KartoffelKl̦sse РAn Obenauf Family Recipe for Glazed Potato Dumplings

Potato dumplings are a common dish in many traditional cuisines and go by a number of names.  In Germany and Austria they are often called kartoffelknödel, klösse or just knödel and can be filled with a “dressing” in the middle; in Hungary gomboc; Luxembourg kniddelen; in Italy canederi; in Canada/Acadia poutines rapees.  In Sweden, kroppkakor, and Norway, Komie (klub), they are often filled with a salty meat.

In my family we called them “kartoffelklöess” and it could be a complete meal with the meat included.  Interestingly, my ancestry is mainly Bavarian and Scandinavian hence I guess that is why the meats are included in my family recipe.  It can bring something a little different to your starch side dish.


  • 8 Medium potatoes
  • 2 Eggs
  • 2 Slices of lightly toasted white bread cut in cubes
  • Several slices of Summer bologna, bacon or smoked sausage cut in small pieces
  • Salt and pepper to taste
  • Flour
  • If desired, chopped carrots and peas, cooked until soft


  • Boil the potatoes in their skins until soft, then cool them completely skin and grate the potatoes
  • Add all other ingredients except the flour and mix thoroughly
  • Sprinkle in enough flour so the mixture stays together when forming balls
  • Form the balls in your hands, about three inches in diameter
  • Heat a pot of water, do not form the balls until the water is simmering
  • Just before lowering the balls into the simmering water roll them in flour
  • Lower the balls into the water slowly with a large slotted spoon
  • Cook in simmering water for 9-10 minutes; they will sink then float
  • Do not lift the lid until the cooking time is up or the balls will fall apart
  • Serve with gravy, red cabbage and sauerbraten or schnitzel and stewed tomatoes if desired

RHO 6-26-16

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