Kartoffelklösse (Potato Dumplings)
- 30m Prep Time
- 30m Cook Time
- 1h 0mReady In
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6 to 8 servings These are light and tender, especially good with a roast and gravy. They are traditional with Sauerbraten. Some cooks like to put a tiny sprig of parsley in the center of each dumpling.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2½ pounds russet potatoes, peeled and quartered
- 2 large eggs
- 1 cup all-purpose flour
- 1½ teaspoons salt
- 4 quarts water
- 1 stick (4 ounces) butter, melted, or ½ cup hot bacon fat
- 1 cup dry bread crumbs
Let's Cook
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Step 1.
Place in a large pot: 2½ pounds russet potatoes, peeled and quartered
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Step 2.
Add water to cover, bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain and push through a potato ricer or force through a sieve with the back of a spoon onto a baking sheet. Allow the potatoes to cool until just barely warm. Stir in, still on the baking sheet: 2 large eggs; 1 cup all-purpose flour; 1½ teaspoons salt
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Step 3.
Stir with a fork just until the ingredients are blended and fluffy. Gently shape into 1-inch balls. Bring to a simmer in a medium saucepan: 4 quarts water
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Step 4.
Working in batches if necessary, drop the dumplings into the liquid and simmer gently for about 10 minutes. Use a slotted spoon to transfer them to a warmed serving dish. Stir together in a bowl: 1 stick (4 ounces) butter, melted, or ½ cup hot bacon fat; 1 cup dry bread crumbs
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Step 5.
Sprinkle the crumbs over the dumplings and serve.
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