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
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
I love Potato Dumplings and have so far always used the stuff from a packet. But I cant buy that anywhere in the UK, so I had to make my own. After many trials and failures these finally worked and were lovely!
Provided by Jana Steinhagen
Categories European
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the potatos in their skins for 30 minutes and leave to cool in the refrigerator for several hours.
- then peel the potatos and mash them.
- mix the eggs into the flours and add the mashed potatos, season with salt and nutmeg.
- kneed into a dough.
- the dough should be quite dry otherwise the dumplings will fall apart when cooked.
- shape the dough on a floured surface with floured hands into a roll and cut into 8.
- make them into balls.
- drop the dumplings into boiling salted water and simmer the dumplings for 20 odd minutes.
Nutrition Facts : Calories 536.1, Fat 3.3, SaturatedFat 0.9, Cholesterol 105.8, Sodium 142.5, Carbohydrate 110.8, Fiber 10.1, Sugar 3.6, Protein 16.3
KARTOFFELKLOESSE (GERMAN POTATO DUMPLINGS)
Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.
Provided by LastBaron
Categories Potato
Time 40m
Yield 12 dumplings, 6 serving(s)
Number Of Ingredients 9
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.
GERMAN POTATO DUMPLINGS (KARTOFFELKNöDEL WITH OPTIONAL FILLING)
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
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
KARTOFFELKLOESSE (GERMAN POTATO DUMPLINGS)
Just what the name implies, these are German-style potato dumplings, as found everywhere in the South of Germany, Austria, and Bohemia. These are traditionally served with any roast with gravy, but most well known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.
Provided by Chris Thorne
Categories Main Dish Recipes Dumpling Recipes
Time 2h3m
Yield 6
Number Of Ingredients 9
Steps:
- Remove crust and slice bread into 1/2-inch cubes. Heat butter and oil together in a skillet over medium heat; fry bread cubes until golden brown, 3 to 5 minutes. Transfer to a paper-towel lined plate.
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender, about 45 minutes. Drain; allow to cool slightly. Peel and cut into large pieces. Transfer to a bowl; refrigerate about 30 minutes.
- Mash potatoes with a fork; stir in salt and nutmeg. Add flour and cornstarch. Knead mixture in bowl, using your hands, until a smooth dough forms. Add more flour by tablespoon if dough is sticky. Mix in egg.
- Roll dough into balls, 1/4 cup per dumpling. Insert a bread cube into the center of each dumpling; roll between palms to smooth over.
- Bring a large pot of salted water nearly to a boil. Place 4 dumplings at a time into the pot; cook until they float to the surface, 10 to 15 minutes. Transfer cooked dumplings to a large bowl using a slotted spoon; keep warm. Repeat with remaining dumplings.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 36.7 g, Cholesterol 36.1 mg, Fat 5.4 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 655.3 mg, Sugar 1.3 g
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
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- 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, don't overcook them. 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.
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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.
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