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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 7 |
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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:
3 pounds medium potatoes (about 10), peeled and quartered |
1 cup king arthur unbleached all-purpose flour |
3 eggs, lightly beaten |
2/3 cup dry bread crumbs |
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
12 cups water |
browned butter sauce: |
1/2 cup butter, cubed |
1 tablespoon chopped onion |
1/4 cup dry bread crumbs |
Directions:
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.
2. Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls.
3. In a Dutch oven, bring 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.
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. Yield: 8 servings.
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