• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Kartoffelklosse (Potato Dumplings)

  • Recipe Submitted by on

Category: Vegetables, German

 Ingredients List

  • 2 tb Margarine
  • 1 sl White bread in 72 equal
  • -pieces
  • 1 1/3 c (less 1 tsp) all-purpose
  • -flour, divided
  • 1 lb 14 oz peeled cooked boiling
  • -potatoes, riced
  • 1 Egg
  • 1 ts Salt
  • 1/8 ts Ground nutmeg
  • 1/8 ts White pepper
  • 4 qt Water


In small skillet heat margarine until bubbly and hot; add bread and saute,
stirring constantly, until bread has absorbed the margarine and is browned.
Set aside. Measure out and reserve 2 tablespoons flour. in mixing bowl
combine remaining flour with potatoes, egg, and seasonings, mixing well;
portion dough into 24 equal mounds. Flour hands with reserved flour and
shape mounds into balls; press 3 bread cubes into each ball and seal
closed, forming dumplings.

In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon
to gently lower several dumplings into water (they will sink to the
bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer.
With slotted spoon, remove dumplings to warmed serving platter. Repeat
procedure with remaining dumplings. These dumplings are good as an
accompaniment to Sauerbarten.

Makes 12 servings of 2 dumplings each.


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