Potato Balls Ii Kartoffelkloesse Pronounced Kleasa Recipes

POTATO-BALLS/KARTOFFELKLOESSE (PRONOUNCED "KLEASA")

Steps:

• Grate the raw potatoes real fine.
• Add some baking soda so they don't turn brown.
• Set aside so the water can come out.
• Pour into a cotton-bag and squeeze until no more moisture comes out.
• Catch the liquids that come out and save in bowl.
• let sit so the starch can sink to the bottom.
• Then put the raw potatoes back in another bowl.
• Mash the boiled potatoes and add to the raw potatoes.
• Now very careful and slowly pour the water out of the bowl and save the starch because you need to add it to the potatoe-mixture.
• Add a little bit of salt and knead well.
• Cut the bread in small dices and toast in some butter to a golden brown.
• Form fist sized balls (form the balls with cold moist hands).
• poke a hole in the middle and put some bread dices in the hole, close back up.
• In a big pot with almost boiling water let them.
• simmer for about 20 minutes Don't boil other than that you'll have Potato Soup.

POTATO-BALLS II - KARTOFFELKLOESSE (PRONOUNCED KLEASA)

Steps:

• Grate the raw potatoes into a bowl with luke warm water.
• Squeeze the water out of the potatoes through a cotton-bag or a kitchen towel, saving the water in an extra bowl to get the starch on the bottom -- this is an old recipe, save the starch to use it for ironing ;-) -- return to the bowl.
• Bring the milk to a boil and pour over the raw potatoes.
• Rice the boiled potatoes and mix everything together, knead.
• Cut the bread in small dices and toast in some butter to a golden brown.
• Form fistsize balls with the potato dough.
• Punch a hole in the middle and put some bread dices in the middle, close back up form the balls with cold moist hands.
• Drop into the boiling water, let boil once, then just let simmer for 20 minutes.
• Take out of the salted water.
• If you want to freeze them, take them out after 15 min.
• Set loose on a sheet and prefreeze.
• Then wrap them up each one single in aluminum foil and freeze To serve: put the balls in cold salted water, bring to a boil and let simmer then for about 10 min.
• They swim up when they're done.

KARTOFFELKLOESSE (GERMAN POTATO DUMPLINGS)

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.

KARTOFFEL KLOESSE (POTATO DUMPLINGS)

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.