Kartoffelklöße (German Potato Dumplings)
User Reviews
5
Kartoffelklöße (German Potato Dumplings)
Description
This recipe starts by boiling high-starch russet potatoes whole with their skins on, then peeling and passing them through a food mill or potato ricer to achieve a uniform, light texture essential for tender dumplings. The riced potatoes are mixed with potato starch, salt, ground nutmeg, and egg to make a soft but non-sticky dough. Additional potato starch can be added if needed for consistency.
The dough is shaped into twelve roughly 2 1/2 inch diameter dumplings. An optional filling of small sourdough bread croutons fried in butter adds texture inside. Cooking is typically by boiling, and the dumplings are garnished with chopped fresh parsley. The resulting dumplings have a delicate potato flavor with subtle seasoning from nutmeg, and a smooth, pillowy feel.
Kartoffelklöße complement many German dishes such as roasts and gravies. The recipe notes stress the importance of ricing the potatoes rather than mashing for correct texture and mention the option of skipping the crouton filling for a simpler version.
Ingredients
- 2 1/4 pounds russet potato high starch/low moisture potatoes will produce the most tender results (in Germany look for "mehlig kochende" varieties
- 1 egg large
- 1 cup potato starch
- 1 1/2 teaspoons salt
- 1/8 teaspoon ground nutmeg
- For the Croutons (optional):
- 1 sourdough bread cut into very small cubes, large slice
- 2 tablespoons butter
- parsley chopped, fresh, for serving
Instructions
- To prepare the croutons (this filling is optional, you can skip this step if desired): Heat a non-stick skillet over medium heat and melt the butter in it. Add the bread cubes and fry until golden brown on all sides. Transfer to a bowl and set aside until ready to use.
- Boil the potatoes whole, skins on, in lightly salted water until tender. Drain and let sit until they're cool enough to handle but still warm and then peel them. Run the potatoes through a food mill or potato ricer (two options include stainless steel or dishwasher safe hard plastic) into a large bowl. (Ricing the potatoes is imperative for achieving the right texture as mashing them will produce dense, stodgy gnocchi.)
- Add the potato starch, salt, egg and nutmeg to the riced potatoes. Use your hands to knead the mixture into a smooth, soft dough, being careful not to over-mix. The dough should nice and soft but not sticky. If it is, add a little more potato starch. Form the mixture into twelve 2 1/2 inch diameter balls (roughly 90 grams each, you can weigh them to get uniform sizes). If you're adding the croutons, use your thumb to press a deep indentation into each ball. Depending on the size of your croutons, place 2-3 croutons in each indentation and then close them up and roll them back into balls.
- Bring lightly salted water to a rapid boil in a large pot (all twelve dumplings fit perfectly without overcrowding in my 11 inch diameter pot). Reduce the heat. Gently lower the dumplings on a spoon into the water, holding them for a few seconds before releasing them (this will prevent them from sticking to the bottom). Adjust the heat so that the water stays at a gentle simmer. Let the Kartoffelklösse simmer for 20 minutes, uncovered. Within a few minutes the dumplings will all rise to the top; let them continue to simmer for the full 20 minutes. Once they're done, turn off the heat. They can be kept warm in the water for up to 15 minutes while you're finishing up dinner. If you need more time they can be kept in the drained warm pot or also be transferred to a warm bowl and covered to keep the warmth in. Makes 12 potato dumplings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 2potato dumplings | |
| Calories | 287kcal | 14% |
| Carbohydrates | 55g | 18% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 667mg | 28% |
| Potassium | 994mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 11mg | 12% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
