Mutti's German Potato Dumplings
German Potato Dumplings, aka Kartoffelklöße or Kartoffelknödel, invoke 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, especially sauerbraten, and gravy.
I found this recipe, the one I've added below, in my Mutti's own handwritten cookbook.
This will serve 4 servings.
- about 2¼ lb starchy potatoes, cooked in their skins
- 4 slices day old bread
- 2 tbsp butter
- about 1⅓ cups cornstarch
- 2 eggs
- 1 tsp salt
- Cook the potatoes in their skins the day before or early in the day. Cool slightly and peel. Rice the potatoes (or mash if you don't have a ricer). Let them become totally cold, cover, and refrigerate several hours or overnight.
- 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.
- Mix into potatoes, 1 cup cornstarch, eggs and salt to make a dough that holds together when formed into dumplings. If the mixture is too moist, add a bit more cornstarch.
- Form 12 - 14 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.
- 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.
- Try my Thüringer Klösse ... they're made with raw potatoes and SO good!
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