German Potato Dumplings (Kartoffelklösse)



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A perfect accompaniment to a Sauerbraten meal or any roast. To keep the dumplings smooth our technique is a bit different. We coat the dumplings with flavored bread crumbs instead of adding a crouton in the center, we grate the onion instead of adding diced and for the final touch we add melted butter. Ricing or grating the potatoes keeps the dumplings fluffy and
light. Potatoes should be pre-boiled just to the point that they become fork tender and in their skins for extra potato flavor. The dumplings are also pre-boiled before adding them to pot gravy.

8 Russet potatoes
3 eggs
6 tablespoons potato flour or 1/2 cup Panko, or matzoh meal crumbs
1/2 onion grated or pureed
1 tablespoon minced fresh parsley
pinch of grated nutmeg
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
2 tablespoons melted butter
Flavored bread crumbs for rolling

1.  Boil 8 Russet potatoes in their jackets (skins) just until fork tender. Drain water and cool completely, remove skins and rice or grate into a bowl.

2.  Add eggs, potato flour,( or panko or matzoh meal crumbs), onion, parsley, nutmeg, salt and ground pepper. Working lightly with hands combine until uniform.

3.  Fold in the melted butter. Form into meatball sized balls (approximately 28). Roll in flavored breadcrumbs.

4.  In a large pot bring water and a touch of salt to a low boil,  add approximately 7 dumplings at a time and boil gently.  Once they rise to the top they are done.  Remove with a slotted spoon and cover to keep warm.

5.  When ready to serve, place in hot gravy until heated through.


Note: The dumplings may be refrigerated for 2 days before serving.



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