Traditional German Potato Dumpling Recipe
Christmas Dinner ... turkey, veggies, potato dumplings, and gravy!
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. Perhaps it was a variation of this very 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.
Traditional Potato Dumpling Recipe
- about 1½ lbs cooked, cold potatoes (starchy variety)
- ½ cup flour
- ½ cup potato flour
- a bit of milk
- 1 egg
- 4 slices day-old bread
- 2 Tbsp butter
- Make croutons by cutting bread into cubes and browning them in the butter.
- 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, approximately 2 inches in diameter, enclosing 1 or 2 croutons in the center. Wet hands to make it easier to form the dumplings.
- Drop gently into pot of boiling, salted water. Simmer gently, uncovered, about 15 - 20 minutes.
- Remove with slotted spoon and serve immediately.
- Test cook one dumpling to make sure it stays together, before you cook the rest.
- Don't forget to check out all the other dumpling recipes!
Important tip for Dumpling making ...
- When you are making these dumplings ... in fact, any dumpling ... , always try cooking one dumpling first to make sure it’s holding together. If not, you can always “fix” the dough by adding a bit more flour or milk, depending on what’s needed.
Original Recipe ...
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!
More Dumpling Recipes
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