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Kartoffel Klosse (Potato Dumplings) Recipe

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This recipe for Kartoffel Klosse (Potato Dumplings) is from Maggie Mae's Simple Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb. medium potatoes; 2 eggs; 1 tbsp salt, dash of pepper; 1/2 cup flavored (not Italian) bread crumbs; 1 cup flour; 1/4 cup chopped parsley
Directions:
Directions:
Boil potatoes with skin on until soft. Peel skin and put potato with a ricer (don't add milk or butter). Add unbeaten eggs, flour, bread crumbs and parsley. With hands, work mixture until it is smooth and holds together. If mixture feels too wet add more flour and bread crumbs. In large saucepan, bring about 2 quarts lightly salted water to boiling point. Reduce heat. In the meantime, take about a good tablespoonful of the mixture and roll in about 1/2 cut of flour in a soup plate, then roll in your floured hands. Place on a table on waxed paper until you are all done with the balls. Drop in enough dumplings to fit comfortably in pan. Boil gently, uncovered, 2 minutes after they rise to the surface. Break one open to test for doneness. Cook others longer if necessary. Remove them from water with wire spoon and place on platter.
Personal Notes:
Personal Notes:
Serve this with Sauerbraten

 

 

 

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