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Mon Sep 03, 2001 11:43 amNewbie "Fry Cook" Poster
I am looking for a german dish. I believe the name is klaysa. I'm sure it's not spelled correct.
It is made with cooled mashed potaoes, sugar, flour, eggs, and salt. mixed together then boiled til they float-then served with roast pork and sauerkraut. My german grandmother made this every Sunday. I was too young when she died to appreciate the recipe.
Can someone out there help me?
It is excellant.
Mon Sep 03, 2001 5:42 pmFood.com Groupie
I asked my friend about this. I will let you know what I find out.
Wed Sep 05, 2001 10:54 pmFood.com Groupie
Kloesse (pronounced: kleasa)
"Kartoffelkloesse" and she has 3 different recipes for it:
2 lbs potatoes, raw, peeled, 1 lb potatoes boiled, peeled, cooled, 1 big roll (Kaiser-Broetchen, that's what the original recipe calls for but I made it before with toasted bread and it came out very good too), butter
Rasp the raw potatoes real fine. Add some baking soda so they don't turn brown. Set aside so the water can come out. Pour into a cotton-bag and squeeze until no moisture comes out no more. Catch the liquids that come out though in a bowl, let sit so the starch can sink to the bottom. Then put the raw potatoes back in another bowl. Mash the boiled potatoes and add to the raw potatoes. Now very careful and slow pour the water out of the bowl and save the starch - because you need to add it to the potatoe-mixture. Add a little bit of salt and knead well. Cut the bread in small dices and toast in some butter to a golden brown. Form fistsize balls, punch a hole in the middle and put some bread dices in the middle, close back up. Please form the balls with cold moist hands. In a big pot with almost boiling water let them simmer for about 20 min. Don't boil other than that you'll have
1 ½ lbs raw potatoes peeled and washed, ½ lb boiled potatoes peeled, ½ cup milk, ½ ts salt, 1-2 slices bread (or broetchen), 1 TBS butter (once again, german butter is not salted so don't add the salt if you use salted butter) Rasp the raw potatoes into a bowl with luke warm water. Squeeze the water out of the potatoes through a cotton-bag or a kitchen towel just like before saving the water in an extra bowl to get the starch onthe bottom, return to the bowl. Bring the milk to a boil and pour over the raw potatoes. Rasp the boiled potatoes as well and mix everything together, knead. The bread you prepare as above. Bring water to boil, salt, form balls with the potatoe dough, drop into the boiling water, let boil once, then just let simmer for 20 min. Take out of the salted water.
If you want to freeze them, take them out after 15 min. set loose on a sheet and prefreeze. Then wrap them up each one single in aluminum foil and freeze back in. To serve: put the balls in cold salted water, bring to a boil and let simmer then for about 10min. They swim up when they're done.
600 g/1 lb + 2 med. Potatoes (not the salad kind), 2 egg yolks, 30g/ 3 TBS starch, 1½ TBS butter, salt (only if you're using unsalted butter),fresh ground nut meg, starch to work with Boil the potatoes with the peel until done, then peel and lay into a flat oven proof dish and steam of in moderate oven on 320-350°F for about 2-3 min. Squeeze potatoes twice through a potatoe-squeezer (or mash real good by hand). Blend egg yolk and the starch well into the potatoes. Melt the butter in a small pot and knead into the potatoe dough. Season well with salt and the fresh ground nut meg. Form 2 rolls with almost 2" diameter, cut each roll in 8 equal pieces. Dip your hands in starch and form the pieces to balls.
In a big pot bring salted water to boil. Reduce heat add the balls and let simmer on low heat for 15 min. Take the balls out of the water and let the water drip of, serve.
With all these balls if there are some left the next day, cut them in slices, fry in butter to a golden brown and serve with salad and/or gravy
I hope these recipes are the one you've been looking for because there are so many different ways to do them and somehow they're all the same way.
Thu Sep 06, 2001 7:39 amNewbie "Fry Cook" Poster
Thank you very much--this is quite similiar and I'm sure I can figure it out to make it "just like granmda". Ha-well I will try very hard. This is a fall dish because there is alot of work and the kitchen gets warm! I'll let you know how it turns out. Again, thanks. Ja
Thu Sep 06, 2001 1:57 pmFood.com Groupie
I'll let you know how it turns out. Again, thanks. Ja
You are very welcome. Please let me know how it turns out.
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