Grüne Kartoffelklöße: German Potato Dumplings (using raw and cooked potatoes)
Grüne Kartoffelklöße: German Potato Dumplings (using raw and cooked potatoes)

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, grüne kartoffelklöße: german potato dumplings (using raw and cooked potatoes). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Grüne Kartoffelklöße: German Potato Dumplings (using raw and cooked potatoes) is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Grüne Kartoffelklöße: German Potato Dumplings (using raw and cooked potatoes) is something that I’ve loved my whole life. They’re fine and they look wonderful.

Grate potatoes with a hand grater (not food processor!). 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.

To get started with this recipe, we must prepare a few components. You can cook grüne kartoffelklöße: german potato dumplings (using raw and cooked potatoes) using 3 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Grüne Kartoffelklöße: German Potato Dumplings (using raw and cooked potatoes):
  1. Take 6 large floury potatoes
  2. Prepare Salt as needed
  3. Prepare 1/4-1/2 tsp grated nutmeg

The cooked ones are made of cooked. Kartoffelklöße or kartoffelknödel are traditional German potato dumplings that are consumed all over the country but are especially popular in Bavaria, Thuringia, and the Rhineland area. Depending on the variation, the dumplings may consist of cooked potatoes, raw potatoes, or a combination of both. German Potato Dumplings (Kartoffelkloesse) - Dial-Up Some Delicious Dumplings.

Instructions to make Grüne Kartoffelklöße: German Potato Dumplings (using raw and cooked potatoes):
  1. Peel and quarter 2 of the potatoes in salted water until cooked and soft, about 15 minutes. Drain and let them sit in an open bowl for several minutes so the excess water evaporates.
  2. Peel the other 4 potatoes. Line a large bowl with tea towel or other towel you can use to squeeze the potatoes out. Grate the potatoes finely with a hand grater, in two or more batches, into the lined bowl. (It takes a lot of strength to squeeze out the liquid, so smaller batches makes it much easier).
  3. Wrap up the first batch into the towel. Twist and squeeze the liquid out into a separate bowl (keep the liquid!). Make sure you get as much water out as possible so the grated potatoes are almost dry. Do the same with the second batch.
  4. Let bowl of potato liquid set for several minutes and the starch from the potatoes will settle at the bottom. Carefully pour off the liquid so only the white starch is left, which you'll mix in next.
  5. Add the starch, nutmeg, a couple pinches salt and 2 or 3 Tbsp boiling water to the grated potatoes.
  6. Gently grate the cooked potatoes with the same hand grater and add them to the raw potatoes. Mix/knead with your hand until the "dough" is sticks together well and everything is even you mixed. If it seems way too soft to hold together you can add extra potato starch or flour.
  7. Prepare a big pot of almost boiling water (very hot but barely simmering) and add some salt to the water. Wet your hands with a little water, take pies of the dough and form into balls. Put them into the hot water as you finish them. The dumplings can be as big or small as you like.
  8. After all dumpling are on the hot water, cook them over low heat, uncovered, for 20 minutes making sure the water doesn't boil.
  9. They will eventually float to the top during cooking which means they're about done, but I keep mine in the full 20 minutes.
  10. Scoop out with a slotted spoon and the klöße are ready to eat!
  11. Serve with braised meats and their sauces, like sauerbraten, creamy sauces, pan fried sauerkraut, etc. Here I served with a mushroom and veggie cream sauce.

Learn how to make German Potato Dumplings! This style of "Kartoffelkloesse" is basically mashed potatoes in ball form, topped with crispy, butter-fried. German potato dumplings are either made with cooked or with raw potatoes. The dumplings are traditionally served with roasts and lots of gravy. Kartoffelklöße: German Potato Dumplings (using raw potatoes).

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