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home > recipes > appetizers > kartoffel kloesse
1 large raw potato ( 8 oz ) or 1 1/2 lbs for larger recipes 1 large cooked potato, ( 8 oz ) cook the day before or 1 1/2 lbs for larger recipe salt flour boiling salted water Optional: Bavarian style unfilled dumpling: Add: some minced onion to the raw potato and 1 egg to the potato mixture Filling ( may be optional ) oil or butter to fry 2 to 3 leeks 1/4 of a thickly sliced bacon 1 lb lean ground beef 1 small onion 1 or 2 eggs ( use to bind mixture ) 2 stale ( not hard ) Vienna rolls or French bread salt, pepper, nutmeg Sauce of choice: Ex brown sauce ( I made a mushroom wine sauce ) This family recipe was given to me by a wonderful German Cook. If made correctly the dumplings are delightful, tender and light even without the addition of the egg. I made them unfilled and served them with a mushroom based brown sauce and added a bit of wine to the sauce. I figured out the use of one potato makes enough for two gigantic dumplings, one per person. The 1 1/2 lbs will may make at least 4 to 6 dumplings. Potatoes should be of the dry variety. Best if cooked the night before. Use a ricer to grate cooked , peeled potato into a bowl, Grate raw peeled potato. Place in clean cloth and squeeze out excess liquid ( add the onion if making Bavarian style ) Combine both raw and cooked potato into a bowl and mix with salt ( and egg if Bavarian style ) and just enough flour to bind the mixture together. Avoid using too much flour which can cause a dense dumpling. Make the stuffing: Dice the bacon and add with hamburger together and fry in butter or oil. Butter tastes best Brown meat and drain excess fat if needed . Dice onion and slice leek thinly and add to meat mixture. Cover pan and cook low heat until leeks are soft. Dice stale rolls and add to leek mixture and sauté and stir a bit longer . If mixture seems too dry a bit of water may be added. Beat eggs and add to meat mixture. Season with salt, pepper and nutmeg. Liquid Maggi, a German seasoning similar to soy sauce may be added for additional flavor. Form the dumplings by wetting your hands and roll into a size 4 times larger than normal ( large orange ) Make an indentation in the dumpling till it looks like a coffee cup. Now add some stuffing ( 1 to 2 Tbs. ) in the middle and seal dumpling very well. Have ready a pot with boiling water and gently place dumpling in and let it come to a quick boil again. Then lower heat and cook at a gentle bubble uncovered until they float to the top. This may vary from 30 to 45 minutes. I made the plain dumplings which took about 30 minutes to cook. I stuck a large toothpick into them to test for softness. Do not crowd when cooking. The dumplings may be made much smaller if desired. Serving suggestions: Serve with Roast Pork, Roast Duck, Roast Venison , Beef Goulash, Pot Roast or plain with a favorite white or brown sauce.

Kartoffel Kloesse


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(posted May 23, 2005)

1 large raw potato ( 8 oz ) or 1 1/2 lbs for larger recipes
1 large cooked potato, ( 8 oz ) cook the day before or 1 1/2 lbs for larger recipe
salt
flour
boiling salted water
Optional: Bavarian style unfilled dumpling:
Add: some minced onion to the raw potato and 1 egg to the potato mixture
Filling ( may be optional )
oil or butter to fry
2 to 3 leeks
1/4 of a thickly sliced bacon
1 lb lean ground beef
1 small onion
1 or 2 eggs ( use to bind mixture )
2 stale ( not hard ) Vienna rolls or French bread
salt, pepper, nutmeg
Sauce of choice: Ex brown sauce
( I made a mushroom wine sauce )

This family recipe was given to me by a wonderful German Cook.

If made correctly the dumplings are delightful, tender and light even without the addition of the egg.

I made them unfilled and served them with a mushroom based brown sauce and added a bit of wine to the sauce.

I figured out the use of one potato makes enough for two gigantic dumplings, one per person. The 1 1/2 lbs will may make at least 4 to 6 dumplings.

Potatoes should be of the dry variety. Best if cooked the night before. Use a ricer to grate cooked , peeled potato into a bowl, Grate raw peeled potato. Place in clean cloth and squeeze out excess liquid ( add the onion if making Bavarian style ) Combine both raw and cooked potato into a bowl and mix with salt ( and egg if Bavarian style ) and just enough flour to bind the mixture together. Avoid using too much flour which can cause a dense dumpling.

Make the stuffing: Dice the bacon and add with hamburger together and fry in butter or oil. Butter tastes best Brown meat and drain excess fat if needed . Dice onion and slice leek thinly and add to meat mixture. Cover pan and cook low heat until leeks are soft. Dice stale rolls and add to leek mixture and sauté and stir a bit longer . If mixture seems too dry a bit of water may be added. Beat eggs and add to meat mixture. Season with salt, pepper and nutmeg. Liquid Maggi, a German seasoning similar to soy sauce may be added for additional flavor.

Form the dumplings by wetting your hands and roll into a size 4 times larger than normal ( large orange ) Make an indentation in the dumpling till it looks like a coffee cup. Now add some stuffing ( 1 to 2 Tbs. ) in the middle and seal dumpling very well. Have ready a pot with boiling water and gently place dumpling in and let it come to a quick boil again. Then lower heat and cook at a gentle bubble uncovered until they float to the top. This may vary from 30 to 45 minutes.

I made the plain dumplings which took about 30 minutes to cook. I stuck a large toothpick into them to test for softness. Do not crowd when cooking.
The dumplings may be made much smaller if desired.

Serving suggestions: Serve with Roast Pork, Roast Duck, Roast Venison , Beef Goulash, Pot Roast or plain with a favorite white or brown sauce.


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