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Lüchow’s Kartoffel Klösse (Potato Dumplings) 2

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“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:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.

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