CZECH POTATO DUMPLINGS RECIPES

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GRATED POTATO DUMPLINGS RECIPE | ALLRECIPES



Grated Potato Dumplings Recipe | Allrecipes image

This is an old family recipe that I have never found in any book. They're great served with meat gravy or cooked sliced onions in melted butter.

Provided by Maureen

Categories     Potato Side Dishes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 3

4 large potatoes
1 cup all-purpose flour
1 teaspoon salt

Steps:

  • Heat a large pot of water to boiling.
  • Peel potatoes, and keep submerged in cold water to prevent browning. Grate potatoes, by hand or with a food processor, into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, Stir in more flour.
  • Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely. Gently stir with wooden spoon so dumplings don't stick together. Reduce heat to slow boil. Boil for 40 minutes.
  • Drain in colander. Rinse with hot water. Serve with gravy or melted butter.

Nutrition Facts : Calories 397.9 calories, CarbohydrateContent 88.3 g, FatContent 0.6 g, FiberContent 9 g, ProteinContent 10.7 g, SaturatedFatContent 0.1 g, SodiumContent 604.1 mg, SugarContent 3 g

KARTOFFELKLOESSE (GERMAN POTATO DUMPLINGS) RECIPE - FOOD.COM



Kartoffelkloesse (german Potato Dumplings) Recipe - Food.com image

Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 dumplings, 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs russet potatoes (about 2 large)
1 1/2 teaspoons salt
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour (or more)
1/8 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

Steps:

  • 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.

Nutrition Facts : Calories 232.9, FatContent 4.1, SaturatedFatContent 1.7, CholesterolContent 36.1, SodiumContent 710.2, CarbohydrateContent 42.3, FiberContent 3.3, SugarContent 1.5, ProteinContent 7

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