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Classic German Potato Dumplings – Kartoffelklöße

Here I show you how to make classic German Potato Dumplings.

There are 3 different types of potato dumplings common in Germany. Dumplings made from cooked potatoes, raw potatoes and half cooked and half raw potatoes. This recipe is for cooked potato dumplings.

This Recipe is from an old German family recipe, made for generations in the same way. They are perfect to some traditional roasts, like Pork or Duck, to Goulash and any kind of wild meat. Left overs are loved when the cold potato dumplings are cut in slices and baked in a pan in a generous amount of butter.

You need:
1.5 kg potatoes, peeled and cooked.
75 g whet flour
100 g potato starch
2 eggs
Salt
Nutmeg

Some bread and butter.

So the first thing to do is to peel and cook the potatoes.Cook them a little bit to long and let all the water steam off once cooked so they are dry.

Now you need to mash them very fine, as you do not want to have any potato pieces in the dumpling. Best you press the mashed potatoes through a sift.

Add the starch, flour, eggs,  salt and nutmeg and if you like also some herbs, marjoram fits well.Mix well to make a fine and smooth dough.

Cut the bread in little squares and bake these in a frying pan in the butter. You can add some herbs to the croutons.

Now take some dough, press it flat on your hand, put some bread pieces in and form a ball out of it. Set on a slightly starch dusted plate until cooking.

Cook the dumplings in hot water with a little bit of salt, let not boil the water. Cook for about 20 minutes until the dumplings are on the surface.

Classic German Potato Dumplings - Kartoffelklöße

Prep time: 

Cook time: 

Total time: 

Ingredients
  • 1.5 kg potatoes, peeled and cooked.
  • 75 g whet flour
  • 100 g potato starch
  • 2 eggs
  • Salt
  • Nutmeg
  • Some bread and butter.
Instructions
  1. So the first thing to do is to peel and cook the potatoes.Cook them a little bit to long and let all the water steam off once cooked so they are dry.
  2. Now you need to mash them very fine, as you do not want to have any potato pieces in the dumpling. Best you press the mashed potatoes through a sift.
  3. Add the starch, flour, eggs, salt and nutmeg and if you like also some herbs, marjoram fits well.Mix well to make a fine and smooth dough.
  4. The bread cut in little squares and bake them in a frying pan in the butter.
  5. Now take some dough, press it flat on your hand, put some bread pieces in and form a ball out of it.
  6. Cook the dumplings in hot water, let not boil the water. Cook for about 20 minutes.

Maultaschen – Swabian Ravioli

In the south west of Germany they make a very special Ravioli type noodle dish, called Maultaschen. It is filled with an mix of spinach and meat. And it is bigger than a normal ravioli.

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So to make them we need a noodle dough and a filling.

For the dough:

500gr all purpose flour
4 Eggs

Put the flour on a clean surface. Make a little mold in the middle of it and place the eggs in there. mix from the inside till a very hard and elastic dough has been formed. Take only as much flour in from the sides in your dough until it forms a smooth but stiff dough. The amount depends on the size of the eggs, the humidity in the flour and the flour type. So be not worries if you have 50 g or more left over at the end.
Mixing takes about 10 to 15 minutes. And the best results you get by doing it with your hands.
Wrap it in cling wrap and let it rest for 1 hour.

image

For the filling:
200g fresh spinach
salt
1 onion
3 slices of toast bread
100ml hot milk
50 g middle bacon
200g minced pork, chicken or turkey
2 eggs
Pepper
Nutmeg
Some Mace spice if you have.

fresh chopped herbs

Blanch the spinach for some minutes, take it out, let it cool down and press all water out.
Chop the onions and the bacon and fry in a pan until the onions just turn brown.
Place the bread in a bowl, with the milk, mix. Add all other ingredients and add the spices until it taste.

Now you need to cut the dough into 4 pieces and roll it out. I use a noodle machine.

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Place some of the filling on the dough and form a parcel out of it.

image
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Take some semolina to ensure they do not stick together.

image

Simmer the Maultaschen in a broth for 7 minutes.

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Serve in a bowl or deep plate with a little bit of broth. Garnish with some onions that have been roasted for 3-4 minutes in butter and chopped parsley.

 

Maultaschen - Swabian Ravioli
Ingredients
For the dough:
  • 500gr all purpose flour
  • 4 Eggs
For the filling:
  • 200g fresh spinach
  • salt
  • 1 onion
  • 3 slices of toast bread
  • 100ml hot milk
  • 50 g middle bacon
  • 200g minced pork, chicken or turkey
  • 2 eggs
  • Pepper
  • Nutmeg
  • Some mace spice if you have
  • fresh chopped herbs
Instructions
  1. Put the flour on a clean surface. Make a little mold in the middle of it and place the eggs in there. mix from the inside till a very hard and elastic dough has been formed. Take only as much flour in from the sides in your dough until it forms a smooth but stiff dough. The amount depends on the size of the eggs, the humidity in the flour and the flour type. So be not worries if you have 50 g or more left over at the end.
  2. Mixing takes about 10 to 15 minutes. And the best results you get by doing it with your hands.
  3. Wrap it in cling wrap and let it rest for 1 hour.
For the Filling:
  1. Blanch the spinach for some minutes, take it out, let it cool down and press all water out.
  2. Chop the onions and the bacon and fry in a pan until the onions just turn brown.
  3. Place the bread in a bowl, with the milk, mix. Add all other ingredients and add the spices until it taste.
  4. Now you need to cut the dough into 4 pieces and roll it out. I use a noodle machine.
  5. Place some of the filling on the dough and form a parcel out of it.
  6. Take some semolina to ensure they do not stick together.
  7. Simmer the Maultaschen in a broth for 7 minutes.
  8. Serve in a bowl or deep plate with a little bit of broth.
  9. Garnish with some onions that have been roasted for 3-4 minutes in butter and chopped parsley.

 

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