On Line Cookbook
Kartoffelklössel - Potato Dumplings
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Larry

Serves/Makes:6 or more

Ingredients
  • 2 lbs (.9 kg). baking potatoes
  • 1 cup (225 ml) to 1-1/2 cups (350 ml) flour
  • 2 eggs, lightly beaten
  • 1 tsp (5 ml) salt
  • 25 to 30 croutons
Preparation
  • Cook, peel and mash potatoes the day before you intend to make dumplings.
  • Refrigerate until needed.
  • Before cooking, mix with 1 cup (225 ml) flour, beaten eggs and salt.
  • Add more flour, 1 tbsp (15 ml) at a time, if necessary, until the dough is smooth and can be kneaded.
  • Knead thoroughly on floured board until smooth.
  • Shape dumplings with floured hands or two floured spoons.
  • Press a few croutons into center of each, molding dumplings around it.
  • Cook test dumpling.
  • Potato dumplings should be done in 10 minutes.
  • They are always served with meat an gravy dishes, never in soup.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.