Kartoffel Kloesse (Potato Dumplings)

Kartoffel Kloesse (Potato Dumplings)

31
SlimCookins 15

"This is a great German recipe for potato dumplings. It makes a excellent side dish."

Ingredients

30 m {{adjustedServings}} servings 348 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until the potatoes are soft, about 20 minutes. Drain water, and place potatoes into a large bowl. Mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). Mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. Roll into walnut sized balls. If the dough is too sticky, you may want to mix in more flour or bread crumbs.
  2. Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the water. When they come up to the surface, allow them to boil uncovered for 3 minutes. Remove the dumplings with a slotted spoon, and keep warm.
  3. While you are waiting for the water to boil, melt the butter in a skillet over medium heat. Add onions and 1/4 cup of bread crumbs. Cook, stirring constantly, until the onions are tender, and the sauce has thickened some. Pour sauce over the dumplings before serving.
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Reviews

31
  1. 37 Ratings

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If you leave the potato dough in the fridge overnight after mashing it makes it much easier to work with

I live in Germany and the proper spelling of these would be Kartoffel Klöss, I would omit the nutmeg and add bacon bits instead.

My very German family has been making a ariation of this recipe for years. We add the onion to the potatoes, do not use nutmeg and only butter browned bread crumbs on top. This variation was goo...