German Potato Dumplings (Kartoffelklöße) it’s a German dish. Soft and hot potato dumplings with crispy crumbs.
What does this dish consist of?
– fresh potatoes, preferably brown.
– salt and a little nutmeg.
– greens for serving.
How to cook?
Peel and boil the potatoes. Make dough from boiled potatoes. Roll the dough dumplings. Boil the dumplings. Sprinkle the dumplings with breadcrumbs. Done!
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Recipe type: Dumplings
Recipe type: German
Potatoes — 340 grams
Potato starch — 100g
Grated nutmeg — ½ teaspoon
Salt — 1 teaspoon
Chicken egg — 2 pieces
Butter — 4 tablespoons
Breadcrumbs — 50 grams
1. Melt the butter in a frying pan.
2. Add breadcrumbs to the pan and cook them until golden brown. Stir regularly.
3. When ready, put the breadcrumbs on a paper towel and set aside.
4. Peel the potatoes and cut them into medium pieces.
5. In a large saucepan, bring the water to a boil and add the potatoes there. Cook for about 25 minutes.
6. Remove the potatoes from the pan and let cool.
7. Grate the cooled potatoes on a fine grater.
8. Add grated nutmeg, starch, salt and 2 lightly beaten chicken eggs to the potatoes. Stir and get the potato dough.
9. Form 2-inch (5 cm) balls of potato dough.
10. Bring the water in a large saucepan to a boil and dip the potato balls into it.
11. When the dumplings pop up, turn down the heat to a minimum and cover the pan with a lid. Cook for 20 minutes. The main thing is that the water would not boil!
12. Remove the finished dumplings with a slotted spoon. Sprinkle the dumplings with a small amount of oil and sprinkle with breadcrumbs.
Serving: Serve dumplings hot, with fresh vegetables or parsley.