German Potato Dumplings – Georg's Schlesiche Kartoffelklösse
This recipe for potato dumplings, aka Schlesiche Kartoffelklösse, was sent in by one of our readers, George from Ohio, USA. What's really great about this recipe is that there are so many options. Although most of the potatoes in this recipe are cooked and then riced, the addition, even though it is optional, of the raw potatoes makes this recipe special.
Makes 15 medium dumplings
- 7 medium peeled and cooked potatoes
- approx. 1 - 1½ cups potato starch
- 2 teaspoons salt
- 1 large egg
- 1 - 2 raw peeled and grated potatoes
- Rice the potatoes.
- In a large mixing bowl, push away the potatoes to create a space that is approximately ¼ of the potatoes.
- Fill the space with potato starch. That should be about 1 - 1½ cups, but may be more or less, depending on the size of the potatoes.
- Let it cool slightly (20 to 30 minutes), add salt, egg (optional) and raw grated potato(es) (also optional).
- Knead as you might bread for 10 minutes. Form into medium balls, then press each ball slightly flat. They should end up about 2.5 inches (diameter) by 1.5 inches (thick).
- Boil in salted water. When first added to the pot, they will sink. Boil (rolling boil) for 15 minutes AFTER THEY FLOAT BACK TO THE TOP.
- Turn off heat, let stand in hot water for 5 minutes before taking them out of the pot.
- Serve with gravy or butter, a roast, rouladen, or whatever you like. Red cabbage is not a must, but doesn't hurt, as well as some nice steamed green beans.
- They are even better the next day sliced and fried! Mmmm!
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