This Potato Dumpling recipe uses cooked potatoes to create a traditional German dumpling that goes well with almost any meat and gravy.
I found this recipe in my Mom's handwritten cookbook. It was one of her favorites, because it was not as time consuming as making raw potato dumplings. Try these with your next Flatladen Dinner!
Dumplings in Germany can be made from either raw potatoes, cooked potatoes, or a combination of the two. They are also made from bread, liver, beef, pork, yeast dough, cream of wheat (griess), and even beef bone marrow (not my favorite!)
Dumplings in German are called Kloesse or Knoedel
German Potato Dumplings with Cooked Potatoes
Ingredients:
about 1 1/2 lbs. cooked potatoes, cold
1/2 cup flour
1/2 cup potato flour
a bit of milk
1 egg
salt
Instructions:
Rice or mash the cold potatoes.
Mix into potatoes, the flour, potato flour, egg, and just enough milk to make a dough that holds together when formed into dumplings.
Form dumplings, approx. 2 inches in diameter. Wet hands to make it easier to form.
Drop gently into pot of boiling, salted water. Simmer gently, uncovered, about 15 - 20 minutes.
Remove with slotted spoon and serve immediately.
Hints:
Make croutons by browning cubes of bread in butter over high heat in frypan. Enclose 1 or 2 croutons in center of uncooked dumplings and cook as above. Delicious!
Ingredients:
