Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kartoffelklöße: german potato dumplings (using raw potatoes). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Kartoffelklöße: German Potato Dumplings (using raw potatoes) is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Kartoffelklöße: German Potato Dumplings (using raw potatoes) is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook kartoffelklöße: german potato dumplings (using raw potatoes) using 5 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Kartoffelklöße: German Potato Dumplings (using raw potatoes):
- Prepare 900 g (2 lb) floury potatoes, peeled
- Prepare 180 ml (3/4 cup) milk
- Prepare 2 Tbsp semolina flour (more if needed)
- Prepare 1/2 tsp salt
- Make ready 4-8 pieces dry or hard bread to put inside the dumplings (optional)
Steps to make Kartoffelklöße: German Potato Dumplings (using raw potatoes):
- Grate potatoes with a hand grater (not food processor!)
- Put the grated potatoes in cold water immediately to keep the from changing color. Let them soak for 5-10 minutes.
- Drain in a fine colander and transfer the to a cheesecloth or clean tea towel.
- Twist up the potatoes in the cloth and squeeze out as much water possible. The potatoes should be almost dry! It takes some strength… Or make a strong guy do all the work :P
- Here's what mine looked like after squeezing as much water as I could. Leave the potatoes wrapped up in the cloth until ready to mix with the other ingredients .
- Heat milk and semolina in a medium pot or a saucepan. Heat on low until simmering and continue to cook on low, stirring often until you get a thick "sauce," about 10 minutes
- Mix together the grated potatoes and semolina mixture. Form about 4 large round dumplings or 6-8 smaller ones. Add an extra tablespoon or two of semolina flour if the mixture is way too soft to hold together
- Make an indent in each dumpling and push a piece of dried bread inside and close back up.
- Carefully slide the dumplings into lightly simmering water. Bubbling water can quickly make your dumplings fall apart.
- Simmer uncovered for about 20-30 minutes. (Large dumplings will take about 30 minutes). They should be floating when done. Remove with a slotted spoon onto serving plates.
- Ta-da!
- Enjoy with sauces, sauces meats, gravy, sauteed sauerkraut & bacon, etc. They go especially well with sweet-sour or tart sauces which is probably why one of the most popular tradition dishes to serve kartoffelklösse with is sauerbraten!
- Here I had the dumplings with a creamy mushroom sauce
So that’s going to wrap it up with this special food kartoffelklöße: german potato dumplings (using raw potatoes) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
