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.
Ingredients:
- 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
Instructions:
- 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