Lchowskartoffelklssepotatodumplings1 Recipes

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GERMAN POTATO DUMPLINGS



German Potato Dumplings image

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

3 pounds medium potatoes (about 10), peeled and quartered
1 cup all-purpose flour
3 large eggs, lightly beaten
2/3 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon ground nutmeg
12 cups water
BROWNED BUTTER SAUCE:
1/2 cup butter, cubed
1 tablespoon chopped onion
1/4 cup dry bread crumbs

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



Potato Dumplings image

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

2 large potatoes, peeled and chopped
1 cup self-rising flour
1 egg
8 large seasoned croutons

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)



Kartoffel Kloesse (Potato Dumplings) image

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

9 medium potatoes, peeled
1 teaspoon salt
3 eggs, beaten
1 cup all-purpose flour
⅔ cup bread crumbs
½ teaspoon ground nutmeg
1 cup butter
2 tablespoons finely chopped onion
¼ cup dry bread crumbs

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



Kartoffel Kloesse - Potato Dumplings image

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

9 potatoes (medium sized)
1 teaspoon salt
3 eggs, well beaten
1 cup flour, sifted
2/3 cup breadcrumbs or 2/3 cup farina
1/2 teaspoon nutmeg
1 cup butter or 1 cup other fat
1/2 cup breadcrumbs
2 tablespoons onions, minced (sub mushrooms, if you wish)

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



Potato Dumplings image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 24 dumplings; 8 servings

Number Of Ingredients 11

15 slices (3-day old) white sandwich bread, crusts trimmed
1 cup whole milk
7 large red skinned potatoes, peeled and grated (about 2 cups)
2 medium yellow onions, grated
1 bunch fresh parsley, chopped (about 6 tablespoons)
1 tablespoon salt
1/4 teaspoon freshly ground white pepper
1 pinch freshly grated nutmeg
1 pinch dried marjoram
3 large eggs, beaten well
All-purpose flour, for coating

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)



Kathy's Potato Dumplings (Kartoffelklosse) image

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

2 lbs potatoes
kosher salt, to taste
1/4 teaspoon freshly grated nutmeg
1/2 cup flour (more if needed)
1 egg, beaten
12 prunes (or 12 large croutons)
1/2 cup butter, melted (1 stick)
3/4 cup seasoned bread crumbs (or seasoned panko) (optional)

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



Oma's Potato Dumplings image

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

4 cups plain potatoes, mashed
2 tablespoons salt
3 cups flour

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)



Schupfnudeln (German Fried Potato Dumplings) image

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

2 large starchy potatoes, such as russet or Yukon Gold
2 large eggs
1 ¾ cups flour, or as needed
salt and freshly ground black pepper to taste
1 pinch ground nutmeg
2 tablespoons butter

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



Easy Potato Dumplings image

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

6 cups leftover mashed potatoes
4 cups all-purpose flour
¾ cup dry farina cereal (such as Cream of Wheat®)
3 eggs
3 egg yolks
2 teaspoons salt

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



Lüchow's Kartoffel Klösse (Potato Dumplings) 2 image

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

2 lbs raw potatoes
4 slices white bread
1 teaspoon salt
1/4 teaspoon pepper
1 onion, grated
1 teaspoon minced parsley
2 eggs, well beaten
1/4 cup flour
1 1/2 quarts boiling salt water

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



Potato Dumplings image

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

5 to 6 medium potatoes
5 tablespoons all-purpose flour
1 egg, lightly beaten
1-1/2 teaspoons salt
1/4 teaspoon ground nutmeg
2 slices white bread, toasted
1/3 cup mashed potato flakes, optional
Melted butter and toasted bread crumbs, optional

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)



Kluskies (Polish Potato Dumplings) image

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

potato, raw and peeled
salt
flour
ham, diced
onion
butter

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.

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From cookingwithmaryandfriends.com


GERMAN POTATO DUMPLINGS (KARTOFFELKLößE / KARTOFFELKNöDEL)
2020-12-09 STEP 1: 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. Now 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.
From everyday-delicious.com


HOW TO MAKE POTATO DUMPLINGS ⋆ MY GERMAN RECIPES
2020-04-25 In a large pot, bring salted water to a boil. Then reduce the heat so it stops boiling but is still very close to being boiling. Add the dumplings to the salt water and close the lid. Let the dumplings float in the hot water for about 20 minutes. Remove the dumplings from the pot and serve with some parsley on top.
From mygerman.recipes


GERMAN POTATO DUMPLINGS (KARTOFFELKLößE) RECIPE
2022-04-16 In a large mixing bowl, toss the cooled riced potatoes with the potato starch, 1 1/2 teaspoons of salt, and the nutmeg. Add the beaten eggs to the potato mixture and gently mix with your hands to form the dough. Avoid overmixing. Shape the dough into about 12 firm 2-inch dumplings, about 3 ounces each.
From thespruceeats.com


GERMAN POTATO DUMPLINGS KARTOFFELKNOEDEL RECIPE
1 1/2 pounds russet potatoes. salt. 1/2 cup + 2 tablespoons flour, plus extra for hands. 1/8 cup cornstarch. 1 egg. 1. Cook the potatoes in salted water with the peel on. Cool.
From kristadavis.com


POTATO DUMPLINGS – CZECH CHLUPATé KNEDLíKY - COOK LIKE CZECHS
2021-05-09 STEP 2: Put the grated potatoes in a sifter and press them to squeeze out the excess fluid. STEP 3: Transfer the squeezed potatoes to a bowl, add an egg, salt, and flour. Mix the ingredients until you have a thicker dough. STEP 4: Using two spoons dipped in cold water, shape out small dumplings.
From cooklikeczechs.com


CLASSIC GERMAN POTATO DUMPLINGS | KARTOFFELKNöDEL GEKOCHT
2016-05-12 Place them in a colander and rinse under cold water. Peel and press them through a potato ricer into a large bowl. Set them aside to allow the potatoes to cool down. Add the eggs, flour, potato starch, salt and nutmeg to the cold potatoes and mix until the ingredients are combined. Form a roll about 5 cm (2 inches) in diameter; using a knife ...
From theomaway.com


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