Kartoffel Kloesse, or potato dumplings, is a delicious German dish, especially when served with a robust goulash, hearty stew or even a braised rabbit.
But the Germans are not the only ones to make dumplings out of the lowly spud.
The Italians are famed for their gnocchi, a smaller version of the dumpling, but when served with the right sauce, just as delicious. Gnocchi can be found in the pasta section of many grocery stores pre-packaged and ready to boil.
Oddly, there is no popular Southern counterpart to this hearty food idea, our dumplings are almost always flour or corn meal based, but a good potato dumpling sure would be good with a bowl of spicy chili or a big beef stew.
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SIMPLE POTATO DUMPLINGS
3 pounds potatoes
1 cup all-purpose flour
2/3 cup fresh white bread crumbs, no crust
1-2 pinches salt
1 pinch nutmeg
Quarter the potatoes and then place in a stock pot with enough water to cover. Bring to a boil and simmer 15 to 20 minutes. Remove and drain, then place in a large pot and mash, mix in the eggs, breadcrumbs, flour, salt, and nutmeg. Make sure the ingredients are completely incorporated and there are no lumps. Fill a stock pot half way with salted water and bring to a boil. Shape the potato mixture into 1-2 inch balls, add a few at a time to the water, overcrowding a pot is always a culinary mistake, and simmer for 8-9 minutes. They are done when a toothpick inserted comes away clean.