German Potato Dumplings
TOTAL TIME: Prep: 40 min. Cook: 10 min.
YIELD: 8 servings.
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
Ingredients
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3 pounds medium potatoes (about 10), peeled and quartered
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1 cup all-purpose flour
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3 large eggs, lightly beaten
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2/3 cup dry bread crumbs
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1 teaspoon salt
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1/2 teaspoon ground nutmeg
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12 cups water
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BROWNED BUTTER SAUCE:
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1/2 cup butter, cubed
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1 tablespoon chopped onion
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1/4 cup dry bread crumbs, toasted
Directions
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1.
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.
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2.
Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls.
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3.
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.
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4.
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
2 dumplings with 2 tablespoons sauce: 367 calories, 14g fat (8g saturated fat), 100mg cholesterol, 514mg sodium, 51g carbohydrate (2g sugars, 5g fiber), 9g protein.
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