KLOESSE RECIPES

Name: Kartoffelkloesse (german Potato Dumplings)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 dumplings, 6 serving(s)
Ingredients: 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

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

Ingredients

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

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER ...

Konigsberger Klopse (German Meatballs in Creamy Caper ... image

A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).

Total Time 1 hours 45 minutes

Prep Time 1 hours

Cook Time 45 minutes

Yield 12 serving(s)

Number Of Ingredients 25

Ingredients

1 lb ground sirloin
1 lb ground pork
1 lb ground veal
4 eggs, slightly beaten
1 1/4 cups fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll)
1/2 cup milk
1 medium white onion, finely chopped
1 lemon, zest of, small finely chopped
1 lemon, juice of
3 tablespoons capers, chopped
3 tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring)
1/4 cup melted butter
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
flour (for rolling)
1 (32 ounce) box chicken stock or 1 (32 ounce) box vegetable stock
1 bay leaf
1/4 cup cider vinegar
1/2 cup good quality dry white wine (I use fume blanc or extra dry champagne)
10 black peppercorns
2 tablespoons capers
1 lemon, zest of, small finely chopped
1 lemon, juice of
1 cup good quality sour cream (full fat to prevent curdling)
1/4 cup snipped fresh parsley, for garnish

Steps:

In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
Meanwhile, combine meatball ingredients, mix well.
Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
To Make Cream Sauce:.
To hot broth stir in the sauce ingredients and heat through, but do not boil.
Add the cooked meatballs to the heated sauce, stir gently and warm through.
To Serve:.
Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
To Serve as an Appetizer:.
Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
Freezes well.

Nutrition Facts : Calories 422.3, FatContent 26.1, SaturatedFatContent 11.5, CholesterolContent 173.8, SodiumContent 866.3, CarbohydrateContent 14, FiberContent 0.9, SugarContent 3.4, ProteinContent 29.6

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