WIENER KARTOFFEL KLOESSE
These comforting potato dumplings, or Kartoffel Kloesse, offer a taste of traditional Eastern European cuisine. The dumplings are made with a simple dough of mashed potatoes, flour, and eggs, then filled with a savory mixture of onions and breadcrumbs. Boiled until tender and served with goose grease, these dumplings are a rich and satisfying dish, perfect for a hearty meal.
Ingredients
- 8 pieces Potatoes
- 1 cup All-purpose flour
- 2 pieces Eggs
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Grated nutmeg (Quantity estimated (not specified in original recipe))
- 1/2 piece Onion (Quantity estimated (not specified in original recipe))
- 1/2 cup Bread crumbs
- 2 tablespoons Goose fat (Originally goose fat. Can substitute with butter or vegetable shortening.)
- 8 cups Water (For boiling the dumplings. Quantity estimated (not specified in original recipe))
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Instructions
- 1Boil the potatoes in a large pot of water until very soft, about 20-25 minutes. Drain off all the water.
- 2Lay the drained potatoes on a clean work surface and mash them while hot with a rolling pin. Add the flour, eggs, salt, and nutmeg. Mix until well combined.
- 3Heat the goose fat in a skillet. Finely chop the onion and add it to the hot fat along with the bread crumbs. Cook until the onion is softened and the bread crumbs are golden brown, about 5 minutes.
- 4Lightly flour the work surface. Roll out the potato dough to about 1/2 inch thickness. Spread the onion and breadcrumb mixture over the dough. Roll up the dough as you would a jelly roll. Cut the roll into pieces about 3-4 inches long. Put the dumplings in a pot of boiling, slightly salted water and boil uncovered for about 15 minutes, or until they float to the surface and are cooked through. Serve with a drizzle of hot goose grease.
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