Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kartoffelklöße: german potato dumplings (using raw potatoes). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
German Potato Dumplings, aka Kartoffelklöße or Kartoffelknödel, bring back great memories of my Mutti's Sunday dinners. Her recipe used cooked potatoes to create a traditional dumpling that goes well with almost any meat and gravy. I found this recipe, the one I've added below, in my Mutti's handwritten cookbook.
Kartoffelklöße: German Potato Dumplings (using raw potatoes) is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Kartoffelklöße: German Potato Dumplings (using raw potatoes) is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have kartoffelklöße: german potato dumplings (using raw potatoes) using 5 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Kartoffelklöße: German Potato Dumplings (using raw potatoes):
- Take 900 g (2 lb) floury potatoes, peeled
- Make ready 180 ml (3/4 cup) milk
- Prepare 2 Tbsp semolina flour (more if needed)
- Make ready 1/2 tsp salt
- Take 4-8 pieces dry or hard bread to put inside the dumplings (optional)
Pick up the corners of the tea towel and squeeze the potatoes over the sink until most of the liquid has been removed. Great recipe for Grüne Kartoffelklöße: German Potato Dumplings (using raw and cooked potatoes). This version of German dumplings is made with both raw and cooked potatoes. They end up with a interesting fluffy yet deliciously sticky-chewy texture.
Instructions to make Kartoffelklöße: German Potato Dumplings (using raw potatoes):
- Grate potatoes with a hand grater (not food processor!)
- Put the grated potatoes in cold water immediately to keep the from changing color. Let them soak for 5-10 minutes.
- Drain in a fine colander and transfer the to a cheesecloth or clean tea towel.
- Twist up the potatoes in the cloth and squeeze out as much water possible. The potatoes should be almost dry! It takes some strength… Or make a strong guy do all the work :P
- Here's what mine looked like after squeezing as much water as I could. Leave the potatoes wrapped up in the cloth until ready to mix with the other ingredients .
- Heat milk and semolina in a medium pot or a saucepan. Heat on low until simmering and continue to cook on low, stirring often until you get a thick "sauce," about 10 minutes
- Mix together the grated potatoes and semolina mixture. Form about 4 large round dumplings or 6-8 smaller ones. Add an extra tablespoon or two of semolina flour if the mixture is way too soft to hold together
- Make an indent in each dumpling and push a piece of dried bread inside and close back up.
- Carefully slide the dumplings into lightly simmering water. Bubbling water can quickly make your dumplings fall apart.
- Simmer uncovered for about 20-30 minutes. (Large dumplings will take about 30 minutes). They should be floating when done. Remove with a slotted spoon onto serving plates.
- Ta-da!
- Enjoy with sauces, sauces meats, gravy, sauteed sauerkraut & bacon, etc. They go especially well with sweet-sour or tart sauces which is probably why one of the most popular tradition dishes to serve kartoffelklösse with is sauerbraten!
- Here I had the dumplings with a creamy mushroom sauce
Traditional German Potato Dumplings or balls, also known as Kartoffelkloesse, made two ways: with cooked potatoes and with a mixture of cooked and raw potatoes. A perfect side dish to meat dishes also great as a standalone vegetarian dish! Dumplings made from cooked potatoes, raw potatoes and half cooked and half. If it is your first time trying to make German dumplings, using cooked potatoes with extra starch and eggs to hold them together is easier than attempting to use half-raw potatoes. There are many recipes for German potato dumplings, or kartoffelkloesse , and this one is possibly from southern Germany or the Thuringia area.
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