Potato Dumplings (a.k.a. Kartoffel Klösse)


4 large potatoes
1 cup all-purpose flour (approximately)
1 teaspoon salt


Heat a large pot of salted water to boiling.

Peel potatoes, and keep submerged in cold water to prevent browning. Grate potatoes, by hand or with a food processor, into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, Stir in more flour.

Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely. Gently stir with wooden spoon so dumplings don't stick together. Reduce heat to slow boil. Boil for 40 minutes.

Drain in colander. Rinse with hot water. Serve with gravy or melted butter.

NOTE: If you don't squeeze ALL the water out or don't use enough flour (it could be more than the 1 cup in the recipe), these things will disintegrate while they're cooking leaving behind a grated potato mess.

NOTE: If you want to you can also add some herbs into the mix. Last night I used thyme because it happened to be in the marinade I used for the meat. Others I would use include: parsley, rosemary, basil, oregano, italian seasoning, but the sky's the limit and it's your flavour pallet that matters, so be creative.

NOTE: I haven't tried these serving suggestions yet, but they sound yummy.

Serving suggestion 1: We usually boil a ham shank for an hour or two, then drop the dumplings in with it. The next morning, we slice up the leftover ham and potatoes and fry them in butter.

Serving suggestion 2: We usually fry up some onions and bacon to put on the klösse.

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