Potato Ballskartoffelkloesse Pronounced Kleasa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POTATO-BALLS II - KARTOFFELKLOESSE (PRONOUNCED KLEASA)



Potato-Balls II - Kartoffelkloesse (pronounced Kleasa) image

Make and share this Potato-Balls II - Kartoffelkloesse (pronounced Kleasa) recipe from Food.com.

Provided by Lali8752

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 lbs raw potatoes, peeled and washed
1/2 lb boiled potato, peeled
1/2 cup milk
1/2 teaspoon salt
1 -2 slice bread (or broetchen)
1 tablespoon butter (german butter is not salted so don't add the salt if you use salted butter)

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.

Nutrition Facts : Calories 236.4, Fat 4.4, SaturatedFat 2.6, Cholesterol 11.9, Sodium 382.3, Carbohydrate 44.2, Fiber 5.1, Sugar 2, Protein 6.1

POTATO-BALLS/KARTOFFELKLOESSE (PRONOUNCED "KLEASA")



Potato-Balls/Kartoffelkloesse (pronounced

Make and share this Potato-Balls/Kartoffelkloesse (pronounced "Kleasa") recipe from Food.com.

Provided by Lali8752

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 lbs potatoes, raw,peeled
1 lb potato, boiled,peeled
1 big roll (Kaiser-Broetchen, that's what the original recipe calls for but I made it before with toasted bread)
butter

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.

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

KARTOFFELKLOESSE (GERMAN POTATO DUMPLINGS)



Kartoffelkloesse (german Potato Dumplings) image

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

1 1/2 lbs russet potatoes (about 2 large)
1 1/2 teaspoons salt
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour (or more)
1/8 cup cornstarch (or potato starch, much preferred, if you can get it)
1 large egg
2 slices sourdough bread or 2 slices white bread (good quality, not supermarket foam crap)
1 tablespoon unsalted butter
1 tablespoon corn oil or 1 tablespoon vegetable oil

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 (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

More about "potato ballskartoffelkloesse pronounced kleasa recipes"

GERMAN POTATO DUMPLINGS (KARTOFFELKLößE) - CHEF'S PENCIL
Sep 23, 2021 Reform the ball and do the same for all the potato dumplings. Add them into the boiling water and stir gently to prevent the dumplings for sticking to one another. Simmer for about 15 minutes and once the dumplings rise to the …
From chefspencil.com


GERMAN POTATO DUMPLINGS (KARTOFFELKLößE / …
Dec 9, 2020 STEP 1: 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. Now drain the …
From everyday-delicious.com


KARTOFFELKLößE RECIPE – TRADITIONAL GERMAN POTATO …
Oct 28, 2024 Boil Potatoes: Boil the potatoes in salted water until tender, about 20-25 minutes. Drain and cool. Peel and Rice: Peel the potatoes and rice them into a mixing bowl. Mix Dough: Add potato starch, salt, and egg (if using) to …
From easyworldrecipes.com


GERMAN POTATO DUMPLINGS, AKA KARTOFFELKLößE | THE …
Dec 8, 2021 You will usually see these potato dumplings, or Kartoffelklöße (pronounced kartoff-el-kleuz-ze) or Knödel, on the side of our favourite meat dishes, like Sauerbraten, Roast Pork or Beef Rouladen. They are actually …
From thelemonapron.com


KARTOFFEL KLOSSE (BEST POTATO DUMPLINGS) WITH CHEESE AND ONIONS
Instructions. To begin, wash and scrub your potatoes. Place them in a pot of water over high heat and add salt. Once the water has come to a boil, turn the heat down to medium and boil the …
From simplevegetariandishes.com


GERMAN POTATO DUMPLINGS - KARTOFFELKLOESSE - COOKING …
Nov 26, 2017 Mash or grate boiled potatoes a day ahead. I use a juice extractor for the raw potatoes (my mother used to grate them by hand and wring out the juice in a cheese cloth). This produces a dry potato mass and potato starch in …
From cookingtheglobe.com


KARTOFFELKLößE (GERMAN POTATO DUMPLINGS) - THE …
Oct 26, 2023 Boil the potatoes whole, skins on, in lightly salted water until tender. Drain and let sit until they're cool enough to handle but still warm and then peel them. Run the potatoes through a food mill or potato ricer (two options …
From daringgourmet.com


POTATO-BALLS-KARTOFFELKLOESSE (PRONOUNCED "KLEASA") – RECIPE WISE
Potato Balls Kartoffelkloesse, also known as Kartoffelknoedel or Kartoffelknoedeln, are a traditional German side dish made from mashed potatoes and bread. They are often served …
From recipewise.net


POTATO-BALLS II - KARTOFFELKLOESSE (PRONOUNCED KLEASA) – RECIPE WISE
Potato-Balls II - Kartoffelkloesse are a traditional German side dish that are often enjoyed with meats such as pork, beef, or sausages. These soft and fluffy potato balls are made with grated …
From recipewise.net


KARTOFFELKLößE (GERMAN POTATO DUMPLINGS) - STEFAN'S GOURMET BLOG
May 12, 2018 Cover and boil the potatoes until they are tender, 20 to 25 minutes. Drain the potatoes and put the pot over low heat to allow to dry them for a minute. Rice the potatoes …
From stefangourmet.com


GERMAN POTATO DUMPLINGS RECIPE: OMA'S …
Gently drop the potato balls into a wide pot of salted water, simmering gently. They will sink at first, then rise as they cook. Simmer for 15 to 20 minutes. Remove the dumplings with a slotted spoon and serve immediately. …
From quick-german-recipes.com


GERMAN POTATO DUMPLINGS KARTOFFELKLößE - THE PEASANT'S DAUGHTER
Oct 25, 2024 Potatoes: You need low-moisture potatoes with lots of starch; the best choice is russet potatoes.; Potato Starch: Easily found online and in most grocery stores.As an …
From thepeasantsdaughter.net


GERMAN POTATO DUMPLINGS (KARTOFFELKLößE) - RECIPES …
Once the potatoes are cooked, mash them with a potato masher or – if you have one – put them through a potato press to remove any potato lumps. Use the small grating side of the grater! Back to the raw potato: Grate the raw potatoes on …
From recipesfromeurope.com


KALDUOLPHEKOSSE (KARTOFFELKLOESSE) GERMAN POTATO BALLS
Jan 20, 2010 Boil potatoes (do NOT overcook). Drain. While slightly warm rice or mash until fluffy. Set aside; Melt butter. Sauté onions & breadcrumbs. Add onion mixture, egg and …
From tastetempters.blogspot.com


POTATO-BALLS/KARTOFFELKLOESSE (PRONOUNCED "KLEASA")
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. …
From naturallysavvy.com


Related Search