Kartoffel Kloesse - Potato Dumplings

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READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 9
    potatoes (medium sized)
  • 1
    teaspoon salt
  • 3
    eggs, well beaten
  • 1
    cup flour, sifted
  • 23
    cup breadcrumbs or 2/3 cup farina
  • 12
    teaspoon nutmeg
  • Bread and Butter sauce
  • 1
    cup butter or 1 cup other fat
  • 12
    cup breadcrumbs
  • 2
    tablespoons onions, minced (sub mushrooms, if you wish)
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DIRECTIONS

  • 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.
  • Mix thoroughly.
  • Form mixture into dry balls about the size of walnuts (if mixture is too moist, add more bread crumbs).
  • Drop the balls into boiling salted water.
  • When balls come to the surface, allow to boil uncovered for three minutes.
  • Remove one from liquid and cut open; if center is dry, they are sufficiently cooked.
  • 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.
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