Klotski Potato Dumplings in Chicken Broth
Warm your soul with Klotski Potato Dumplings in Chicken Broth, a comforting and hearty dish that blends pillowy potato dumplings with a rich, aromatic broth. This traditional recipe features tender Russet potatoes kneaded into soft dumplings, gently cooked in a savory base of chicken broth infused with sautéed carrot, celery, onion, and garlic. The broth is enriched with butter and olive oil for extra depth, while a sprinkle of fresh parsley provides a burst of freshness in every bite. Perfect for chilly evenings or when you're craving a bowl of pure comfort, this easy-to-make, one-pot dish comes together in just over an hour and serves four generously. It's a must-try for fans of homestyle soups and rustic European flavors.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 cups Chicken broth
- 1 large Carrot
- 1 large Celery stalk
- 1 medium Onion
- 2 cloves Garlic cloves
- 2 tablespoons Fresh parsley
- 1 tablespoon Butter
- 1 tablespoon Olive oil
Instructions
Peel the potatoes, cut them into chunks, and boil them in salted water until fork-tender (about 15 minutes). Drain and let them cool slightly.
Mash the cooked potatoes until smooth, then transfer them to a mixing bowl. Add the egg, salt, pepper, and 1 cup of the flour. Mix until a soft dough forms, adding the remaining 0.5 cups of flour gradually if the dough is too sticky.
Turn the dough onto a floured surface and knead gently until smooth, but do not overmix. Roll the dough into a 1-inch-thick rope and cut it into 1-inch pieces to form the dumplings.
In a large pot, heat the olive oil and butter over medium heat. Add the diced carrot, celery, onion, and minced garlic. Sauté for 5 minutes until softened.
Pour in the chicken broth and bring it to a simmer. Let the broth cook for 10 minutes to develop flavor.
Carefully drop the potato dumplings into the simmering broth. Stir gently to prevent sticking and cook for 5-7 minutes, or until the dumplings float to the surface.
Taste and adjust seasoning with salt and pepper if needed.
Ladle the soup into bowls, ensuring each serving has a generous amount of dumplings and vegetables.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 7156 mg | 311% | |
| Total Carbohydrate | 302.1 g | 110% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 22.0 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 392 mg | 30% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 5895 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
