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German Potato Dumplings - Kartoffelkloesse

These traditional potato dumplings from Germany make a great side dish but are also awesome as a standalone dish. Made two ways!
Cuisine German
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 dumplings
Calories 191kcal
Author CookingTheGlobe

Ingredients

For the version with cooked potatoes:

  • 2 lb. (900g) baking potatoes
  • 1 cup all-purpose flour , plus more if needed
  • 2 eggs , lightly beaten
  • 1 teaspoon salt
  • 20-25 croutons
  • 1/2 cup butter
  • 1/4 cup breadcrumbs

For the version with raw and cooked potatoes:

  • 3 lb. (1.4kg) baking potatoes
  • 1 teaspoon salt
  • all-purpose flour (optional)
  • 25-30 croutons
  • 1/2 cup butter
  • 1/4 cup breadcrumbs

Instructions

The version with cooked potatoes:

  • In a large pot, cook the potatoes. Peel and mash them. It’s best to do that the day before but keeping mashed potatoes at least for 1 hour in the fridge before making the dumplings will also work.
  • Mix with the flour, eggs, and salt. If the dough is too sticky, add more flour, a tablespoon at a time, until it can be kneaded. Knead on a floured surface until smooth.
  • With floured hands, shape dumplings pressing a few croutons into the center of each one of them. Mold the dumplings around the croutons.
  • Cook in a pot of boiling salted water for about 10 minutes or until the dumplings rise to the top. Don’t overcrowd, the dumplings shouldn’t touch each other during cooking.
  • Meanwhile, melt the butter in a skillet and brown breadcrumbs for a few minutes. Pour the sauce over the dumplings and serve with meat or any other main dishes. Enjoy!

The version with raw and cooked potatoes:

  • In a large pot, cook 1 pound (450g) potatoes, peel, and mash them. Meanwhile, grate the remaining 2 lbs (900g) potatoes into a pan of cold water. When done, squeeze out all water using a cheesecloth.
  • Mix the grated potatoes with the mashed ones. Add the salt and knead on a floured surface. If the dough is too sticky, sprinkle with some flour.
  • With floured hands, shape the dumplings pressing a few croutons into the center of each one and molding dough around them.
  • Cook in a pot of salted water for about 10 minutes or until the dumplings rise to the top. Avoid overcrowding.
  • While the dumplings are cooking, melt the butter in a pan and brown the breadcrumbs for a few minutes. Pour the sauce over the dumplings and enjoy!

Notes

Some recipes add a tablespoon or a few of chopped onions to the sauce together with the breadcrumbs. I haven’t tried this yet but I imagine that it’s delicious and go really nice with the dumplings. Adapted from The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton

Nutrition

Calories: 191kcal | Carbohydrates: 24.5g | Protein: 4.2g | Fat: 8.7g | Cholesterol: 47mg | Sodium: 237.1mg | Sugar: 0.7g | Vitamin A: 400IU | Vitamin C: 5.8mg