Kartoffelkloesse (german Potato Dumplings)

Recipe by LastBaron
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs russet potatoes (about 2 large)
  • 1 12
    teaspoons salt
  • 18
    teaspoon ground nutmeg
  • 12
    cup all-purpose flour (or more)
  • 18
    cup cornstarch (or potato starch, much preferred, if you can get it)
  • 1
    large egg
  • 2
    slices sourdough bread or 2 slices white bread (good quality, not supermarket foam crap)
  • 1
    tablespoon unsalted butter
  • 1
    tablespoon corn oil or 1 tablespoon vegetable oil
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DIRECTIONS

  • Trim crusts off bread and save them for another use.
  • Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.
  • Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.
  • Drain.
  • Cool slightly.
  • Peel.
  • Cut potatoes into large pieces.
  • Refrigerate until cold, about 30 minutes.
  • Mash potatoes with fork or run through ricer into large bowl.
  • Mix in salt and nutmeg.
  • Add 1/2 cup flour and cornstarch.
  • Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
  • Mix in egg.
  • Form dough into balls, using 1/4 cupful for each.
  • Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.
  • Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).
  • Using slotted spoon, transfer dumplings to large bowl.
  • Keep covered with a damp kitchen towel as remaining dumplings are cooked.
  • You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.
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