Kartoffelklosse
Smooth potato dumplings of raw and cooked potato, simmered gently for 25 minutes and served with roast meat and gravy.
Photograph credit: Kartoffelklöße 2 (image of Kartoffelklösse on Wikidata Q115166223) by IgorCalzone1 · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
What Goes With It
- Roast pork
- Gravy
- Red cabbage
- Goose
How to Cook Kartoffelklosse
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Boil half the potatoes in their skins for 25 minutes. Peel and mash while hot. Cool.
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Grate the raw potatoes and squeeze very dry in a cloth.
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Mix both with the starch, egg, salt and nutmeg to a firm dough.
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With wet hands, shape into 12 balls, pushing a few croutons into the middle of each.
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Slide into a pan of salted water just below a simmer and cook for 25 minutes. Lift out with a slotted spoon.
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Worth Knowing Before You Cook
Squeeze the raw potato as dry as you can.
Keep the water below a boil.
Test one dumpling first and add starch if it breaks.
Leftovers
Keeps for 2 days in the fridge. Slice and fry the cold dumplings.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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