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