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
PERFECT GERMAN POTATO DUMPLINGS
Given to me by a German co-worker some time ago, it is actually not hard to make and makes a great dumpling! Prep time doesn't include boiling the potatoes.
Provided by Kittencalrecipezazz
Categories German
Time 55m
Yield 10 dumplings
Number Of Ingredients 15
Steps:
- Cook unpeeled potatoes in a small amount of boiling, salted water (about 30 minutes), or until tender, but not mushy; peel potatoes while still warm (but not hot).
- Coarsely mash with a potato masher or use a potato ricer.
- In a small bowl, combine 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper; add to the potatoes, toss/mix until well blended. Stir in the eggs.
- Using floured hands, shape the potato mixture into 10 balls; insert a crouton into the center of each ball.
- Lightly dust the balls with flour (so they won't stick).
- In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
- With a spoon carefully drop dumplings into water.
- Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).
- Remove dumplings with a large slotted spoon to a platter.
- In a saucepan, heat and stir butter until browned; stir in the 1/2 cup bread crumbs, sprinkle over dumplings.
Nutrition Facts : Calories 200.5, Fat 5.2, SaturatedFat 2.7, Cholesterol 51.5, Sodium 849.7, Carbohydrate 33.2, Fiber 2.3, Sugar 1.4, Protein 5.4
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.
GERMAN POTATO DUMPLINGS (KARTOFFELKLößE)
These traditional German potato dumplings (kartoffelklöße) are the perfect side dish to serve along with a meat or poultry main dish or stew.
Provided by Diana Rattray
Categories Side Dish
Time 1h35m
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Peel the potatoes and cut them into large chunks.
- Put the potatoes in a large saucepan, cover them with salted water, and bring them to a boil over high heat. Lower the heat to medium; cover the pan and cook for about 20 to 25 minutes until the potatoes are tender. Drain well.
- Rice the potatoes and spread them out on a large baking sheet or waxed paper; let them cool for about 30 minutes or until completely cooled. You should have about 6 cups (800 grams) of riced potatoes.
- Bring a large pot of salted water to a boil.
- Meanwhile, prepare the potato dumpling dough. 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.
- With a slotted spoon, place the dumplings in the boiling water.
- When the dumplings float to the top, turn the heat to low, just enough to maintain a simmer. Cover the pan and continue to cook for 20 minutes. Make sure the water is not at a rolling boil as it could cause the dumplings to fall apart.
- Remove the dumplings to a bowl; drizzle with melted butter, and sprinkle lightly with salt to taste.
- Serve potato dumplings with buttered breadcrumbs, freshly ground black pepper, and/or parsley, as desired.
Nutrition Facts : Calories 277 kcal, Carbohydrate 42 g, Cholesterol 69 mg, Fiber 4 g, Protein 6 g, SaturatedFat 6 g, Sodium 439 mg, Sugar 2 g, Fat 10 g, ServingSize 15 to 20 dumplings (6 servings), UnsaturatedFat 0 g
GERMAN POTATO DUMPLINGS
We have this for a little change in side dishes. It also is a good recipe to make use of stale bread or rolls and left over potatoes. These are quick and easy to make. Really good with gravy from a roast or stew. Try them I'm sure you'll like them. My kids always make sure I don't have any left-overs.
Provided by Marlitt
Categories Potato
Time 35m
Yield 8 dumplings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak buns in bowl of water for about 30 minutes.
- Meanwhile rice or grate potato using the fine grater into a medium bowl.
- Squeeze all the water out of the soaked rolls and add to the grated potato.
- Add the rest of the ingredients and using hands, mix together.
- If dough is really sticky add a little more flour.
- Wet your hands and form balls about 2 1/2 " in diameter.
- Drop dumplings in a large pot of boiling water.
- Once dumplings have floated to the top of the water let cook another 10 minutes.
- Remove from the pot with slotted spoon.
- Enjoy.
- Added Note:.
- You might want to make extra.
- These freeze very well.
- Left overs are a great accompaniment to roast beef or pork ,just slice little less than 1/2 inch thick slices and brown in butter.
Nutrition Facts : Calories 234.2, Fat 2.6, SaturatedFat 0.8, Cholesterol 52.9, Sodium 711.9, Carbohydrate 44.6, Fiber 3.6, Sugar 2.4, Protein 7.8
GERMAN POTATO DUMPLINGS
Make and share this German Potato Dumplings recipe from Food.com.
Provided by Donna M.
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Peel raw potatoes and grate finely.
- Put potatoes in a bowl and press down on them while tipping bowl to pour off as much liquid as possible.
- Stir in salt.
- Add as much flour as needed to make a firm dough.
- Have a pot of boiling water ready and drop in portions of dough with a tablespoon.
- Boil gently, uncovered, until dumplings float.
- Serve with onions which have been sauteed in butter until they are caramelized, poured over top of dumplings; or also good with sauerkraut.
- You can also add some grated onion to the dumpling dough if you like (about a tablespoon).
- Leftovers are good sliced and fried in butter.
Nutrition Facts : Calories 164, Fat 0.2, SaturatedFat 0.1, Sodium 594.1, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
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GERMAN POTATO DUMPLINGS (KARTOFFELKLößE) - RECIPES …
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- Optional: Cut the old bun/slices of bread into approx. 1/2 inch cubes. Then heat the butter in a pan, add the bread pieces, and fry them on medium heat until golden brown. Set them aside.
- Peel the potatoes. Take 1/2 of the potatoes, half or quarter them (depending on the size) and boil them in a large pot of saltwater for approx. 20 minutes until tender. You can remove the potatoes from the water with a straining spoon instead of draining them if you want to reuse the water later to boil the dumplings.
- While one part of the potatoes are boiling, take the remaining 1/2 of the potatoes and grate them on the fine side of a four-sided box grater. Put the grated potato pieces into a "potato sack" - or a nut milk bag or even a kitchen towel - and squeeze out as much liquid as you can. Make sure to capture the liquid in a bowl. Once you have squeezed out as much liquid as possible, set the "potato ball" aside - it should still be covered with the kitchen towel (or what you used). Also set the liquid aside to allow the potato starch to settle at the bottom of the bowl. Once the starch has settled, carefully drain the liquid.
- Mash the cooked potatoes with a potato masher or press them through a potato press (basically a large garlic press). Make sure that there are no potato lumps left.
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