Kartoffelklöße: Soft potato dumplings.
Kartoffelklöße, or German potato dumplings, are a quintessential side dish hailing from Germany, which consists of soft, round dumplings made primarily from mashed potatoes, flour, and eggs. These fluffy balls are often seasoned with nutmeg and salt and may sometimes contain a piece of crouton or meat in the center. They are boiled until perfectly plump and tender, and commonly served with rich, meaty gravies or alongside roasts, especially during festive occasions. Kartoffelklöße are a comforting and hearty addition to any traditional German meal.
Today, we're featuring a timeless recipe for potato dumplings, a hearty and comforting dish that has been passed down through generations. This simple and savory recipe requires few ingredients but delivers on rich, home-cooked flavor. Let's dive into making these classic potato dumplings, just like Grandma used to make.
Ingredients:
- 1 kg of high-starch potatoes (suitable for boiling)
- Salt (for seasoning and boiling water)
- 30 g unsalted butter
- 90 g potato starch
- 1 fresh egg
- Freshly grated nutmeg
- Optional: caraway seeds (if using older potatoes)
Equipment:
- Potato peeler
- Large pot
- Colander
- Kitchen towel
- Baking tray
- Potato ricer or masher
- Large mixing bowl
- Slotted spoon
- Large saucepan for boiling dumplings
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4-6
Instructions:
1. Begin by thoroughly washing your potatoes. Boil them with their skins (pellkartoffeln) until tender, which can be tested with a fork. New potatoes work best, but if using older ones, consider adding a bit of caraway seeds to the water to enhance freshness.
2. Once potatoes are cooked, drain them using a kitchen towel to protect your hands from steam. Place potatoes back onto the hot stove to let them dry out for a moment, which is crucial for the dumplings' texture.
3. Transfer the potatoes to a baking tray and press them lightly to help release any internal moisture. Then, place them in the oven at a low temperature for about 15 minutes to dry out further.
4. Take the potatoes out of the oven and let them cool slightly. Press the potatoes through a potato ricer into a large mixing bowl to remove the skins and obtain a fine, smooth texture.
5. To the bowl of riced potatoes, sprinkle the potato starch evenly on top. Depending on the moisture content of the potatoes, you might need to adjust the amount of starch used.
6. Add the fresh egg and melted butter to the mixture. Season with salt (the potatoes should have been boiled with salt) and liberal amounts of freshly ground nutmeg to taste. Combine all the ingredients by hand until you achieve a smooth dough. If the dough feels too moist, gradually knead in additional starch until the dough is no longer sticky.
7. Form a small test dumpling and boil it in a pot of simmering salted water to ensure the dumplings hold together. If the test dumpling falls apart, adjust the dough by adding more starch.
8. Once the test dumpling is successful, shape the remaining dough into uniform dumplings. Place them into the simmering water, making sure not to overcrowd the pot.
9. Gently boil the dumplings until they float to the surface and are cooked through, which should take about 15 minutes.
10. Remove the dumplings with a slotted spoon and serve hot with your favorite sauce, meat, or vegetable sides.
Cooking Tips:
- Ensure your potatoes are as dry as possible before mixing with the other ingredients to achieve the optimal texture.
- When forming dumplings, moisten your hands with water to prevent sticking.
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Recipe provided by CALLEkocht - Grandma's Recipes. For more delightful, traditional recipes, visit their YouTube channel at https://www.youtube.com/@CALLEkocht.
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