German Potato Dumplings

German Potato Dumplings ("Gekochte Kartoffelklösse"). This invokes great memories of my Mutti's Sunday dinners.

German potato dumplings

 Her recipe uses cooked potatoes to create a traditional dumpling that goes well with almost any meat and gravy.

I found this recipe, copied below, in my Mutti's handwritten cookbook.

It was one of her favorites, because it was not as time consuming as making potato dumplings from raw potatoes.

That's why this potato dumpling page of her cookbook is so worn.

It was used all the time. Potato dumplings! THE traditional side dish that goes with almost anything. 

These dumplings really taste best when they've got the bread croutons in the middle, so try not to miss that step, even if you're in a hurry.

However, the croutons can be omitted if you wish.

To keep the dumplings from sticking to your hands when you are forming them, you can either wet your hands with water, or dust your hands with flour. Either way works. 

Test cook one dumpling to make sure it stays together, before you cook the rest. If it doesn't, you'll need to add a bit extra flour or liquid, depending on how sticky or dry your 'dough' is. 

German Potato Dumplings

Ingredients:

  • 4 slices day old bread
  • 2 tbsp butter
  • about 2 lb cooked cold potatoes (use a starchy variety)
  • about 1 1/4 cups flour
  • 2 eggs
  • 1 tsp salt

Instructions:

  • Make croutons by cutting bread into cubes.
  • Melt the butter in a saucepan over medium heat. Add the bread cubes and fry, stirring frequently, until nicely browned on all sides. Remove from heat and set aside to cool.
  • Rice or mash the cold potatoes.
  • Mix into potatoes, 1 cup flour, eggs and salt to make a dough that holds together when formed into dumplings. If the mixture is too moist, add a bit more flour.
  • Form dumplings, approximately 2 inches in diameter, adding a few croutons to the middle of each dumpling.
  • Drop gently into pot of boiling, salted water. Simmer gently, uncovered, about 15 - 20 minutes.
  • Remove with slotted spoon and serve immediately.

She had another recipe she often used, but I can’t find a copy of it anywhere. She called it “Halbseidene Klösse” meaning “half-silk dumplings”. I remember her using a mixture of cooked potatoes and raw ones. Not sure if this was her attempt to mimic the Thüringer Klösse and minimize the work.

However, these potato dumplings were the ones she made especially as she was older, because she loved to do as much work ahead as she could. That meant she’d cook extra potatoes the day before so she could quickly mix up the dumplings just before we came to visit. She’d always insist we come for dinner. (How could we refuse?)

Serve these dumplings with ...

 ... Flatladen

 ... Roast Duck

Flatladen
roast duck


Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.



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