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Anyone know how to make these from scratch? The starchy, ugly, beige softballs Germans serve with boiled meat or sauerbraten. I miss them. Cold fall eves demand them.
Wanda Fuca
Oct 29, 2006 07:13AM
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I don't have personal experience with these, but I love any kind of dumplings so I did a Google search, and here's what I found, among other links:
http://www.cuisinedumonde.com/kartoffelkloesse.html
http://www.recipezaar.com/59894
http://recipes.epicurean.com/recipe/2147/german-potato-dumplings.html
http://www.cooks.com/rec/search/0,1-0...
Sarah C
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Sarah, Thank you so much for the links. I love that recipezaar! Coincidentally, recipezaar's recipe looks like the real deal. I knew there was bread involved. I will definitely be having that this week since temps are tumbling here this week.
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they're not ugly! german food has bad PR. unfortunately, i don't have any recipes, by the ones provided by kittyfood above look pretty spot on. but say rather, "comforting and delicious."
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Comforting and delicious for sure! German food is king to me especially in the cold months. I think I will stand by the ugly, but will add perhaps... scrumpdillyishis!
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are you talking about kartoffelklossel? try Mimi Sheraton's the German Cookbook
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Here's my mom's recipe:
GERMAN POTATO DUMPLINGS
2 LBS LARGE POTATOES 4 OZ WHITE BREAD
1/4 CUP ALL PURPOSE FLOUR 1/4 CUP BUTTER
1/4 CUP SEMOLINA (FARINA) DASH GRATED NUTMEG (OPTIONAL)
1/2 TSP SALT
IF POSSIBLE, COOK POTATOES THE DAY BEFORE. WASH BUT DO NOT PEEL POTATOES & PLACE THEM IN A SAUCEPAN OF BOILING WATER. SIMMER GENTLY FOR 20 - 30 MINUTES OR UNTIL DONE. DRAIN & LET STAND OVERNIGHT. PEEL & MASH OR GRATE POTATOES. PLACE IN A BOWL & MIX IN FLOUR, SALT, NUTMEG & SEMOLINA TO FORM SMOOTH DOUGH. IF NEEDED, ADD A LITTLE MORE FLOUR. WITH FLOURED FINGERS, SHAPE THE MIXTURE INTO 8 LARGE DUMPLINGS & SET ASIDE ON A FLOURED SURFACE. CUT BREAD INTO CUBES. MELT BUTTER IN A HEAVY SAUCEPAN & GENTLY SAUTE THE CUBES UNTIL PALE GOLDEN BROWN. EASE THE DUMPLINGS OPEN & PLACE 3 TO 4 CUBES IN THE CENTER OF EACH DUMPLING. SEAL UP THE OPENING & COMPLETELY ENCLOSING THE CUBES. FILL A LARGE SAUCEPAN 3/4 FULL WITH SALTED WATER. BRING TO BOIL, ADD DUMPLINGS, THEN REDUCE HEAT & SIMMER FOR 20 MINUTES OR UNTIL ALL DUMPLINGS RISE TO THE TOP. REMOVE THE DUMPLINGS WITH PERFORATED SPOON & DRAIN ON A PLATE BEFORE SERVING. SERVE HOT WITH EITHER VEAL OR BEEF GOULASH OR SAUERBRATEN. SERVES 4 TO 6.
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Yeah, crouton in the center... that sounds familiar. Thank you so much for typing in that recipe. I copied it to my own recipes and cannot wait to give it a go. I think I will start with floury potatoes like russets and move starchier unless you say otherwise. Thanks again! Making roasted pork and veggies tomorrow with lots of gravy. I cannot wait to eat these!
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If you love these, you'd also love my mom's recipe for Bavarian Bread Dumplings!! Goes really good with goulash.
Let me know and I'll post it too.
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Well, since when I read "Bavarian Bread Dumplings" I actually drooled... Lay it on me mister!
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OK here's that recipe:
BAVARIAN BREAD DUMPLINGS
18 SLICES WHITE BREAD(2 DAYS OLD) 1 PINT MILK
1 LARGE ONION 2 TBLS BUTTER OR MARGARINE
2-3 TBLS PARSLEY DASH FRESH GRATED NUTMEG
2 EXTRA LARGE EGGS
1 CUP BREAD CRUMBS
1 1/2 TBLS FLOUR SALT & PEPPER TO TASTE
POUR SOME OF THE MILK INTO SMALL BOWL; (ADD MILK AS NEEDED) PUT 1 SLICE OF BREAD IN AT A TIME. SOAK & PRESS RIGHT OUT; PLACE PRESSED BREAD IN LARGE BOWL. REPEAT UNTIL ALL BREAD SLICES HAVE BEEN SOAKED & PRESSED OUT. PEEL & FINELY CHOP ONION; SAUTE IN BUTTER OR MARGARINE UNTIL GLAZED (NOT BROWN). PLACE ASIDE UNTIL COOL. FINELY CHOP PARSLEY. WHEN ONIONS ARE COOL, ADD WITH PARSLEY TO PRESSED BREAD. BREAK IN EGGS & SEASONINGS. MIX THOROUGHLY. ADD BREADCRUMBS & FLOUR AND MIX AGAIN. (IF DOUGH IS TOO SOFT, ADD A LITTLE MORE BREADCRUMBS). FILL A LARGE POT 3/4 FULL WITH WATER, ADD SALT & BRING TO A BOIL. WET HANDS & FORM DOUGH INTO BASEBALL SIZED DUMPLINGS & ADD TO BOILING WATER. REPEAT UNTIL ALL DOUGH IS GONE. REDUCE HEAT & SIMMER. DUMPLINGS ARE DONE WHEN THEY RISE TO TOP. SERVES 6
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Hey Wanda,
If you're interested, I have my mom's goulash recipe and also her bavarian red cabbage recipe.
Both of these are drop dead good. I grew up on her cooking and now I make her recipes for my family, especially in the winter.
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Yes! Please post these.
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OK here goes and let me know how they come out:
BAVARIAN BEEF GOULASH
3 LBS BEEF (CHUCK OR STEW MEAT) 3 TBLS OLIVE OIL
2 1/2 TBLS BUTTER OR MARGARINE 1 TBLS SALT
2 BEEF BOULLION CUBES
PEPPER TO TASTE
2 TBLS SWEET PAPRIKA
2 TO 3 MEDIUM ONIONS
1 TO 2 TSP SUGAR
2 TBLS CORNSTARCH
1 CUP RED OR WHITE WINE
CUT MEAT INTO 1" CUBES. IN A LARGE SAUCEPAN, HEAT OIL & ADD BUTTER. ADD MEAT & BROWN ALL THE PIECES. REMOVE MEAT & KEEP WARM. PEEL & CHOP ONIONS & PUT IN SAUCEPAN; SAUTE UNTIL GOLDEN BROWN. DEGLAZE PAN WITH 1 CUP WINE & 2 CUPS WATER; ADD BOULLION CUBES. WHEN DEGLAZED, ADD MEAT & ALL SEASONINGS & BRING TO BOIL FOR 1 MINUTE. TURN DOWN HEAT & SIMMER FOR 1 1/2 HRS. TASTE GRAVY & SEASON TO TASTE. MIX CORNSTARCH WITH SOME WATER UNTIL SMOOTH & STIR INTO MEAT & GRAVY. IF GRAVY GETS TOO THICK, STIR IN A LITTLE HOT WATER. BRING TO BOIL FOR 2 MINUTES & SERVE. SERVES 6.
And here's the Red Cabbage:
BAVARIAN RED CABBAGE
1 RED CABBAGE 2 TO 2 1/2 LBS. 1/4 CUP BUTTER
3 TBLS SUGAR
6 TBLS RED WINE VINEGAR
3-4 CLOVES
2-3 MEDIUM APPLES
1 ONION DASH SALT & PEPPER TO TASTE
DISCARD THE COARSE OUTER LEAVES OF THE CABBAGE, QUARTER & CUT AWAY THE HARD CENTER CORE. FINELY SHRED THE CABBAGE, WASH & DRAIN. IN A LARGE SAUCEPAN, MELT BUTTER & PUT IN CABBAGE AND SALT & PEPPER TO TASTE AND THE CLOVES. PEEL & CORE THE APPLES AND SLICE THEM VERY THIN AND PUT THEM ON TOP OF THE CABBAGE. DO THE SAME WITH THE ONION. ADD SUGAR & VINEGAR. COVER & SIMMER, MIXING IT IN BETWEEN, UNTIL DONE. ADD MORE VINEGAR TO TASTE IF NEEDED. SERVES 6.
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My mother always added a small teaspoon full of carraway seeds to her red cabbage.
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On Sunday night, I took your recipes and made a German feast (perfect in this nasty rainy weather we have been having in Portland). I made the potato dumplings, the beef goulash, and the cabbage. Everything was great. The cabbage nearly brought tears of joy to my husband's eyes, as it was a perfect replica of what our German friend made for us when we visited. I think what I have been missing in my attempts is the apple, perhaps? Yummy leftovers too- good lunches this week. I do have a question, though. The dumpling recipe calls for simmering the dumplings for 20 min or until all have risen to the surface. My dumplings rose in about 3 minutes. Should I have taken them out then? I let them go a bit longer, but took them out at 10 min or so because I was afraid they were disintegrating.
Also, do you have a recommendation for a good German cookbook- something with simple homestyle cooking, preferably with regional recipes?
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Chocodile,
Well the recipe calls for 20 mins, but I too take them out sooner if I think they are done. I usually take one out and check it (no one has to know lol). If it tastes right and the texture is right, then their done.
BTW did you make the red cabbage? I find that it seems to tast better the day after I make it so I usually cook it the day before.
And thanks for reporting back.
As far as the German cookbook, I only have my mom's recipes that she handed down to me. I would check Amazon or a place down south called "Alpen Land", you can google them. I have seen recipe books in their catalogues.
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I did make the cabbage and it was fantastic. I was lucky enough to have leftovers- both the cabbage and the beef were great the next day. If you ever feel like posting more of your favorites from Mom, I'd love to have the recipes. Thanks for posting these, they go into my keepers folder.
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hmmm... these dumplings have possibilities! I may have to make these tomorrow as well and do a little comparing. Any excuse to snarf down a couple dumplings. Thanks for the recipe!
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Trust me, the bread dumplings are easy to make and go well with any dish that has GRAVY.
I also like to make the red cabbage a day before serving it. It seems to gain in taste.
Please let me know how you make out.
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Aren't you sweet. I actually make red cabbage and make my mom's recipe. Pretty close to yours except there is apple juice and onion. Goulash demands spaetzle. This is an EXCELLENT goulash (I do not know where I got it, but YUM).
2 tablespoons extra virgin olive oil
4 cups onions, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seeds, toasted and ground
1/2 tablespoons sweet paprika
1 teaspoon spicy paprika
2 tablespoons minced fresh marjoram leaves
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock
2 1/2 pounds beef shank, cut into 2-inch cubes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper. Better following day. Serve with spaetzle on the side. Sometimes I sneak potatoes in so it can be like roadside goulash.
We should start a Traditional German/ Austrian/ Hungarian food for cool weather Post!!!
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Rich - Sorry for the delay in getting back to you on how things went. We had two days of German food. Day one was roasted pork, gravy, veggies and your mother's amazing dumplings. And they were so good... fluffy, yet sturdy. Absolutely phenomenal. We polished the leftover dumplings off before midnight. Yes, Oink. Day two we had a few friends over who had stopped by our house the night before and saw the dumplings. They came with Weisswurst in a cute German terrine and served with a curry sauce and a calves tongue with horseradish sauce. They brought along saurkraut that they made from the cabbage from their garden and apples we had given them wrapped in bacon. Both were surprisingly delicious. We heated up the pork, made some more dumplings and the Bavarian bread dumplings and thawed out some beans from our garden and steamed them. Ya godda have some green... For the beer (I am getting to that) I made some homemade pretzels and for dessert I ran to Safeway and got a Blackforest cake. The other couple brought some great German wines and several kinds of beer. The Paulaner pils beer was awesome. They also brought us over some hops from Bavaria called Hallertau. My husband is a brewmiester so they brought it as a gift. Never have I seen this man in more glory.
Thanks you so much for the recipes, both were amazing and loved all the way around and they made for a great reason to get together with friends.
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Russets will probably be OK but I usually use just white Maine round potatoes.
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I once got busted at customs coming out of Austria because I tried to bring home some potatoes for dumplings---I think theirs have more gluten in them, because they make better dumplings. I agree with the Mimi Sheraton German Cookbook---wunderbar. By the way, Wanda Fuca, I once had a dog named "Puget Hound!"
mothrpoet
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Puget Hound... that is so freaking cute! I may have to steal that! Speaking of food smuggling... I once packed a whole carry on with Nestle "YES" bars (they are only available in Euro). I would have packed more, but my husband was giving me the hairy eyeball because we were only half way through the trip. I did not want to chance mailing them since I thought they might melt. The customs guy thought I was insane. If you go back to Austria and you like hazelnut chocolate and genoise cake... HEAVEN.... OINK!
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Here is a drool worthy site with a bread / pretzel dumpling recipe and pictures.
http://www.deliciousdays.com/archives...
Good lord, I need to make these soon.
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I just signed on to post about Bohemian dumplings (bread dumplings)!
Anyone have a tried and true recipe? The one posted above is close, but the one's my gram made looked like sliced bread.
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I wonder if she did not make regular dumplings and then sliced and pan fried the leftovers. I think that is pretty common. I know I will be.
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The recipe for Bavarian bread dumplings is very good, but in parts of Austria and Germany, they saute some bacon with the parley and onions. Yum. I also visited a home in Austria where they had made the bread dumplings in advance and frozen them in muffin tins, then heated them as needed. Bread dumplings, pork roast, lots of gravy or "saft"-----heaven!
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I am 48 years old and I grew up on Pani Potato Balls.....I was born in Germany my mom was from Lithuania and as far back as I can remember we had potato balls every christamas and thanksgiving......my wife has several boxes of Pani Potato Dumplings in the cupboard now...they are for tommorrows thanksgiving.........yes Pani Potato Dumplings are very good...I love them...and the left overs....you take em and slice them about 1/4 inch think and fry them in butter or oil...talk about good.....My mom called them kertuffelballs.......I use to speak and write german..but since we left when I was 4......I forgot all that.....cant wait till tommorrow and have some covered in turkey gravy...oh...also they come in regular and shreded..we prefer the regular not the shreded..but when the store dont have the regular...we will get the shreded...try em...you will love em also......I can remember as far back as 1964......mom was cooking Pani Potato Dumplings on holidays......
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5 lbs. boiled potato mashed, 2.5 - 3 boxes of potato starch, 6 eggs. mix well, dough should not stick when formed into ball. you can add, meat, bacon, herbs or whatever strikes your fancy to dough. Tradition in our house puts a pea & bacon in the center, or surround the dough around a meatball. Trick is, add to boiling water slightly salted. When dropped into water if it dosen't float in 30 seconds, you failed. Cook in low boil for 1/2 hour or so depending on the size. Eat with gravey & roast. The best way too eat in our house is to slice and fry in butter with eggs the next day. Oh my God! Heaven. You may need to see you cardiologist sooner than later.
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