Lchows Kartoffel Klsse Potato Dumplings 1
Discover the comforting flavors of Lchows Kartoffel Klöße Potato Dumplings, a traditional German-inspired dish that’s as satisfying as it is versatile. Crafted from fluffy mashed russet potatoes, a delicate blend of potato starch and flour, and enriched with eggs for a silky texture, these dumplings are the perfect balance of lightness and heartiness. For an authentic touch, the optional filling of buttery, golden-browned bread cubes adds a delightful surprise in every bite. Boiled to perfection, these dumplings float to the surface when ready and can be served drizzled with rich melted butter, smothered in savory gravy, or paired with hearty roasts and stews. With just 30 minutes of prep time and 25 minutes to cook, this recipe delivers a timeless comfort food experience ideal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 0.75 cups Potato starch
- 0.25 cups All-purpose flour
- 2 large Eggs
- 1 teaspoons Salt
- 0.5 cups White bread (cubed, optional for filling)
- 2 tablespoons Butter (for browning bread cubes, optional)
- 8 cups Water
Instructions
Peel the potatoes and cut them into chunks. Boil them in a large pot of salted water until tender, about 15 minutes.
Drain the potatoes thoroughly and let them cool slightly. Once cool enough to handle, mash them or press them through a potato ricer into a large bowl.
Stir in the potato starch, all-purpose flour, eggs, and salt. Mix together until a smooth, slightly sticky dough forms.
If using bread cubes as a filling, brown them in a skillet with butter over medium heat until crisp and golden. Set aside.
Divide the dough into equal portions (about the size of a golf ball) to make dumplings. Flatten each piece slightly, place a couple of browned bread cubes in the center (optional), and roll the dough around the filling, sealing it tightly to form a smooth, round dumpling.
Bring the 8 cups of water to a gentle boil in a large pot. Lightly salt the water.
Carefully drop the dumplings into the boiling water. Reduce the heat to a gentle simmer to prevent the dumplings from breaking apart.
Cook the dumplings for about 20 minutes. They will float to the surface when they are cooked through.
Remove the dumplings from the water using a slotted spoon. Serve hot with gravy, melted butter, or as a side dish to your favorite meat stew or roast.
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 3207 mg | 139% | |
| Total Carbohydrate | 480.5 g | 175% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 18.0 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 457 mg | 35% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 7010 mg | 149% | |
*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.
