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 DUMPLINGS
Good to use with stews or soups. When I was growing up we had these with sauerbraten. I don't know why there's always a crouton in the center, there just is.
Provided by Helen
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
- In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
- Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.3 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 211.3 mg, Sugar 0.8 g
KARTOFFEL KLOESSE (POTATO DUMPLINGS)
This is a great German recipe for potato dumplings. It makes a excellent side dish.
Provided by SlimCookins
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until the potatoes are soft, about 20 minutes. Drain water, and place potatoes into a large bowl. Mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). Mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. Roll into walnut sized balls. If the dough is too sticky, you may want to mix in more flour or bread crumbs.
- Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the water. When they come up to the surface, allow them to boil uncovered for 3 minutes. Remove the dumplings with a slotted spoon, and keep warm.
- While you are waiting for the water to boil, melt the butter in a skillet over medium heat. Add onions and 1/4 cup of bread crumbs. Cook, stirring constantly, until the onions are tender, and the sauce has thickened some. Pour sauce over the dumplings before serving.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 42.1 g, Cholesterol 87.2 mg, Fat 17.3 g, Fiber 4.2 g, Protein 7.2 g, SaturatedFat 10.3 g, Sodium 390.5 mg, Sugar 2 g
KARTOFFEL KLOESSE - POTATO DUMPLINGS
A delicious side dish to many German and Pennsylvania Dutch dishes. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time approximate.
Provided by Molly53
Categories Potato
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes in their jackets until soft; remove skins and put potatoes through a ricer into a bowl and add salt, eggs, flour, 2/3 cup of bread crumbs and nutmeg.
- Mix thoroughly.
- Form mixture into dry balls about the size of walnuts (if mixture is too moist, add more bread crumbs).
- Drop the balls into boiling salted water.
- When balls come to the surface, allow to boil uncovered for three minutes.
- Remove one from liquid and cut open; if center is dry, they are sufficiently cooked.
- Remove balls from liquid to a hot platter and pour over them a dressing made as follows: brown butter in skillet, add bread crumbs and onion and cook for several minutes.
Nutrition Facts : Calories 357.1, Fat 17.4, SaturatedFat 10.3, Cholesterol 87.2, Sodium 433.4, Carbohydrate 43.7, Fiber 4.3, Sugar 2.1, Protein 7.5
POTATO DUMPLINGS
Provided by Food Network
Categories main-dish
Time 45m
Yield 24 dumplings; 8 servings
Number Of Ingredients 11
Steps:
- In a large mixing bowl, soak the bread in the milk 2 to 3 minutes, until soggy. Using your hands, squeeze out and discard the milk. Place the bread in a large mixing bowl. Stir in the potatoes, onions, parsley, salt, pepper, nutmeg, and marjoram. Add the eggs to the mixture and mix well. Shape the mixture into about 24 (1 1/2-inch) round dumplings. Dip the dumplings into the flour to coat generously. Bring a large saucepan of lightly salted water to a boil over high heat. With a slotted spoon, gently add the dumplings to the water. Bring back to a boil. Reduce the heat to medium. Cover and cook about 15 minutes, until the dumplings expand and float to the surface. Serve with any kind of stew.
KATHY'S POTATO DUMPLINGS (KARTOFFELKLOSSE)
From the recipe collection of Bird's sister Kathy. Kartoffelklösse are traditionally served alongside a Roast with lashings of gravy or with Sauerbraten and Rotkohl. Croutons are traditionally inside the dumplings to soak up any extra moisture inside the Kartoffelklösse while prunes are a common filling when accompanying a roast goose, turkey, or other fowl at Christmas. Leftover potato dumplings can be enjoyed the following day sautéed in the butter.
Provided by 2Bleu
Categories Potato
Time 30m
Yield 12 dumplings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Scrub and rinse the potatoes well and place in a large saucepan of cold water. Bring the unpeeled potatoes to the boil, add some salt and simmer the potatoes for 35-40 minutes or until just tender.
- Drain the potatoes and cool them slightly for easy handling. You should 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 (up to overnight).
- Mash the potatoes 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. Finally, add the beaten egg to the mixture.
- Using 1/4 cup of dough, form the mixture into balls. Insert a crouton, (or prune) into each dumpling. Sealing the filling closed around the dumpling.
- In a large saucepan of salted simmering water (not boiling), carefully place the dumplings into the water in batches of 4-5. Do not overcrowd them where they may stick together or touch during cooking, which may cause them to fall apart. Cook the dumplings until the dumplings rise to the surface, about 10-14 minutes.
- In a wide bowl, add melted butter. Remove dumplings with a slotted spoon or strainer. Shake gently to drain, then toss gently in a bowl of melted butter. Cover with lid and keep warm while cooking the remaining dumplings and add them to the butter as well. Sprinkle entire batch with bread crumbs (if desired) and serve.
Nutrition Facts : Calories 348.1, Fat 16.5, SaturatedFat 10.1, Cholesterol 71.7, Sodium 156.6, Carbohydrate 46.6, Fiber 5, Sugar 8.5, Protein 5.8
OMA'S POTATO DUMPLINGS
A large heavy dumpling great with gravy. Goes with beef, pork and any German entry such as sauerbraten, weiner schnitzel, etc. It is one of three things that my husband makes. He loves them and I do too. It was his mom's recipe.
Provided by BeaJae
Categories Potato
Time 1h10m
Yield 8-10 dumplings, 6 serving(s)
Number Of Ingredients 3
Steps:
- Peel and dice the potatoes. Boil until fork tender. Drain. Mash well without adding any ingredients to the potatoes. Using the 4 cups of mashed potatoes, add the salt and the flour.
- Mix with your hands until 4 inch balls can be formed and stick together.
- Put into a large kettle of boiling water and boil for 30 minutes. Stir occasionally so the dumplings do not stick together or stick to the pot bottom.
- Serve with gravy.
Nutrition Facts : Calories 304.5, Fat 0.7, SaturatedFat 0.1, Sodium 2332.7, Carbohydrate 65.2, Fiber 3.9, Sugar 0.9, Protein 8.5
SCHUPFNUDELN (GERMAN FRIED POTATO DUMPLINGS)
These fried potato dumplings, called Schupfnudeln in German, are irresistible. The potatoes should be cooked the day before, as then the dumplings are easier to shape. Serve as a side as you would any other potato.
Provided by nch
Categories World Cuisine Recipes European German
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
- Peel cooked potatoes and place into a large bowl. Mash with a potato masher. Add eggs and flour and mix until well combined. Season with salt, pepper, and nutmeg.
- Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water.
- Bring water to the boil in a large pot over high heat, then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon, put them in a colander, and drain well.
- Heat butter in a skillet over medium heat and saute Schupfnudeln until golden brown and crisp from all sides, 5 to 10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 49.5 g, Cholesterol 72.2 mg, Fat 6 g, Fiber 3.7 g, Protein 8.4 g, SaturatedFat 3.1 g, Sodium 58.7 mg, Sugar 1.2 g
EASY POTATO DUMPLINGS
A must to go with Polish sausage and sauerkraut! I didn't want to dig for my paper copy of the recipe, so I thought I'd search for it and I was shocked it wasn't on here.
Provided by NE mom
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Mix potatoes, flour, cereal, eggs, egg yolks, and salt together in a bowl using your hands until the mixture comes together into a workable dough. Roll dough into 4- to 5-inch long logs with the diameter of a quarter.
- Bring a large pot of water to a boil, add the dough logs, and cook until the dumplings float, about 15 minutes.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 59 g, Cholesterol 99.8 mg, Fat 3.4 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 1.1 g, Sodium 725.3 mg, Sugar 1.9 g
LüCHOW'S KARTOFFEL KLöSSE (POTATO DUMPLINGS) 2
Serve as a complement to Lüchow's Sauerbraten. This is one of two Potato Dumpling recipes from Jan Mitchell's Lüchow's German Cookbook (1952).
Provided by Belgophile
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash, peel, and grate potatoes. Soak bread in a little cold water; squeeze out as much water as possible. Mix bread, salt, pepper, onions, and parleys. Add potatoes and eggs; mix well.
- Form into balls; roll lightly in flour; drop into salted boiling water (1 teaspoon salt to each quart water). Cover pot tightly; boil 15 minutes. Serve with sauerkraut, beef, or chicken. Serves 4 or more.
Nutrition Facts : Calories 318.5, Fat 3.6, SaturatedFat 1, Cholesterol 105.8, Sodium 801.5, Carbohydrate 61.4, Fiber 6.2, Sugar 4.2, Protein 10.7
POTATO DUMPLINGS
These moist dumplings are an extra-special way to serve potatoes. The bread centers add a comforting touch, and the potato taste really comes through. They go so well with the Beef Rouladen and gravy. -Karin Cousineau, Burlington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Refrigerate for 2 hours or overnight. , Peel and grate potatoes. In a large bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary. , Slice toasted bread into 24 squares, 1/2-in. each; shape 2 tablespoons of the potato mixture around two bread squares, forming a 2-in. ball. , In a large stock pot, bring salted water to a boil; add the test dumpling. Reduce heat; cover and simmer for 15-20 minutes or until dumpling is no longer sticky in the center. , If test dumpling falls apart during cooking, add the mashed potato flakes to the batter. Let batter sit for 5 minutes; form remaining dumplings. Add to boiling water; return to a boil and follow the same cooking procedure. , Remove dumplings with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with crumbs.
Nutrition Facts : Calories 122 calories, Fat 1g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 487mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
KLUSKIES (POLISH POTATO DUMPLINGS)
This is going to sound silly, but I got this recipe on the back of a pkg. for plastic cooking spoons. Good Cook brand.
Provided by hcopeland
Categories Potato
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Grate selected number of raw, peeled potatoes. Add dash of salt and flour to make a heavy dough mixture. Mix with hands.
- Boil kettle of water. Drop dough with teaspoon (3/4 tsp.) into boiling water. Cook until done. Drain.
- Fry onion and bits of ham in a little butter and pour over Kluskies in serving dish. Serve.
More about "lchowskartoffelklssepotatodumplings1 recipes"
OMA'S KARTOFFELKLößE ~ GERMAN POTATO DUMPLINGS
From quick-german-recipes.com
40 RECIPES THAT START WITH A PACKAGE OF FROZEN POTATOES
From tasteofhome.com
POLISH POTATO DUMPLINGS ARE PERFECTLY IMPERFECT …
From thetakeout.com
60+ EASY POTATO RECIPES - PREPPED IN 15 MIN OR LESS
From tasteofhome.com
KARTOFLANE KLUSKI (POLISH POTATO DROP DUMPLINGS) - A …
From acoalcrackerinthekitchen.com
POLISH MASHED POTATO DUMPLINGS (KOPYTKA) RECIPE
From thespruceeats.com
KARTOFFELKNöDEL RECIPE (GERMAN POTATO DUMPLINGS)
From whats4eats.com
KARTOFFELKLOESSE (GERMAN POTATO DUMPLINGS
From internationalcuisine.com
KARTOFFELKNOEDEL (POTATO DUMPLINGS) RECIPE
From recipeland.com
POLISH SILESIAN POTATO DUMPLINGS RECIPE - THE SPRUCE …
From thespruceeats.com
POLISH POTATO DROP DUMPLINGS (KARTOFLANE KLUSKI) RECIPE
From thespruceeats.com
GERMAN POTATO DUMPLINGS (KARTOFFELKLößE) - RECIPES …
From recipesfromeurope.com
4.7/5 (6)Total Time 1 hr 10 minsCategory DinnerCalories 268 per serving
ULTIMATE GUIDE WITH AMAZING RECIPES - ALL TASTES GERMAN
From alltastesgerman.com
HOW TO MAKE KOPYTKA | KITCHN
From thekitchn.com
RECIPES FOR DUMPLINGS MADE JUST LIKE OMA
From quick-german-recipes.com
EASY NO-FAIL FLAT DUMPLINGS - MY COUNTRY TABLE
From mycountrytable.com
GERMAN POTATO DUMPLINGS (KARTOFFEL KLOSSE) - RECIPE - COOKS.COM
From cooks.com
KARTOFFEL KLOSSE (BEST POTATO DUMPLINGS) WITH CHEESE AND ONIONS
From simplevegetariandishes.com
EASY POTATO DUMPLINGS (BAVARIAN STYLE, WITH OPTIONAL CROUTON …
From craftbeering.com
KARTOFFELKLößE (GERMAN POTATO DUMPLINGS) - STEFAN'S GOURMET BLOG
From stefangourmet.com
POTATO FINGER DUMPLINGS RECIPE (KARTOFLANE KLUSKI)
From thespruceeats.com
KARTOFFELKLößE (GERMAN POTATO DUMPLINGS) - GERMAN CULTURE
From germanculture.com.ua
GERMAN POTATO DUMPLINGS | BALLS (KARTOFFELKLOESSE
From cookingtheglobe.com
DILLED GERMAN POTATO DUMPLINGS {KARTOFFELKLöSSE ... - SUMPTUOUS …
From sumptuousspoonfuls.com
HOMEMADE POTATO DUMPLINGS (KARTOFFELKNöDEL) RECIPE - PLATTER TALK
From plattertalk.com
40 EASY POTLUCK RECIPES READY IN 30 MINUTES OR LESS - TASTE OF HOME
From tasteofhome.com
GERMAN POTATO KNODEL (DUMPLINGS) - COOKING WITH MARY AND FRIENDS
From cookingwithmaryandfriends.com
GERMAN POTATO DUMPLINGS (KARTOFFELKLößE / KARTOFFELKNöDEL)
From everyday-delicious.com
HOW TO MAKE POTATO DUMPLINGS ⋆ MY GERMAN RECIPES
From mygerman.recipes
GERMAN POTATO DUMPLINGS (KARTOFFELKLößE) RECIPE
From thespruceeats.com
GERMAN POTATO DUMPLINGS KARTOFFELKNOEDEL RECIPE
From kristadavis.com
POTATO DUMPLINGS – CZECH CHLUPATé KNEDLíKY - COOK LIKE CZECHS
From cooklikeczechs.com
CLASSIC GERMAN POTATO DUMPLINGS | KARTOFFELKNöDEL GEKOCHT
From theomaway.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love