Potato Dumplings/Kartoffelklösse


Potato Dumplings/Kartoffelklösse
This is a basic dumpling recipe that you can use in your favorite soup or stew. Mashed potatoes are combined with flour and egg and shaped into dumplings with a single crouton tucked in the center.


        2½ lb. potatoes (3 or 4 medium)

        1 c. milk

        2 tsp. salt

        2 tsp. salt

        1 slice white bread

        Flour for molding dumplings.

Step 1:
Wash potatoes well and place in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium-low and cover, leaving cover slightly ajar to let steam escape. Cook for 20 to 25 minutes, or potatoes can be easily pierced with a fork. Drain.

Step 2:
Peel potatoes as soon as they are cool enough to handle, and grate through largest holes of a grater.

Step 3:
In a saucepan, scald milk over medium heat. Add milk, 1 tsp. salt, and cornstarch to potatoes and stir well. Set aside for 15 minutes.

Step 4:
Toast bread. Cut into ½-inch cubes.

Step 5:
With clean, lightly floured hands, form dough into 3-inch balls. Press two or three cubes of toast into center of each ball. Reshape balls.

Step 6:
Fill a large kettle half full of water, add 1 tsp. salt, and bring to a boil. Reduce heat to low and, with a slotted spoon, carefully place dumplings in water. Do not cover. Simmer 20 to 30 minutes, or until dumplings float. Remove dumplings with slotted spoon. Serve hot.

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