Recipe: Appetizing Kartoffelklöße: German Potato Dumplings (using raw potatoes)

Kartoffelklöße: German Potato Dumplings (using raw potatoes). Free UK Delivery on Eligible Orders! Great recipe for Kartoffelklöße: German Potato Dumplings (using raw potatoes). [Work in Progress] - I sometimes have trouble with this recipe because the dumplings can fall apart in the water if they are too soft! I'll keep updating this recipe when I get it right.

Peel the potatoes, wash them and grate them into a bowl with cold water. Pour off the water and place the grated potatoes in a clean tea towel. Pick up the corners of the tea towel and squeeze the potatoes over the sink until most of the liquid has been removed. You can cook Kartoffelklöße: German Potato Dumplings (using raw potatoes) using 5 ingredients and 13 steps. Here is how you cook it.

Ingredients of Kartoffelklöße: German Potato Dumplings (using raw potatoes)

1. You need of floury potatoes, peeled.
2. It's of milk.
3. Prepare of semolina flour (more if needed).
4. It's of salt.
5. It's of dry or hard bread to put inside the dumplings (optional).

It's only fitting that we have a recipe for German potato dumplings on a site about European recipes created by a German! This classic German dish can be tricky to master but when done right, potato dumplings are so tasty. They are usually served up with a meat-based dish and the gravy that goes with it. If you are new to potato dumplings (you.

Kartoffelklöße: German Potato Dumplings (using raw potatoes) instructions

1. Grate potatoes with a hand grater (not food processor!).
2. Put the grated potatoes in cold water immediately to keep the from changing color. Let them soak for 5-10 minutes..
3. Drain in a fine colander and transfer the to a cheesecloth or clean tea towel..
4. Twist up the potatoes in the cloth and squeeze out as much water possible. The potatoes should be almost dry! It takes some strength... Or make a strong guy do all the work :P.
5. Here's what mine looked like after squeezing as much water as I could. Leave the potatoes wrapped up in the cloth until ready to mix with the other ingredients ..
6. Heat milk and semolina in a medium pot or a saucepan. Heat on low until simmering and continue to cook on low, stirring often until you get a thick "sauce," about 10 minutes.
7. Mix together the grated potatoes and semolina mixture. Form about 4 large round dumplings or 6-8 smaller ones. Add an extra tablespoon or two of semolina flour if the mixture is way too soft to hold together.
8. Make an indent in each dumpling and push a piece of dried bread inside and close back up..
9. Carefully slide the dumplings into lightly simmering water. Bubbling water can quickly make your dumplings fall apart..
10. Simmer uncovered for about 20-30 minutes. (Large dumplings will take about 30 minutes). They should be floating when done. Remove with a slotted spoon onto serving plates..
11. Ta-da!.
12. Enjoy with sauces, sauces meats, gravy, sauteed sauerkraut & bacon, etc. They go especially well with sweet-sour or tart sauces which is probably why one of the most popular tradition dishes to serve kartoffelklösse with is sauerbraten!.
13. Here I had the dumplings with a creamy mushroom sauce.

German Potato Dumplings, aka Kartoffelklöße or Kartoffelknödel, bring back great memories of my Mutti's Sunday dinners. Her recipe used cooked potatoes to create a traditional dumpling that goes well with almost any meat and gravy. I found this recipe, the one I've added below, in my Mutti's handwritten cookbook. Dumplings made from cooked potatoes, raw potatoes and half cooked and half raw potatoes. This recipe is for cooked potato dumplings.