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Ingredients
| russet potatoes: 10 whole potatoes |
| eggs: 3 (well beaten) |
| all-purpose flour (unsifted): 1 cup |
| bread crumbs: 2/3 cup |
| whole nutmeg: 1/2 tsp |
| salt: 1 tsp |
| salted butter: 0.5 lb |
| bread crumbs: 2/3 cup |
| onions (chopped): 1 Tbl |
Kartoffelklosse (Potato Dumplings)
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
9 serving(s)
Tags
- Boil the potatoes in their jackets until soft, remove the skins and put potatoes through a ricer.
- Spread on a towel for a few minutes to remove moisture, then put them in a bowl and add the salt.
- Add the eggs, flour, 2/3 cup bread crumbs and nutmeg.
- Mix thoroughly.
- Form mixture into dry balls (if mixture is too moist, add more bread crumbs).
- Drop the balls into boiling salted water.
- When balls come to the surface, allow them to boil for 3 minutes.
- Remove one from liquid and cut open; if center is dry, they are sufficiently cooked.
- Remove balls from liquid and pour over them a dressing made as follows: Brown the butter in a skillet, add the 1/2 cup bread crumbs and onion and cook for several minutes.