This potato dumpling recipe has a very unusual name in German: “Halbseidene Klösse” meaning “half-silk dumplings”. The recipe uses mainly cooked potatoes to bring a silky texture to the potato dumplings. The ones I remember from my Mutti, used half raw and half cooked potatoes. She called them by the same name, but I can't find any record of that recipe.
These “Halbseidene Klösse”, although not the ones my Mutti made, are delicious as well. The silkiness comes from using potato flour as well as the flour.
This recipe originates from an old German cookbook that’s all in pieces. Pages are missing. Lots of pages are missing. It’s tattered and torn. But it is a treasure trove of old traditional recipes. The title is “Das neue große Kochbuch” (The new big Cookbook) and it’s no longer in print. How I wish it were. I’d order myself a new copy immediately!
Thankfully, I recently found a used one at an online bookseller in Germany. I cost me a small fortune to buy it and ship it to Canada. Now, though, I have all those recipes that were on the missing pages ... the best recipes, of course!
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*Kaffeeklatsch: /ˈkafeːˌklatsh / (noun) an informal gathering for coffee and chatting
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