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    You are in: Home / Recipes / Kartoffel Kloesse - Potato Dumplings Recipe
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    Kartoffel Kloesse - Potato Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    40 mins

    5 mins

    Molly53's Note:

    A delicious side dish to many German and Pennsylvania Dutch dishes. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time approximate.

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    Ingredients:

    Servings:

    Units: US | Metric

    Bread and Butter sauce

    • 1 cup butter or 1 cup other fat
    • 1/2 cup breadcrumbs
    • 2 tablespoons onions, minced (sub mushrooms, if you wish)

    Directions:

    1. 1
      Boil potatoes in their jackets until soft; remove skins and put potatoes through a ricer into a bowl and add salt, eggs, flour, 2/3 cup of bread crumbs and nutmeg.
    2. 2
      Mix thoroughly.
    3. 3
      Form mixture into dry balls about the size of walnuts (if mixture is too moist, add more bread crumbs).
    4. 4
      Drop the balls into boiling salted water.
    5. 5
      When balls come to the surface, allow to boil uncovered for three minutes.
    6. 6
      Remove one from liquid and cut open; if center is dry, they are sufficiently cooked.
    7. 7
      Remove balls from liquid to a hot platter and pour over them a dressing made as follows: brown butter in skillet, add bread crumbs and onion and cook for several minutes.

    Ratings & Reviews:

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    Nutritional Facts for Kartoffel Kloesse - Potato Dumplings

    Serving Size: 1 (214 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 357.1
     
    Calories from Fat 156
    43%
    Total Fat 17.3 g
    26%
    Saturated Fat 10.3 g
    51%
    Cholesterol 87.1 mg
    29%
    Sodium 433.3 mg
    18%
    Total Carbohydrate 43.7 g
    14%
    Dietary Fiber 4.3 g
    17%
    Sugars 2.0 g
    8%
    Protein 7.4 g
    14%

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