KARTOFFEL KLOESSE (POTATO DUMPLINGS)
These hearty potato dumplings, or Kartoffel Kloesse, are a comforting and traditional dish. They feature a savory flavor profile with a satisfying texture, perfect for a cold day. The dumplings are made with grated potatoes, eggs, and farina, then boiled until light and fluffy, and served with browned onions or breadcrumbs.
Ingredients
- 8 potatoes Potatoes
- 2 eggs Eggs
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Nutmeg (Quantity estimated (not specified in original recipe))
- 1 wine-glass Farina
- 1 tablespoon Chicken fat (or butter) (Chicken fat can be substituted with butter.)
- 1 cup Flour (Quantity estimated (not specified in original recipe))
- 1 inch Bread (Quantity estimated (not specified in original recipe))
- 1 onion Onions (Quantity estimated (not specified in original recipe))
- 1/2 cup Bread crumbs (Quantity estimated (not specified in original recipe))
Instructions
- 1Boil the potatoes in their jackets until tender. Peel the potatoes and place them on a platter to cool overnight.
- 2The next day, grate the cooled potatoes. Add the eggs, salt, nutmeg (if using), farina, chicken fat (or butter), and gradually add the flour. Mix until combined, adding more flour if needed, but be careful not to make the mixture too stiff.
- 3Bring a pot of salted water to a boil. Form the potato mixture into balls. Place the dumplings in the boiling water and cook until they float and are thoroughly cooked, about 20-25 minutes.
- 4Serve the dumplings as they are, or fry them in chicken fat (or butter) until browned. Alternatively, fry strips of bread and onions in chicken fat (or butter) and serve with the dumplings.