Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, kartoffelklöße: german potato dumplings (using raw potatoes). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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.
Kartoffelklöße: German Potato Dumplings (using raw potatoes) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Kartoffelklöße: German Potato Dumplings (using raw potatoes) is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook kartoffelklöße: german potato dumplings (using raw potatoes) using 5 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Kartoffelklöße: German Potato Dumplings (using raw potatoes):
- Prepare 900 g (2 lb) floury potatoes, peeled
- Get 180 ml (3/4 cup) milk
- Prepare 2 Tbsp semolina flour (more if needed)
- Prepare 1/2 tsp salt
- Get 4-8 pieces dry or hard bread to put inside the dumplings (optional)
Rice the potatoes using a potato ricer or a food mill. Btw, there is a distinction between "cooked" potato dumplings (yours) and "raw" potato dumplings, which are. German potato dumplings are either made with cooked or with raw potatoes. The dumplings are traditionally served with roasts and lots of gravy.
Steps to make Kartoffelklöße: German Potato Dumplings (using raw potatoes):
- Grate potatoes with a hand grater (not food processor!)
- Put the grated potatoes in cold water immediately to keep the from changing color. Let them soak for 5-10 minutes.
- Drain in a fine colander and transfer the to a cheesecloth or clean tea towel.
- Twist up the potatoes in the cloth and squeeze out as much water possible. The potatoes should be almost dry! It takes some strength… Or make a strong guy do all the work :P
- Here's what mine looked like after squeezing as much water as I could. Leave the potatoes wrapped up in the cloth until ready to mix with the other ingredients .
- Heat milk and semolina in a medium pot or a saucepan. Heat on low until simmering and continue to cook on low, stirring often until you get a thick "sauce," about 10 minutes
- Mix together the grated potatoes and semolina mixture. Form about 4 large round dumplings or 6-8 smaller ones. Add an extra tablespoon or two of semolina flour if the mixture is way too soft to hold together
- Make an indent in each dumpling and push a piece of dried bread inside and close back up.
- Carefully slide the dumplings into lightly simmering water. Bubbling water can quickly make your dumplings fall apart.
- Simmer uncovered for about 20-30 minutes. (Large dumplings will take about 30 minutes). They should be floating when done. Remove with a slotted spoon onto serving plates.
- Ta-da!
- Enjoy with sauces, sauces meats, gravy, sauteed sauerkraut & bacon, etc. They go especially well with sweet-sour or tart sauces which is probably why one of the most popular tradition dishes to serve kartoffelklösse with is sauerbraten!
- Here I had the dumplings with a creamy mushroom sauce
Mash potatoes with fork or run through ricer into large bowl. Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough. Remove and drain each of the Kartoffelklösse with a slotted spoon into a serving dish. Traditional German Potato Dumplings or balls, also known as Kartoffelkloesse, made two ways: with cooked potatoes and with a mixture of cooked and raw potatoes. How to Make German Potato Dumplings.
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