Ingredients
-
1 1/2
-
1 1/2
-
1/8
-
1/2
-
1/8
-
1
-
2
-
1
-
1
-
-
-
-
-
-
Directions
Kartoffelkloesse (german Potato Dumplings), 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 , Three stars for sporta being on track with the recipe, REAL Germans don’t use Bread! And German Potato Dumplings are boiled BUT SORRY, Bohemian’s DO NOT eat German Potato Dumplings (Bavarians are a sore spot with Western Czech’s, as Bavarians had illegally occupied the Sudetenland of Bohemia for hundreds of years) I am 2nd Generation Bohemian American (Czech) and Bohemians make either Flour Dumplings, which are made like a large round bread size also boiled and sliced; or they make kluski slaskie which is a Potato Dumpling that is either a long slender dumpling the size and diameter of a man’s Index Finger, covered with gravy, or toasted spiced breadcrumbs and melted butter, or they are a slightly flattened ball shape with a deep thumb sized depression in the center for various kinds of fillings then covered with a gravy from Duck, Chicken, Turkey, etc (see photo below of my homemade kluski slaskie), used this recipe once a couple of weeks ago Turned out almost identical to ones used to help make in an authentic German restaurant when I was a teenager My question: Can you do all the prep work, roll them into balls, them put them into the refrigerator to heat and serve the following night?
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Steps
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1
Done
|
Trim Crusts Off Bread and Save Them For Another Use. |
|
2
Done
|
Cut Bread Into 1/2-Inch Cubes and Fry in Butter and Oil Mixture Until Golden Brown, Transfer to Paper Towel to Dry. |
|
3
Done
|
Cook Scrubbed, Unpeeled Potatoes in Large Pot of Boiling Salted Water Until Tender, About 45 Minutes. |
|
4
Done
|
Drain. |
|
5
Done
|
Cool Slightly. |
|
6
Done
|
Peel. |
|
7
Done
|
Cut Potatoes Into Large Pieces. |
|
8
Done
|
Refrigerate Until Cold, About 30 Minutes. |
|
9
Done
|
Mash Potatoes With Fork or Run Through Ricer Into Large Bowl. |
|
10
Done
|
Mix in Salt and Nutmeg. |
|
11
Done
|
Add 1/2 Cup Flour and Cornstarch. |
|
12
Done
|
Using Hands, Knead Mixture in Bowl Until Smooth Dough Forms, Adding More Flour by Tablespoonfuls If Dough Is Sticky. |
|
13
Done
|
Mix in Egg. |
|
14
Done
|
Form Dough Into Balls, Using 1/4 Cupful For Each. |
|
15
Done
|
Insert Bread Cube Into Center of Each Dumpling; Roll Dumpling Between Palms to Enclose Bread Cube Completely and Form Smooth Balls. |
