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dumplings
Does anyone have a good recipe for potato dumplings? Thanks..
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Kartoffel Kloesse
(Potato Dumplings)
1917 g potatoes, peeled
6 g salt
3 eggs, beaten
125 g all-purpose flour
70 g bread crumbs
2 g ground nutmeg
225 g butter
20 g finely chopped onion
25 g dry bread crumbs
Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until the potatoes are soft, about 20 minutes. Drain water, and place potatoes into a large bowl. Mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). Mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. Roll into walnut sized balls. If the dough is too sticky, you may want to mix in more flour or bread crumbs. Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the water. When they come up to the surface, allow them to boil uncovered for 3 minutes. Remove the dumplings with a slotted spoon, and keep warm. While you are waiting for the water to boil, melt the butter in a skillet over medium heat. Add onions and 1/4 cup of bread crumbs. Cook, stirring constantly, until the onions are tender, and the sauce has thickened some. Pour sauce over the dumplings before serving.
Potato Dumplings with Bacon and Onions
2 large potatoes, peeled and chopped
2 large eggs
8 g Flour
115 g bacon, chopped
0.5 large onion, chopped
Bring a large pot of lightly salted water to boil. Place potatoes in food processor, and pulse until finely chopped. Add eggs, and pulse a few times to combine. Pour mixture into a large bowl. Mix in enough flour to make a very thick dough. Place dough by spoonfuls into boiling water or chicken broth. Boil until done, about 20 minutes (depending on size). Drain, and set dumplings aside. Place chopped bacon and onion in a skillet over medium heat. Cook a few minutes until bacon releases fat. Place hot dumplings into pan;
(Potato Dumplings)
1917 g potatoes, peeled
6 g salt
3 eggs, beaten
125 g all-purpose flour
70 g bread crumbs
2 g ground nutmeg
225 g butter
20 g finely chopped onion
25 g dry bread crumbs
Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until the potatoes are soft, about 20 minutes. Drain water, and place potatoes into a large bowl. Mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). Mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. Roll into walnut sized balls. If the dough is too sticky, you may want to mix in more flour or bread crumbs. Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the water. When they come up to the surface, allow them to boil uncovered for 3 minutes. Remove the dumplings with a slotted spoon, and keep warm. While you are waiting for the water to boil, melt the butter in a skillet over medium heat. Add onions and 1/4 cup of bread crumbs. Cook, stirring constantly, until the onions are tender, and the sauce has thickened some. Pour sauce over the dumplings before serving.
Potato Dumplings with Bacon and Onions
2 large potatoes, peeled and chopped
2 large eggs
8 g Flour
115 g bacon, chopped
0.5 large onion, chopped
Bring a large pot of lightly salted water to boil. Place potatoes in food processor, and pulse until finely chopped. Add eggs, and pulse a few times to combine. Pour mixture into a large bowl. Mix in enough flour to make a very thick dough. Place dough by spoonfuls into boiling water or chicken broth. Boil until done, about 20 minutes (depending on size). Drain, and set dumplings aside. Place chopped bacon and onion in a skillet over medium heat. Cook a few minutes until bacon releases fat. Place hot dumplings into pan;
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