.
- Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
- Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
- Pour some flour in a small bowl; do likewise to some bread crumbs.
- Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
- Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
- Take heaping tablespoonfuls of the potato mixture and roll in flour.
- Then coat with egg, then roll in bread crumbs.
- Do the same with several others.
- Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.
- Drain on paper toweling, and serve hot.
- Makes 25 extra-large balls, or enough to serve about 6 people.
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GERMAN POTATO DUMPLINGS (KARTOFFELKLößE / KARTOFFELKNöDEL)
From everyday-delicious.com
5/5 (1)Total Time 43 minsCategory Side DishCalories 174 per serving
- Cook the potatoes: Peel the potatoes, chop any larger ones so they’re all a similar size. Add the potatoes into a large pot, pour over cold water, salt the water. Cook the potatoes until fork-tender, don't overcook them. Drain the potatoes, put the pot back on the burner, and heat the potatoes for a minute or two, stirring, until excess moisture has evaporated.
- Mash the potatoes while they are still hot. The best is potato ricer but you can also use a potato masher.
- Make the dough: Add all the ingredients into a large bowl and stir them together until well combined (with a spoon or your hands, don't mix for too long, but the dough should stick together, don't knead the dough, just stir everything together until combined). If the dough is too dry, try to add some more melted butter, if it's too wet, add a little more potato starch. Try not to add too much starch so that the dumplings are not too dense.
- Form the dumplings: Divide your dough into 8 parts and form round balls (you can weigh your dumplings, each should weigh about 3.5 oz (100g)). To keep the dumplings from sticking to your hands, you can wet your hands with water or dust them with flour.
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