Best 5 Kartoffel Kloesse Potato Dumplings Recipes

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** картофельные клёцки (Kartoffel Klöße): A Taste of German Comfort Food**

Kartoffel Klöße, also known as German potato dumplings, are a beloved side dish that embodies the heartiness and warmth of German cuisine. These soft and fluffy dumplings, crafted from a mixture of mashed potatoes, flour, and seasonings, are a staple in many traditional German meals. Join us on a culinary journey as we delve into the world of Kartoffel Klöße, exploring its origins, variations, and the delightful recipes that await you in this comprehensive guide. Discover the secrets of creating perfect dumplings, from selecting the right potatoes to mastering the art of shaping and cooking. Whether you prefer the classic boiled dumplings, the pan-fried golden delights, or the tempting filled dumplings, this article has something for every palate. So, prepare your taste buds for a delightful adventure as we embark on the journey of making Kartoffel Klöße, a true testament to the culinary wonders of Germany.

Check out the recipes below so you can choose the best recipe for yourself!

GERMAN POTATO DUMPLINGS (KARTOFFELKLOESSE)



German Potato Dumplings (Kartoffelkloesse) image

The latest German import to my potato side dish collection are these soft, comforting dumplings drizzled in browned butter and topped with, sorry, not bacon, but something even better! Just try it to find out what it is. For best results, roast, don't boil, the potatoes so they're nice and dry. Yes, you can top these dumplings with bacon anyway, and/or sautéed onions and mushroom sauce. I served mine with sausage and red cabbage.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 1h15m

Yield 8

Number Of Ingredients 9

2 large russet potatoes
1 stick unsalted butter
2 cups fresh bread cubes
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch freshly grated nutmeg, or to taste
2 large eggs
1 cup all-purpose flour
1 tablespoon snipped fresh chives, or to taste

Steps:

  • Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
  • Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.
  • Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough.
  • Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.
  • Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.
  • Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 32.7 g, Cholesterol 77 mg, Fat 13.3 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 103.9 mg, Sugar 1.3 g

GERMAN POTATO DUMPLINGS (KARTOFFELKLößE)



German Potato Dumplings (Kartoffelklöße) image

These traditional German potato dumplings (kartoffelklöße) are the perfect side dish to serve along with a meat or poultry main dish or stew.

Provided by Diana Rattray

Categories     Side Dish

Time 1h35m

Number Of Ingredients 11

6 tablespoons butter (divided)
1 cup dry white breadcrumbs
2 slices bread (fresh white, cut into 1/2 inch cubes)
3 1/2 cups cooked and riced potatoes (cold, about 4 to 5 medium potatoes; russets or other baking potatoes)
1/2 cup all-purpose flour
1/2 cup regular farina (not quick-cooking)
3 teaspoons salt (divided)
4 quarts water
1/8 teaspoon ground nutmeg (freshly grated if possible)
1/8 teaspoon ground white pepper
2 eggs (lightly beaten)

Steps:

  • Gather the ingredients.
  • Peel the potatoes and cut them into large chunks.
  • Put the potatoes in a large saucepan, cover them with salted water, and bring them to a boil over high heat. Lower the heat to medium; cover the pan and cook for about 20 to 25 minutes until the potatoes are tender. Drain well.
  • Rice the potatoes and spread them out on a large baking sheet or waxed paper; let them cool for about 30 minutes or until completely cooled. You should have about 6 cups (800 grams) of riced potatoes.
  • Bring a large pot of salted water to a boil.
  • Meanwhile, prepare the potato dumpling dough. In a large mixing bowl, toss the cooled riced potatoes with the potato starch, 1 1/2 teaspoons of salt, and the nutmeg.
  • Add the beaten eggs to the potato mixture and gently mix with your hands to form the dough. Avoid overmixing.
  • Shape the dough into about 12 firm 2-inch dumplings, about 3 ounces each.
  • With a slotted spoon, place the dumplings in the boiling water.
  • When the dumplings float to the top, turn the heat to low, just enough to maintain a simmer. Cover the pan and continue to cook for 20 minutes. Make sure the water is not at a rolling boil as it could cause the dumplings to fall apart.
  • Remove the dumplings to a bowl; drizzle with melted butter, and sprinkle lightly with salt to taste.
  • Serve potato dumplings with buttered breadcrumbs, freshly ground black pepper, and/or parsley, as desired.

Nutrition Facts : Calories 277 kcal, Carbohydrate 42 g, Cholesterol 69 mg, Fiber 4 g, Protein 6 g, SaturatedFat 6 g, Sodium 439 mg, Sugar 2 g, Fat 10 g, ServingSize 15 to 20 dumplings (6 servings), UnsaturatedFat 0 g

KARTOFFEL KLOESSE - POTATO DUMPLINGS



Kartoffel Kloesse - Potato Dumplings image

A delicious side dish to many German and Pennsylvania Dutch dishes. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time approximate.

Provided by Molly53

Categories     Potato

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

9 potatoes (medium sized)
1 teaspoon salt
3 eggs, well beaten
1 cup flour, sifted
2/3 cup breadcrumbs or 2/3 cup farina
1/2 teaspoon nutmeg
1 cup butter or 1 cup other fat
1/2 cup breadcrumbs
2 tablespoons onions, minced (sub mushrooms, if you wish)

Steps:

  • Boil potatoes in their jackets until soft; remove skins and put potatoes through a ricer into a bowl and add salt, eggs, flour, 2/3 cup of bread crumbs and nutmeg.
  • Mix thoroughly.
  • Form mixture into dry balls about the size of walnuts (if mixture is too moist, add more bread crumbs).
  • Drop the balls into boiling salted water.
  • When balls come to the surface, allow to boil uncovered for three minutes.
  • Remove one from liquid and cut open; if center is dry, they are sufficiently cooked.
  • Remove balls from liquid to a hot platter and pour over them a dressing made as follows: brown butter in skillet, add bread crumbs and onion and cook for several minutes.

Nutrition Facts : Calories 357.1, Fat 17.4, SaturatedFat 10.3, Cholesterol 87.2, Sodium 433.4, Carbohydrate 43.7, Fiber 4.3, Sugar 2.1, Protein 7.5

LüCHOW'S KARTOFFEL KLöSSE (POTATO DUMPLINGS) 2



Lüchow's Kartoffel Klösse (Potato Dumplings) 2 image

Serve as a complement to Lüchow's Sauerbraten. This is one of two Potato Dumpling recipes from Jan Mitchell's Lüchow's German Cookbook (1952).

Provided by Belgophile

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs raw potatoes
4 slices white bread
1 teaspoon salt
1/4 teaspoon pepper
1 onion, grated
1 teaspoon minced parsley
2 eggs, well beaten
1/4 cup flour
1 1/2 quarts boiling salt water

Steps:

  • Wash, peel, and grate potatoes. Soak bread in a little cold water; squeeze out as much water as possible. Mix bread, salt, pepper, onions, and parleys. Add potatoes and eggs; mix well.
  • Form into balls; roll lightly in flour; drop into salted boiling water (1 teaspoon salt to each quart water). Cover pot tightly; boil 15 minutes. Serve with sauerkraut, beef, or chicken. Serves 4 or more.

Nutrition Facts : Calories 318.5, Fat 3.6, SaturatedFat 1, Cholesterol 105.8, Sodium 801.5, Carbohydrate 61.4, Fiber 6.2, Sugar 4.2, Protein 10.7

GERMAN POTATO DUMPLINGS



German Potato Dumplings image

Potato dumplings (called Kartoffel Kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable.-Arline Hofland, Deer Lodge, Montana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 11

3 pounds medium potatoes (about 10), peeled and quartered
1 cup all-purpose flour
3 large eggs, lightly beaten
2/3 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon ground nutmeg
12 cups water
BROWNED BUTTER SAUCE:
1/2 cup butter, cubed
1 tablespoon chopped onion
1/4 cup dry bread crumbs

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl., Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls., In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean., Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.

Nutrition Facts : Calories 367 calories, Fat 14g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 524mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.

Tips:

1. Choose the right potatoes: Use starchy potatoes like Russet or Idaho potatoes, which have a high starch content and will produce fluffy dumplings. 2. Cook the potatoes properly: Boil the potatoes until they are fork-tender but not mushy. Overcooked potatoes will make the dumplings dense and gummy. 3. Mash the potatoes thoroughly: Use a potato ricer or a fine-mesh sieve to get a smooth and lump-free potato mixture. Lumpy potatoes will make the dumplings unevenly textured. 4. Season the potato mixture generously: Don't be afraid to add plenty of salt, pepper, and other seasonings to the potato mixture. This will help to enhance the flavor of the dumplings. 5. Form the dumplings carefully: Use lightly floured hands to shape the potato mixture into smooth, round dumplings. Be careful not to overwork the mixture, as this will make the dumplings tough. 6. Poach the dumplings gently: Bring a large pot of salted water to a simmer and carefully drop in the dumplings. Do not overcrowd the pot, as this will prevent the dumplings from cooking evenly. Simmer the dumplings for 20-25 minutes, or until they are cooked through. 7. Serve the dumplings immediately: Kartoffel Klöße are best served hot, with a generous dollop of melted butter and a sprinkling of fresh parsley. They can be served as a main course or as a side dish to roasted meats or stews.

Conclusion:

Kartoffel Klöße are a delicious and versatile dish that can be enjoyed in many different ways. With a little practice, you can easily make these potato dumplings at home. So next time you're looking for a hearty and comforting meal, give Kartoffel Klöße a try!

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