German Potato Dumplings (Kartoffelkloesse) recipe
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Ingredients
- 2 large russet potatoes 1 stick unsalted butter 2 cups fresh bread cubes salt and freshly ground black pepper to taste 1 pinch cayenne pepper, or to taste 1 pinch freshly grated nutmeg, or to taste 2 large eggs 1 cup all-purpose flour 1 tablespoon snipped fresh chives, or to taste
Nutrition Info
- 271.5 caloriescarbohydrate: 32.7 gcholesterol: 77 mgfat: 13.3 gfiber: 2.7 gprotein: 5.9 gsaturatedFat: 7.8 gservingSize: -sodium: 103.9 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions German Potato Dumplings (Kartoffelkloesse)
Directions
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Place potatoes in a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
Meanwhile, melt butter in a skillet over medium heat. Add bread cubes, cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.
Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour, stir just until flour disappears. Do not overmix dough.
Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.
Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.
Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.