Rohe Kartoffelkloesse
2018-11-07 18:11:52
Serves 10
Raw potato dumplings. A favorite for anyone who has eaten authentic German food! Smother with gravy, place in your favorite chicken soup, slice and fry in your bacon grease the next morning! Nummy!
Ingredients
- 1 Russet potato (cooked and mashed)
- 6 medium Russet raw potatoes (2 lbs.)
- 2 pieces toasted bread (cubed)
- 1 beaten egg
- 1 teaspoon salt
- ¾ cup flour (more as needed)
- 1 large pot boiling water
- 1 large bowl of cold water and lemon juice (enough water to cover the grated potatoes – the acid in the lemon juice will prevent them from browning)
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Instructions
- Cook, peel and mash one potato.
- Prepare everything else before peeling the 6 potatoes and have water on to boil.
- Peel then grate (using the smallest size on the grater) the 6 potatoes into a large bowl of water and lemon juice.
- Place the grated potatoes in cheesecloth and squeeze out all the water.
- In a large bowl, mix the raw potatoes with the mashed potato, salt, egg and flour.
- Knead dough until you can easily shape into 2 to 3 inch dumplings.
- Place 2 to 3 cubes of toasted bread in the center of each dumpling while molding but only mold one dumpling to start with.
- Place the one dumpling in rapidly boiling water; if it disintegrates, you’ll need to add more flour in the dough.
- Create and boil the dumplings until they rise to the top of the boiling water then boil for an additional 10 minutes.
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