Kartoffelkloesse (german Potato Dumplings

Kartoffelkloesse (german Potato Dumplings

  • Prepare: 20M
  • Cook: 20M
  • Total: 40M
Kartoffelkloesse (german Potato Dumplings

Kartoffelkloesse (german Potato Dumplings

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1 1/2 lbs Russet potatoes
  • Refrigerated

    • 1 Egg, large
  • Baking & Spices

    • 1/2 cup All-purpose flour
    • 1/8 cup Cornstarch
    • 1/8 tsp Nutmeg, ground
    • 1 1/2 tsp Salt
  • Oils & Vinegars

    • 1 tbsp Corn oil or 1 tablespoon vegetable oil
  • Bread & Baked Goods

    • 2 slices Sourdough bread or 2 slices white bread, good quality
  • Dairy

    • 1 tbsp Butter, unsalted
  • Time
  • Prepare: 20M
  • Cook: 20M
  • Total: 40M

Found on

food.com

food.com

1595 27
Title:

Kartoffelkloesse German Potato Dumplings Recipe - Food.com

Descrition:

Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.

Kartoffelkloesse (german Potato Dumplings

  • Produce

    • 1 1/2 lbs Russet potatoes
  • Refrigerated

    • 1 Egg, large
  • Baking & Spices

    • 1/2 cup All-purpose flour
    • 1/8 cup Cornstarch
    • 1/8 tsp Nutmeg, ground
    • 1 1/2 tsp Salt
  • Oils & Vinegars

    • 1 tbsp Corn oil or 1 tablespoon vegetable oil
  • Bread & Baked Goods

    • 2 slices Sourdough bread or 2 slices white bread, good quality
  • Dairy

    • 1 tbsp Butter, unsalted

The first person this recipe

food.com

food.com

1595 27

Found on food.com

food.101taste.com

Kartoffelkloesse German Potato Dumplings Recipe - Food.com

Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.