Lüchow�s Kartoffel Klösse (Potato Dumplings) 1
"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)."
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 3 lbs medium potatoes
- 3 egg yolks, beaten
- 3 tablespoons cornstarch
- 3 tablespoons raw farina or 3 tablespoons cream of wheat
- 1⁄2 teaspoon pepper
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon grated nutmeg
- 1 cup breadcrumbs (toasted or fried)
- flour
- 1 1⁄2 quarts boiling salt water (1-1/2 teaspoons salt)
directions
- Scrub potatoes.
- Boil in salted water until just soft enough to mash.
- Drain and mash smoothly.
- Add egg yolks, cornstarch, cereal, pepper, salt, and nutmeg.
- Beat well; shape into dumplings; place few bread cubes in the center of each. (It is a good idea to shape one dumpling first, and it it does not hold together while cooking, beat a little flour into dumpling mixture before shaping remainder.).
- Roll each dumpling lightly in flour.
- Cook in rapidly boiling salted water 15 or 20 minutes.
- Remove cooked dumplings from water; serve hot.
- Make 12 or more dumplings, serves 6 to 8.
- Note: Any leftover dumplings may be cut in half, sautéed in butter, and used as a garnish on a meat or salad platter.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My dumplings were a complete flop not due to the recipe but due to the cook. I never have been good at making dumplings and I guess that will never change. My MIL and even my ex- husband made really good dumplings. This recipe is a lot like the one my MIL made (oh! so good!) so I thought I'd try. Some of us were born dumpling makers and some of us (like me) were only meant to eat them.
RECIPE SUBMITTED BY
Belgophile
United States
My most cherished cookbook is Ruth Van Waerebeek's Everybody Eats Well in Belgium. It has been my inspiration for most of our family's special occasions and holiday meals and it was through exploring this book that cooking and entertaining became such a pleasurable hobby for me. The book is out of print, but I contacted Ruth to express my appreciation and ask her permission to include her recipes here. In her words: "My main concern when I wrote this book, was exactly that, that people around the globe would be able to taste these wonderful Belgian flavors! So, I don't have any objection that you post the recipes on the web."
