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Monday, January 28, 2008

Family Recipe:Potato Dumplings




There are few dishes from my childhood that spark nostalgia more than potato dumplings(Kartoffelkloesse in German), or as my family refers to them potato balls. This is a traditional potato German dumpling usually served with a nice pot roast or Saurbraten. It is perfect to sop of some gravy or to enjoy with a pat of butter. Usually when I make this recipe I do so along side with my grandmother. When I inquire on why she does certain things when preparing the potatoes, or recommend an additional ingredient my suggestions are shot down quciker then the red baron. This is how she was taught to make them and she refuses to deviate. I shouldn't argue though because they are constantly delicious.

5 lbs Idaho Russet Potatoes
10 tablespoons all purpose flour + extra for dredging
5 tablepoons farina
4 eggs
2 table spoons salt
Water for boiling


Rinse the potatoes and boil until they are soft 20-30 min. Let the potatoes cook and proceed to peel the skin off of them. After they are peeled put them through a Potato Ricer into a pan large enough to hold five pounds of potatoes. Add the rest of the ingredients and mix well with your hands. This is a very messy job, one of my cousins uses rubber gloves to preform this task but I will leave that up to you. Once everything is all mixed well you can starting making the dumplings. You are going to want to give yourself plenty of space to do this. Lay out a few large pieces of wax paper and make a pile of flour on the paper. Grab a handful of the potato mixture and roll them around in your hands until you form a smooth ball. You want to make them a slightly larger than you would a meatball. Coat them with flour and add to a pot of boiling water. Boil the dumplings at for eight minutes in water making sure not to crowd them in the pot.



Yields: 28-35 dumplings


Tips:


* Traditionally these dumplings are enjoys boiled but they are very good if not better fried. To do so cut the dumpling in half and fry in butter until brown and crispy on the outside

1 comment:

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