This is a great German recipe for potato dumplings. It makes a excellent side dish.
If you leave the potato dough in the fridge overnight after mashing it makes it much easier to work with
Read MoreI live in Germany and the proper spelling of these would be Kartoffel Klöss, I would omit the nutmeg and add bacon bits instead.
Read MoreI live in Germany and the proper spelling of these would be Kartoffel Klöss, I would omit the nutmeg and add bacon bits instead.
If you leave the potato dough in the fridge overnight after mashing it makes it much easier to work with
My very German family has been making a ariation of this recipe for years. We add the onion to the potatoes, do not use nutmeg and only butter browned bread crumbs on top. This variation was good although we prefer the recipe my grandmother brought from generations in Germany.
I found these easy to make and faster than I expected. My first batch didn't hold together well, but I found adding another egg white fixed it. These were a very big hit, especially with my son's darling girlfriend.
I grew up on a variation of this. Boil potatoes, cool, peel, salt, pepper, nutmeg. Cut potatoes and cube onions. Put through grinder on rough setting adding onion pieces. Add seasoning as you grind. When done mix with eggs and flour. THEN make snowball size balls. Boil a little longer after they rise. One layer per bowl. Best with sauer braten but also good with rouladen though I cheat and add vinegar to my part of the gravy. About two large yellow onions worth of onions. No bread or crumbs. Just grind pieces as you grind the potatoes turning bowl as it comes out of the grinder to dispurse evenly.
They tasted great! I let the potatoes cool off completely before I mixed up the batch. I omitted the nutmeg and added some onions instead. The flavor was great when I poured on my pork/wine gravy.
My Oma always made these, we called them Oma Balls, she used bacon and I was happy to find the recipe and add the bacon.....Soooo good!
these were wonderful. We liked the instant boxed kind with our sauerbraten but, these were so much better. Thanks!
5 because memories of sauerbraten and KartoffelGlase, as Nan called them, are priceless. I lost her recipe years ago. She made hers larger, about the size of a small potato and they were oblong, about 3 1/2". She also put a crouton in the center and rolled them in browned/ buttered bread crumbs when done. My fondest memories are of slicing them the next day into potato pancakes and frying them. Add apple sauce for breakfast. SOoooo Good. Thanks for this, with the few changes, these were very close to Nan's. I've come to realize that each region of Germany has their particular variation of these. Your reviews would bare that out. Just make and tweak them to your families version.
I was given a recipe for Kartoffel Kloss by my mother-in-law who received it from her mother-in-law. I have lost the receipe so I have used this one with some variations. Works great with the Sauerbrauten! Still looking for my original German receipe!
These took much longer than I had anticipated in making. (Shamefully, I was used to the boxed version and did not expect such a messy dough!) I had to add an incredible amount of flour to be able to work with it at all. I used Sauerbraten gravy over them, not the recommended gravy. My husband liked them very much.
I read prior reviews before making this. I did not use nutmeg and I used italian bread crumbs. My son who HATES potatoes LOVED these!! Will definitely make again!
Made this for father's day, followed the recipe exactly. I wouldn't change a thing, it was absolutely delicious. Great Recipe SlimCookins. I had this along with Traditional Sauerbraten http://allrecipes.com/recipe/traditional-sauerbraten/ and Grandma Jeanette's Amazing Red Cabbage allrecipes.com/Recipe/Grandma-Jeanettes-Amazing-German-Red-Cabbage they all complimented each other so well!!
My Oma always used to make these too and we all loved them as kids. These dumplings were wonderful but the only change I made was replacing the nutmeg with garlic and onion powders. So good SlimCooking and thank you!
My family loved these. Put in more salt and garlic powder and they are scrumpteous!
It's a good inexpensive thing to cook, but if you follow the recipe straight, you better hope you like a lot of butter and onion flavor!
these were good. definitely took longer to make then the recipe claimed. they were also very heavy and filling. but overall, i enjoyed them.
My mom used to make a version of these with pork roast and sauerkraut when I was little-it was the meal I requested every year for my birthday dinner even as an adult. Unfortunately she got dementia before I got the chance to learn how she perfected the recipe. I followed this recipe as it contained most of the same ingredients she used but my dumplings didn't hold together well, really got mushy and fell apart when I boiled them. Should I have used more flour? They rolled well before boiling. I would love to perfect them to then prepare them for my siblings-any suggestions would be appreciated. Thanks.
Delicious! Not only did my family like them, but my neighbors daughter, who was visiting at the time and very picky, liked them. I served them with Sauerbraten and red cabbage. Yummy!! I added a little more salt so they wouldn't be too bland and cooked them in some of the juice from the sauerbraten.
I found this recipe 2 years ago on AllRecipes and my family loves them! I make exactly as the recipe reads every year at Thanksgiving
OMG. I had these at a party...they are the BEST potato dumplings I have ever had. Was told to beat the potatoes until completely smooth.
i just got done making a batch of these and my wife and family liked them gotta find a german meat dish to go with it. I am going to make a bunch of them for the next family holiday gathering.
we enjoyed these, reminded me of my Oma's. I felt they tasted a bit floury, would cook longer next time.
Very good. I lived in Germany for several years and miss the fried dumplings. This was a nice variation of the traditional type.
The receipe was great! I did not make it as good as my "Oma Edelweiss" or my Mama, but for never ever making it...it was very good! My family actually LOVED IT! We made it ...mit Hirsch Fleisch Schnitzel! I sure do miss both my Oma's!!!
Good - I only gave 4 because just families personal taste. But, the were good and easy to make - thanks for sharing!
These were honestly the best dumplings I've ever had. Following others' suggestions, I did not try it with nutmeg.
My mother is German and she boils the potatoes, peels them lets them sit either all day or if you cook them in the afternoon overnight (whole). The next day she grinds them in a meat grinder and makes her mixture, rolls them in a ball and cooks them. She does it this way so they are not as sticky while working with the mixture. Just a tip. This is how my grandmother made Klöße.
I made these to go with Sauerbraten and I did like them. When I lived in Germany I loved these and this recipe was very similar to the ones I was used to. I think a bit more nutmeg to the potato mixture. I was not overly thrilled with the sauce since it was basically butter, which while delicious is not really a sauce. I did add some nutmeg to it to add some flavor but I still felt it was unnecessary. Since I served this with Sauerbraten I put that gravy over it.
Whole family loved these! Served them in 1 stick of melted butter with lightly sautéed chopped onions.