Hochland Kartoffelkloesse mit Brotfüllung (Mountain Potato Dumplings with Bread Filling)
Dive into the heart of German cuisine with these delightful Hochland Kartoffelkloesse, traditional potato dumplings crafted from tender russet potatoes and filled with crispy bread cubes. A staple of Southern Germany, Austria, and Bohemia, these dumplings are the perfect accompaniment for roasts generously smothered in rich gravies, particularly splendid when paired with Sauerbraten and red cabbage. Their delightful texture and flavor elevate any meal, and they transform into a crispy, golden treat when sliced and fried the next day. Experience the warmth of homemade comfort food with each bite of these mouthwatering dumplings, worthy of any festive table.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Russet potatoes
1 1/2 lbs (about 2 large, scrubbed and unpeeled)
Salt
1 1/2 teaspoons (to taste)
Ground nutmeg
1/8 teaspoon (freshly grated preferred)
All-purpose flour
1/2 cup (plus more as needed)
Cornstarch
1/8 cup (or potato starch)
Large egg
1 (beaten)
Sourdough bread or good quality white bread
2 slices (cut into cubes)
Unsalted butter
1 tablespoon (for frying)
Corn oil or vegetable oil
1 tablespoon (for frying)
Instructions
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1. Begin by removing the crusts from the bread slices and set them aside for another use.
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2. Cut the bread into 1/2-inch cubes.
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3. Heat the unsalted butter and corn oil in a skillet over medium heat. Add the bread cubes and fry them until they are golden brown and crispy, stirring occasionally to ensure even cooking. Once done, transfer the fried bread cubes to a paper towel-lined plate to drain excess oil.
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4. In a large pot, bring salted water to a boil. Add the unpeeled russet potatoes and cook for about 45 minutes or until they are tender when pierced with a fork.
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5. Carefully drain the potatoes and allow them to cool slightly. Once they are cool enough to handle, peel them and cut into large pieces.
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6. Place the potato pieces in the refrigerator for approximately 30 minutes to chill thoroughly.
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7. Once cold, mash the potatoes using a fork or pass them through a potato ricer into a large mixing bowl.
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8. To the mashed potatoes, add the salt, ground nutmeg, 1/2 cup of all-purpose flour, and cornstarch. Use your hands to mix and knead the ingredients together until a smooth dough forms. If the dough is sticky, gradually add more flour by the tablespoon until the desired consistency is achieved.
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9. Crack the large egg into the potato mixture and incorporate it fully to enrich the dough.
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10. With your hands, portion out the dough into 1/4 cupfuls and roll them into smooth balls.
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11. Carefully press one of the crispy bread cubes into the center of each dumpling. Roll the dough around the bread cube, ensuring it is completely enclosed, and shape the dumpling back into a smooth ball.
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12. In a large pot of nearly boiling salted water, cook the dumplings in batches of no more than 4-5 at a time to prevent them from sticking together. Boil for 10-15 minutes or until the dumplings float to the top, indicating they are done.
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13. Use a slotted spoon to transfer the cooked dumplings to a large bowl. Cover them with a damp kitchen towel to keep warm while you cook the remaining dumplings.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Hochland Kartoffelkloesse?
Hochland Kartoffelkloesse are traditional German mountain potato dumplings made from russet potatoes and filled with crispy, fried bread cubes.
Where do these potato dumplings originate from?
These dumplings are a staple of Southern Germany, Austria, and Bohemia.
What type of potatoes should I use for this recipe?
Russet potatoes are recommended for this recipe because of their starch content, which helps achieve the right texture.
Should I peel the potatoes before boiling them?
No, the potatoes should be cooked unpeeled for about 45 minutes or until tender before being peeled while still warm.
How long do the potatoes need to boil?
The unpeeled russet potatoes should be boiled in salted water for approximately 45 minutes.
Why do the potatoes need to be chilled?
Chilling the potato pieces for 30 minutes in the refrigerator helps ensure they are thoroughly cold, which is essential for creating the correct dough consistency.
What is the best way to mash the potatoes?
You can mash the potatoes using a fork or, for a smoother texture, pass them through a potato ricer.
How is the bread filling prepared?
Remove the crusts from sourdough or white bread, cut into 1/2-inch cubes, and fry in butter and oil until golden and crispy.
What kind of bread is recommended for the filling?
Sourdough bread or a high-quality white bread is recommended for the best flavor and texture.
What fats are used to fry the bread cubes?
The bread cubes are fried in a combination of one tablespoon of unsalted butter and one tablespoon of corn or vegetable oil.
What ingredients are added to the mashed potatoes to make the dough?
The dough consists of mashed potatoes, salt, ground nutmeg, all-purpose flour, cornstarch, and one large egg.
How do I season the potato dough?
The dough is seasoned with 1 1/2 teaspoons of salt and 1/8 teaspoon of freshly grated nutmeg.
What should I do if the dumpling dough is too sticky?
If the dough is sticky, you should gradually add more all-purpose flour one tablespoon at a time until it reaches a smooth consistency.
Can I use potato starch instead of cornstarch?
Yes, the recipe specifies that potato starch can be used as a direct substitute for cornstarch.
How do I form the individual dumplings?
Portion the dough into 1/4 cupfuls, roll into balls, press a fried bread cube into the center, and roll the dough back into a smooth ball to enclose the cube.
How should the dumplings be cooked?
Cook them in batches in a large pot of nearly boiling salted water for 10-15 minutes.
How do I know when the dumplings are done cooking?
The dumplings are done when they float to the top of the water.
Why should I cook the dumplings in small batches?
Cooking in batches of 4-5 prevents the dumplings from sticking together in the pot.
How do I keep the cooked dumplings warm?
Transfer cooked dumplings to a bowl and cover them with a damp kitchen towel to maintain warmth and moisture.
What are the best serving suggestions for Kartoffelkloesse?
They are best served with roasts and rich gravies, particularly Sauerbraten and red cabbage.
Can I prepare leftovers for another meal?
Yes, leftover dumplings can be sliced and fried until golden the next day for a delicious treat.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it contains no meat products.
How many ingredients are required for this recipe?
There are 9 main ingredients: russet potatoes, salt, nutmeg, flour, cornstarch, egg, bread, butter, and oil.
What size should the bread cubes be?
The bread should be cut into approximately 1/2-inch cubes.
Should the water be at a rolling boil when cooking the dumplings?
The water should be nearly boiling (a gentle simmer) rather than a violent rolling boil to prevent the dumplings from breaking apart.
How much nutmeg is used in the dough?
The recipe calls for 1/8 teaspoon of ground nutmeg, preferably freshly grated.
What tools are needed to remove dumplings from the water?
A slotted spoon is recommended to carefully lift the dumplings out of the water.
Does the recipe require many eggs?
No, only one large egg is needed to enrich the dough.
What is the texture of these dumplings?
They have a tender potato exterior and a crispy, golden bread center.
Can I use any white bread for the filling?
Yes, as long as it is a good quality white bread, though sourdough is also a great option.