Kartoffelklösse – German Potato Dumplings  traditionally served with a roast with gravy or Frikadelle German Meat Patties with a sauce such as Pepper Sauce,  If you have any left over you can slice them fry them in a little butter.


1 kg / 2 lbs of starchy potatoesGerman Kartoffelklösse
2 teaspoons of salt
¼ teaspoon of freshly grated nutmeg
½ cup of plain white flour
1 egg beaten

Wash the potatoes well add salt and cook them in their skins for about 35 minutes until tender

Drain and cool enough for you to handle them and then remove the skins

Cut the potatoes into evenly sized chunks and then put them in the fridge until they are cold (you can prepare them the day before)

Mash or rice the potatoes and mix in the salt and nutmeg

Add the flour and mix well until the mixture forms into a dough

Combine the beaten egg into the mixture

Form the dough into balls using about ½ cup for each one

Boil salted water in a large saucepan and reduce the heat to a simmer

Cookthe dumplings in the simmering water in batches making sure they have plenty of space so they don’t touch for about 10 to 15 minutes or until they rise to the surface of the water.

Remove from the water with a slotted spoon, drain  and transfer into a serving dish.

As an alternative you can insert a tasty treat inside the dumplings such as savoury minced meat or stoned prunes, a common filling when accompanying a Roast Goose at Christmas.



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{September 25, 2011} {Tags: , , , , , }