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Kartoffelklösse ( Potato Dumplings)

2 lbs. potatoes
2 eggs
1 ½ teaspoon salt
1 cup flour
 pinch of nutmeg

Boil potatoes tender, drain, peel and mash . Add other ingredients and knead until smooth. Roll one sample dumpling into a ball the size of a small egg and drop into a pot of boiling water. After it rises to to the top of water, let it cook about 3 min. If it falls apart, add more flour to rest of dough: form into balls, then boil 12 min. The true Kartoffelklösse have one or two croutons pressed in the center of each ball. Or you can put some sausage in the center, not croutons. After the Kartoffelklösse are done ,it tastes very good ,if you melt butter with bread crumbs and then pour it over the Kartoffelklösse.

Instead of the 2 pounds of boiled Potatoes use

1 ½ pound  raw Potatoes(grated)  and 
1 pound boiled  Potatoes

To make bacon and onion "Klöße"

1 onion and 5-6 stripes of bacon cut up. sauté' in pan , and drain add to potato mixture then form the potato balls and cook the same way as above.

Or cheese potato ball add grated cheese and chives cut up in small pieces. Or use bratwurst meat. squeeze the meat out of 1-3 brat wurst, form little balls and roll the potato dough around them

sent in by Katharina Hines

===Potato Dumplings=== another version

Peel 3 potatos - cook and Mash
1 egg
pinch of Salt
Enough flour to make a workable dough that will not fall apart when put in the water or soup. 
You might  have to experiement with this.

Mix all together and by the spoonful add to soup, stew or water. Dumplings will float to the top when done. Some also add raisens to the dumplings.


sent in by Cathy von Hassel-Davies

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