Kartoffel Kloesse (Potato Dumplings)
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Salt1 cup
All-Purpose Flour1 cup
Bread Crumb (dry)1 tsp
Ground Nutmeg1 cup
Butter2 tbsps
Onion (finely chopped)Directions:
1
Roll into walnut sized balls
2
Place the potatoes in a large pot with enough water to cover
3
Bring to a boil, and cook until the potatoes are soft, about 20 minutes
4
Drain water, and place potatoes into a large bowl
5
Mash potatoes, leaving them slightly lumpy (just like making mashed potatoes)
6
Mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg
7
If the dough is too sticky, you may want to mix in more flour or bread crumbs
8
Bring a large pot of lightly salted water to a boil
9
Gently drop the dumplings into the water
10
When they come up to the surface, allow them to boil uncovered for 3 minutes
11
Remove the dumplings with a slotted spoon, and keep warm
12
While you are waiting for the water to boil, melt the butter in a skillet over medium heat
13
Add onions and 1/4 cup of bread crumbs
14
Cook, stirring constantly, until the onions are tender, and the sauce has thickened some
15
Pour sauce over the dumplings before serving