CZECH DUMPLINGS RECIPES

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KARTOFFELKLOESSE (GERMAN POTATO DUMPLINGS) RECIPE - FOOD.COM



Kartoffelkloesse (german Potato Dumplings) Recipe - Food.com image

Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 dumplings, 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs russet potatoes (about 2 large)
1 1/2 teaspoons salt
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour (or more)
1/8 cup cornstarch (or potato starch, much preferred, if you can get it)
1 large egg
2 slices sourdough bread or 2 slices white bread (good quality, not supermarket foam crap)
1 tablespoon unsalted butter
1 tablespoon corn oil or 1 tablespoon vegetable oil

Steps:

  • Trim crusts off bread and save them for another use.
  • Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.
  • Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.
  • Drain.
  • Cool slightly.
  • Peel.
  • Cut potatoes into large pieces.
  • Refrigerate until cold, about 30 minutes.
  • Mash potatoes with fork or run through ricer into large bowl.
  • Mix in salt and nutmeg.
  • Add 1/2 cup flour and cornstarch.
  • Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
  • Mix in egg.
  • Form dough into balls, using 1/4 cupful for each.
  • Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.
  • Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).
  • Using slotted spoon, transfer dumplings to large bowl.
  • Keep covered with a damp kitchen towel as remaining dumplings are cooked.
  • You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.

Nutrition Facts : Calories 232.9, FatContent 4.1, SaturatedFatContent 1.7, CholesterolContent 36.1, SodiumContent 710.2, CarbohydrateContent 42.3, FiberContent 3.3, SugarContent 1.5, ProteinContent 7

KARTOFFELKLOESSE (GERMAN POTATO DUMPLINGS) RECIPE - FOOD.COM



Kartoffelkloesse (german Potato Dumplings) Recipe - Food.com image

Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 dumplings, 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs russet potatoes (about 2 large)
1 1/2 teaspoons salt
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour (or more)
1/8 cup cornstarch (or potato starch, much preferred, if you can get it)
1 large egg
2 slices sourdough bread or 2 slices white bread (good quality, not supermarket foam crap)
1 tablespoon unsalted butter
1 tablespoon corn oil or 1 tablespoon vegetable oil

Steps:

  • Trim crusts off bread and save them for another use.
  • Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.
  • Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.
  • Drain.
  • Cool slightly.
  • Peel.
  • Cut potatoes into large pieces.
  • Refrigerate until cold, about 30 minutes.
  • Mash potatoes with fork or run through ricer into large bowl.
  • Mix in salt and nutmeg.
  • Add 1/2 cup flour and cornstarch.
  • Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
  • Mix in egg.
  • Form dough into balls, using 1/4 cupful for each.
  • Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.
  • Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).
  • Using slotted spoon, transfer dumplings to large bowl.
  • Keep covered with a damp kitchen towel as remaining dumplings are cooked.
  • You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.

Nutrition Facts : Calories 232.9, FatContent 4.1, SaturatedFatContent 1.7, CholesterolContent 36.1, SodiumContent 710.2, CarbohydrateContent 42.3, FiberContent 3.3, SugarContent 1.5, ProteinContent 7

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