1898 Potato Dumplings 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.

GERMAN POTATO DUMPLINGS (KARTOFFELKNöDEL WITH OPTIONAL FILLING)



German Potato Dumplings (Kartoffelknödel with Optional Filling) image

The ultimate German potato dumplings - light and fluffy, yet incredibly filling. Make them plain or prepare a traditional bread crouton filling to amplify their comfort food appeal.

Provided by CraftBeering

Categories     Cooking Tips and How Tos

Time 1h10m

Number Of Ingredients 16

2 lbs Russet potatoes
1 large egg*
1/2 cup plus 1 tbsp corn or potato starch**
1 tsp salt (or to taste)
pepper (to taste)
1/8 tsp nutmeg (optional)
1 tsp finely chopped parsley (for garnish)
2 tbsp butter
1 slice dry (or toasted) bread (use artisan white bread or German rye sourdough)
pinch salt and pepper
1 tsp parsley, finely chopped
4 slices smoked bacon
1 tbsp cooking oil
1/2 onion, diced
pinch salt and pepper
1 tsp parsley, finely chopped

Steps:

  • POTATO DUMPLINGS1. Boil the potatoes until easily pierced with a fork. Drain and let cool down until comfortable to touch. Peel and press through a potato ricer, over a large bowl. (While the potatoes are boiling you can prepare one of the two fillings below (optional). 2. Add egg and starch to the riced potatoes, add salt and pepper, nutmeg (if using) and mix with your hands until a soft dough forms. (You may need to add an extra yolk or a whole extra egg if the mixture is too dry). 3. Divide the dough into 8 (or 10) portions*** or simply use a 2/3 cup measure to scoop out equal amounts of dough. Shape each portion of dough into a ball (about the size of a peach). (Optional: if using a filling press into each ball with thumb to create a small cavity, place filling inside, then carefully reshape and reform dumpling). 4. Bring 5 quarts of water to boil. Using a slotted spoon carefully lower each dumpling into the boiling water. Work with 2-3 dumplings at a time. Once the dumplings rise to the surface of the water, let them boil for about 5-6 more minutes. Remove one by one using a slotted spoon and place on a warmed plate. Proceed with the remaining dumplings. Sprinkle a bit of chopped parsley as garnish and serve. CROUTON FILLING (OPTIONAL)Cut bread into cubes. Over medium heat melt butter and brown cubes until golden. Season with a bit of salt, pepper and chopped parsley and let cool down. BACON FILLING (OPTIONAL)Cut bacon into small pieces. Over medium heat cook bacon and diced onion with the 1 tbsp oil. When all the bacon fat has rendered season with salt, pepper. Let cool down a bit and add the parsley.

Nutrition Facts : Calories 121 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 497 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

GRANDMA'S POTATO DUMPLINGS



Grandma's Potato Dumplings image

My grandma made these. I have carried on the tradition. I always make more than we need--my family loves them sliced and fried with Thanksgiving leftovers. Serve with gravy. Originally submitted to ThanksgivingRecipe.com.

Provided by Marcia Kammann

Categories     Side Dish     Potato Side Dish Recipes

Time P1DT40m

Yield 10

Number Of Ingredients 6

4 large baking potatoes
6 eggs
1 teaspoon salt
2 cups all-purpose flour
3 slices square sandwich bread
2 tablespoons butter

Steps:

  • The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.
  • Brown 2 to 3 pieces of bread in butter for croutons. Cut into small pieces, and let cool.
  • Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy.
  • Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 37.2 g, Cholesterol 117.7 mg, Fat 5.8 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 2.5 g, Sodium 347.3 mg, Sugar 1.3 g

POTATO DUMPLINGS



Potato Dumplings image

My Dad always made this family recipe when I was growing up. I'm sure he'll be proud to see I like it enough to share! These are the REAL thing!.......original German potato dumplings!

Provided by M. G.

Categories     Healthy

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

7 cups peeled shredded potatoes or 10 medium potatoes, peeled and shredded
2 eggs
1 teaspoon salt
1 teaspoon pepper
3 cups flour
1 teaspoon caraway seed (optional)

Steps:

  • Peel 10-12 medium potatoes (about 7 cups).
  • In a large bowl, shred potatoes. I have a 7 cup food processor and it makes the job really quick. Otherwise, a hand grater is all you need.
  • In a separate small bowl -- mix the eggs and salt and pepper.
  • Pour the egg mixture over the shredded potatoes and using your hands, mix well.
  • Gradually add in the flour, again using your hands. This is very heavy and gooey and is usually too much work for your mixer or it's blades.
  • Fill a large pot 3/4 full with water and bring to a boil.
  • Using a generous amount of flour on your hands, scoop a handful of the potato mixture into your hands and form into a ball. Place each dumpling on a cookie sheet for an easy transfer to the boiling water. (Recipe makes 10-12 baseball sized dumplings.).
  • Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float.
  • Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut.
  • Dumplings also make one of the best leftover breakfast items ever! Chop into bite sized pieces and saute with butter and garlic salt to put a crowd pleasing twist on traditional hashbrowns!

Nutrition Facts : Calories 387.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 62, Sodium 423.1, Carbohydrate 78.6, Fiber 5.6, Sugar 1.6, Protein 12.1

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

POLISH MASHED POTATO DUMPLINGS (KOPYTKA)



Polish Mashed Potato Dumplings (Kopytka) image

This recipe for Polish potato dumplings or kopytka is made with cooked mashed potatoes. They can be served with butter or roasted meat drippings.

Provided by Barbara Rolek

Categories     Side Dish     Entree     Pasta

Time 35m

Yield 6

Number Of Ingredients 8

For the Dumplings:
1 1/2 pounds russet potatoes (cooked in their jackets, peeled, and mashed or ground)
1 large egg (beaten)
1/2 teaspoon salt (or more to taste)
2 cups all-purpose flour (approximately)
For the Polonaise Topping:
3 tablespoons butter , optional
3 tablespoons fresh white breadcrumbs, optional

Steps:

  • Gather the ingredients.
  • Place mashed or ground potatoes in a large bowl. Add egg, salt, and as much flour as necessary to form a smooth, cohesive dough. But don't overwork the dough because it will toughen.
  • Put a large saucepan of salted water on to boil.
  • On a lightly floured surface and with lightly floured hands, roll pieces of dough into 1/2-inch-thick cylinders. Cut at an angle into 1- to 1 1/2-inch pieces. Repeat with the remainder of the dough.
  • Drop dumplings into the boiling water (in batches, if necessary, so as not to overcrowd) and return to a boil.
  • Reduce heat and simmer 1 to 5 minutes (remove one with a slotted spoon to test for doneness).
  • Using a slotted spoon, transfer cooked dumplings to a colander and drain.
  • If serving with polonaise topping, melt the butter in a small skillet. Add the breadcrumbs and fry for about 3 minutes or until golden brown.
  • Transfer drained dumplings to a serving dish and sprinkle the buttered breadcrumbs on top. Serve and enjoy.

Nutrition Facts : Calories 274 kcal, Carbohydrate 56 g, Cholesterol 31 mg, Fiber 4 g, Protein 8 g, SaturatedFat 0 g, Sodium 133 mg, Sugar 1 g, Fat 1 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

GERMAN POTATO DUMPLINGS (KARTOFFELKLößE)



German Potato Dumplings (Kartoffelklöße) image

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

6 tablespoons butter (divided)
1 cup dry white breadcrumbs
2 slices bread (fresh white, cut into 1/2 inch cubes)
3 1/2 cups cooked and riced potatoes (cold, about 4 to 5 medium potatoes; russets or other baking potatoes)
1/2 cup all-purpose flour
1/2 cup regular farina (not quick-cooking)
3 teaspoons salt (divided)
4 quarts water
1/8 teaspoon ground nutmeg (freshly grated if possible)
1/8 teaspoon ground white pepper
2 eggs (lightly beaten)

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

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