Kartoffelkloesse (German Potato Dumplings)
Kartoffelkloesse is a kind of german potato dumpling in traditional recipe, that could be found almost everywhere in the South of Germany, Austria and Bohemia. It is a great side dish.
Homemade potato dumplings are actually easy to make. The basic ingredients include 2 large russet potatoes, 1/2 teaspoons salt, 1/8 teaspoon ground nutmeg, 1/2 cup or more all-purpose flour, 1/8 cup cornstarch or potato starch, 1 large egg, 2 slices sourdough bread or white bread, 1 tablespoon unsalted butter and 1 tablespoon corn oil or vegetable oil.
First of all, trim crusts off bread and save them for later use, and cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown. Use paper towel to dry the bread cubes.
Then, cook scrubbed, unpeeled potatoes in large pot of boiling salted water for about 45 minutes till tender. Drain the water. Peel the potatoes and cut them into large pieces when they cool slightly.
Thirdly, refrigerate the potato slices for about 30 minutes till cold. Then mash them with fork or run through ricer into large bowl, and mix in salt, nutmeg, 1/2 cup flour and cornstarch.
Fourthly, use hands to knead mixture in bowl till smooth dough forms, adding more flour by tablespoonfuls if dough is sticky. Then mix in the egg and form dough into balls. Insert bread cube into center of each ball. Roll dumpling between palms to enclose bread cube completely and form smooth balls.
Fifth, work in batches. Cook dumplings in large pot of nearly boiling salted water for 10 to 15 minutes until dumplings rise to top. Place no more than 4-5 dumplings in the pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart. Transfer the dumplings to large bowl with a slotted spoon. Covered the cooked dumplings with a damp kitchen towel when cooking the remaining ones.
It is traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage.