Kartoffelkloesse (German Potato Dumplings) recipe
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Ingredients
- 2 slices sourdough bread 1 tablespoon unsalted butter 1 tablespoon vegetable oil 2 large russet potatoes, unpeeled and whole 1 ½ teaspoons salt ⅛ teaspoon ground nutmeg ½ cup all-purpose flour, or more if needed 2 tablespoons cornstarch 1 large egg
Nutrition Info
- 216.2 caloriescarbohydrate: 36.7 gcholesterol: 36.1 mgfat: 5.4 gfiber: 3.2 gprotein: 5.6 gsaturatedFat: 1.9 gservingSize: -sodium: 655.3 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Kartoffelkloesse (German Potato Dumplings)
Directions
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Remove crust and slice bread into 1/2-inch cubes. Heat butter and oil together in a skillet over medium heat, fry bread cubes until golden brown, 3 to 5 minutes. Transfer to a paper-towel lined plate.
Bring a large pot of salted water to a boil. Add potatoes, cook until tender, about 45 minutes. Drain, allow to cool slightly. Peel and cut into large pieces. Transfer to a bowl, refrigerate about 30 minutes.
Mash potatoes with a fork, stir in salt and nutmeg. Add flour and cornstarch. Knead mixture in bowl, using your hands, until a smooth dough forms. Add more flour by tablespoon if dough is sticky. Mix in egg.
Roll dough into balls, 1/4 cup per dumpling. Insert a bread cube into the center of each dumpling, roll between palms to smooth over.
Bring a large pot of salted water nearly to a boil. Place 4 dumplings at a time into the pot, cook until they float to the surface, 10 to 15 minutes. Transfer cooked dumplings to a large bowl using a slotted spoon, keep warm. Repeat with remaining dumplings.