Potato dumplings are quite popular in Germany, the use of potatoes in many dishes gives people a lot of nutrition. There are a variety of potato dumplings in Germany and a famous one is the Kartoffel Klöße.
6 to 8 (medium size) potatoes
1/4 cup flour
1 tsp. salt
1/4 tsp. ground nutmeg
2 Tbsp. Margarine or butter
3 slices bread, cut into cubes
Table of Contents
- How to Make Kartoffelkloesse
- How to Pronounce Kartoffelkloesse
- What is Kartoffel Klöße?
- How did Kartoffel Klöße start in Germany?
- How Long Does it Take to Make Kartoffel Klöße?
- Are the Ingredients in Kartoffel Klöße Healthier Than Regular German Potato Dumplings?
- What Does Kartoffel Klöße Taste Like?
- What goes well with the Kartoffel Klöße?
- Can I use potato starch instead of flour to make Kartoffel Klöße?
- Can I make Kartoffel Klöße ahead of time?
- Why are my potato balls/dumplings falling apart?
- Can leftover potato dumplings/Kartoffel Klöße be frozen?
- Is Kartoffel Klöße cooked the same way as other German potato dumpling recipes?
- How can I reheat potato dumplings?
Heat water in a large pot and bring water to a boil.
Cook raw potatoes in water until tender.
Cover and refrigerate for 12 to 24 hours.
Peel and finely chop boiled potatoes or mash potatoes thoroughly.
In a medium bowl, combine potatoes, flour, eggs, salt, and nutmeg to form a firm but light paste/potato dough. If the mixture is too moist add flour as needed. (This will keep the dumplings/potato ball from falling apart during cooking)
Melt margarine in a large skillet.
Add bread cubes and fry in medium heat until golden brown.
Working with floured hands, form potato paste/potato dough into a roll about 2 1/2 inches in diameter.
Cut the roll into 8 to 10 pieces.
Form pieces into dumplings putting a few sauteed bread cubes in the center of each dumpling.
Bring a large pot of salted water to a boil.
Add dumplings one at a time and simmer for about 15 minutes.
Dumplings are done when floating on top.
Remove dumplings with a slotted spoon drain well.
How to Make Kartoffelkloesse
Kartoffelkloesse is potato dumplings with some other ingredients mixed in.
To make Kartoffelkloesse, boil potatoes for about 10 minutes. Peel the potatoes and mash them to a consistency similar to dough for pasta. Mix in flour and salt until you get a hardball of dough that is difficult to knead by hand; set aside while introducing eggs, butter, and more flour into the mixture until it becomes more of a batter.
Whip the egg whites until stiff. Then fold them in with the rest of the ingredients, and mix well.
Knead the dough for about 3 minutes to get rid of air bubbles. Form into little balls about the size of a golf ball or larger (how large depends on how much filling you put inside.
Then break off pieces of the dough and roll them into balls and put them on a floured surface to let them dry a little bit before you fry them in oil so they don’t fall apart too much.
Kartoffelkloesse can be eaten by themselves, in a soup, or with any kind of meat.
How to Pronounce Kartoffelkloesse
Kartoffelkloesse is pronounced “kar-tof-fuhl-kloce” but the “o” should sound like “ow”.
What is Kartoffel Klöße?
Kartoffel Klöße is mashed potatoes that have been formed into small balls and then deep-fried. The potatoes are usually mixed with a little flour, eggs, and seasoning after mashing to help with forming the shapes.
Kartoffel Klöße is one of those comfort foods that remind me of my childhood. My mom used to make these very often. And I really enjoyed eating them when she made them. When I went gluten-free, I was quite sad that I couldn’t enjoy this dish anymore. The constant craving for fried potatoes has been one of the hardest things about being gluten-free.
After trying my hand at frying some sweet potatoes last week and finding out they tasted amazing when baked instead, I decided to try something similar with regular potatoes today.
My husband offered to take me shopping, so we went to Meijer. I picked up a few things for my experiment and told him I’d make fried potatoes with the leftover sweet potatoes. I was also hoping someone else would have some normal potatoes to try that way I could compare the two.
But when we went home, my husband had bought regular potatoes and no sweet potatoes! Figures 😉 So instead of making a combination dish with both kinds, I decided to just focus on getting the Kartoffel Klöße right.
After making these dishes on my own, I discovered that they were just as good as regular potato wedges without all the gluten. These crispy little balls of potatoes are amazing!
It’s difficult to tell if there is any difference in taste at all now. Looks might be slightly different, but it really doesn’t matter.
See Related: History of Wine in Germany
How did Kartoffel Klöße start in Germany?
There is no one clear answer to this question. It’s possible that the dish originated from a combination of different cultures and traditions. Some say that Kartoffel Klöße may have been influenced by Polish dumplings, while others believe that it might be related to Austrian potato gnocchi.
However, Kartoffel Klöße is now one of Germany’s most popular dishes. It’s often eaten as a side dish, but it can also be used as an ingredient in other recipes like the popular potato soup Kartoffelklosse (potato dumpling soup).
How Long Does it Take to Make Kartoffel Klöße?
It depends on how complex the dish and the recipe are, but cooking it from start to finish could take anywhere from 30 minutes to an hour or so.
Are the Ingredients in Kartoffel Klöße Healthier Than Regular German Potato Dumplings?
Kartoffel Klöße is a variation on German potato dumplings. Potatoes are a good source of vitamin C and B vitamins, including vitamin B6 which helps make red blood cells and folate which helps your heart stay healthy.
Kartoffel Kloesse is made with potatoes, cream, milk or buttermilk, flour (all-purpose), eggs, butter (optional), salt, and pepper. The dish may be seasoned with nutmeg or egg nog.
See Related: History of Beer in Germany
What Does Kartoffel Klöße Taste Like?
Kartoffelskloesse can be described as a soft, tender dumpling with a light-textured, creamy texture. The creaminess comes from the addition of cream or milk to the dough mixture and also from being in liquid form during cooking. Its taste is somewhat sweet and has a subtle flavor of buttermilk or cream.
Depending on where you live in Germany, this side dish is served as an appetizer, main course, or dessert.
Kartoffel Kloesse is considered one of the most traditional German dishes and Spätzle has been enjoyed for hundreds, if not thousands of years!
What goes well with the Kartoffel Klöße?
Kartoffel Klöße is a versatile side dish that can be paired with many different main dishes. Some popular options include Wiener Schnitzel, Sauerbraten, Schweinebraten, and Bratwurst. It can also be enjoyed with gravy or a sauce of your choice.
The Kartoffel Klöße is a great variation of the delicious potato dumplings. Although it takes some time to make the Kartoffel Klöße, it is a very healthy and delicious way to enjoy potatoes. It can ve served with meat dishes.
Can I use potato starch instead of flour to make Kartoffel Klöße?
Yes, you can use potato starch instead of flour to make Kartoffel Klöße. Potato starch is a good gluten-free alternative to all-purpose flour. It will help to thicken the dumpling mixture and give it a lighter texture.
What alternative tool can I use instead of a potato masher?
If you don’t have a potato masher, you can use a fork, immersion blender, or food processor to mash the potatoes. Just be careful not to over-mix or the Kartoffel Klöße will become tough.
Can I make Kartoffel Klöße ahead of time?
Yes, you can make Kartoffel Klöße ahead of time. Simply cook the dumplings according to the recipe, let them cool, and then store them in the fridge or freezer. When you’re ready to serve them, just reheat them in the oven, microwave, or on the stovetop.
Why are my potato balls/dumplings falling apart?
There are several reasons why Kartoffel Klöße may be falling apart. Dumplings fall apart when they are too soft or overcooked. The dough should not be sticky, but firm enough to hold together easily.
It could also mean that you used too much flour in the mixture, which can make it hard and chewy instead of soft and fluffy. Be sure to measure the ingredients accurately to avoid this problem.
Can leftover potato dumplings/Kartoffel Klöße be frozen?
Yes, Kartoffel Klöße can be frozen. However, they will not maintain their original shape when they are thawed out. To prevent them from sticking together, freeze them in a single layer first. Then, once they are frozen you can put them together in a freezer bag or container to store.
Is Kartoffel Klöße cooked the same way as other German potato dumpling recipes?
Kartoffel Kloesse and potato dumplings are both made with potatoes using flour (all-purpose), eggs, butter (optional), salt, and pepper. The main difference is that Kartoffel Kloesse is in the form of dumplings and potato dumplings are usually boiled.
How can I reheat potato dumplings?
To reheat potato dumplings, place them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 10-15 minutes or until heated through. You can also microwave them on high for 2-3 minutes or until heated through.