Dilled German Potato Dumplings {Kartoffelklösse}

Adapted from Quick German Recipes

I’m declaring this week to be Octoberfest on my blog because I have a (small) plethora of German recipes to share with you this week. I hope I can find time to blog them all because it is going to be a very busy week, but I have some delicious German treasures to share with you.

I made these for a cooking class I did at work this week … it was SUCH a challenge! Although I’m German in descent, I don’t often make German recipes, so I had to stray back towards my roots for this recipe, but I was clueless as to what to make! I knew Quick German Recipes because she used to share on my facebook page a lot, so I turned to her to help me identify some German recipes for my class. I needed a good, healthy German meal. This dumpling recipe totally intrigued me, especially with the croutons in the middle. I wondered how that would taste, so I just HAD to try it.

I discovered today at the class that the croutons in the middle make a difference if the croutons are fresh and crunchy–if you let them soften by putting them in a bag, you won’t even really notice they are there so yeah, you may as well skip that step. I made that mistake myself by putting the croutons in a bag, which softened them and totally ruined the crunchy, buttery effect. If you’re going for the crouton effect, I hope you learn from my mistake and don’t do that.

One of the attendees at my cooking class suggested stuffing the dumplings with cheese instead … as a cheese fanatic, you know I was all over that idea! While the crunchy croutons are lovely in the middle of these soft, lovey dumplings, I soooo have to make these dumplings again with cheese in the midst. That would add a little unexpected twinkle to the recipe.

Dilled German Potato Dumplings

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: About 4 - 6 servings 1x

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Ingredients

Scale 1x2x3x

• 4 slices day old bread, cubed
• 2 Tablespoons butter
• About 2 lb. cold cooked starchy potatoes (russets are starchiest)
• About 1 ¼ cups whole wheat flour
• 2 eggs
• 1 teaspoon salt
• 1 1/2 teaspoons dried dill
• 1/4 teaspoon garlic powder

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Instructions

1. Make crispy croutons by frying the bread cubes in butter until they are nicely browned on all sides.
2. In a large bowl, rice or mash the cold potatoes. Stir in the flour, eggs and salt to make a dough that holds together enough to form dumplings.
3. Form dumplings with 1 crouton in the center with dough around it.
4. Drop the dumplings into a pot of chicken broth or soup. Simmer uncovered for about 15 – 20 minutes. Either remove with slotted spoon and serve immediately or serve with the soup while it’s hot.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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