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.
Ingredients
– 2½ lb. potatoes (3 or 4 medium)
– 1 c. milk
– 2 tsp. salt
– 2 tsp. salt
– 1 slice white bread
Instructions
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.
