Lüchows Kartoffel Klösse Potato Dumplings 2 Recipes

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GERMAN POTATO DUMPLINGS (KARTOFFELKLOESSE)



German Potato Dumplings (Kartoffelkloesse) image

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

2 large russet potatoes
1 stick unsalted butter
2 cups fresh bread cubes
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch freshly grated nutmeg, or to taste
2 large eggs
1 cup all-purpose flour
1 tablespoon snipped fresh chives, or to taste

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

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

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

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.

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