If you are making something like Sauerbraten with gingersnap gravy, it is almost mandatory to have kartoffel kloesse as one of your sides. Kartoffel kloesse are traditional German potato dumplings that can be served savory or sweet. They go with just about anything you would have mashed potatoes with and can be stuffed with sweet preserves or fresh fruits to have as dessert. I like to have them strait up with some homemade apple butter. This is a must have recipe for anyone who wants to make a traditional Oktoberfest feast, or just some good comfort food.
Kartoffel Kloesse (Potato Dumplings)
Ingredients: 1 1/2-2 1/4 lbs potatoes (russets work best because of their low moisture levels); 3.5-5.2 oz flour (as needed); 1-2 eggs, whisked; salt and a pinch of nutmeg.
Directions: Wash potatoes and boil in salted water unpeeled until fork tender. Peel potatoes. Mash potatoes with forks or put through a ricer if you have one. Let cool.
In a medium sized bowl, mix potatoes, 3/4 of the flour, 1 egg, salt and nutmeg with fork to loosely combine. Kneed dough quickly with hands. Add more flour if needed to bring the dough to a soft, but not sticky consistency. If the dough is still sticky, add more flour. If you add too much flour, add the other egg. This is a feel thing that you will get with time. Do NOT make a stiff dough. It won’t cook right.
Bring a large, wide pot of water to a steady boil. Roll dough into lemon sized balls with hands and place in boiling, salty water. gently simmer for 5-10 minutes, or until dumplings begin to float on top. Remove dumplings with slotted spoon. Cut one open to make sure that it is cooked through. Remember, they stiffen as they cool, kind of like cookies.
Variation: To add a filling, roll the dough as directed and put a small indent in the ball with your thumb (see picture above). Spoon in desired filling and pinch dumpling closed around it. Follow directions above as normal. You can fill them with preserves, fresh fruits, pie fillings or savory meats.