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Kartoffel Klösse
(Potato Dumplings)
from Germany
- 6 medium-size potatoes, boiled in their skins
- 2 eggs, lightly beaten
- 2/3 cup sifted flour
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon nutmeg (optional)
When cool enough to handle, peel and mash or rice the potatoes. Beat in all the remaining ingredients. Shape into 1 or 2-inch balls. Drop into just boiling, salted water and cook for 7 to 10 minutes. Drain. Serve with Sauerbraten.
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- Sauerbraten
- Sauerkraut
- Schwarzbrotsuppe (Dark Bread Soup)
- Schwarzwälderkirschtorte (Black Forest Cake)
- Spätzle (German-style Egg Noodles)
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- Stollen - German Christmas Tea Bread
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- Weinkraut (Baked Sauerkraut with Apples)
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This page modified January 2008
