Potato Dumplings Recipe #22853
This is a recipe i've revised from a traditional German dish, Kartoffelklosse. my husband was skeptical, but after the first bite, it has been his favorite side dish. Enjoy
by Izzy Knight
50 min | 30 min prep
SERVES 6
- 3 medium baking potatoes, peeled and quartered
- 1/8 teaspoon ground nutmeg
- 4 egg yolks
- 4 tablespoons all-purpose flour
- salt
- freshly ground white pepper
- chopped fresh parsley
- Boil the potatoes in salted water until very tender.
- Drain, cover the pan, and return to moderate heat to evaporate all liquid from the potatoes.
- (important step!) Transfer to a mixing bowl and mash.
- Cool to room temperature, then add the nutmeg, egg yolks, salt, and pepper.
- Gradually work in the flour, using your hands, until the dough forms a ball.
- Place on a floured work surface and shape into a cylinder.
- Then cut it in a bias angle, into 2-inch pieces.
- Bring a large pot of salted water to a rolling boil.
- Place the dumplings in the boiling water.
- When the water returns to a boil and the dumplings rise to the surface, reduce the heat to simmer and cook for 15 minutes.
- Remove with a slotted spoon.
- Drain, sprinkle with parsley, and serve.
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5 stars