Grüne Kartoffelklöße: German Potato Dumplings (using raw and cooked potatoes)
This version of German dumplings is made with both raw and cooked potatoes. They end up with a interesting fluffy yet deliciously sticky-chewy texture. Excellent with sauerkraut, sauerbraten or anything saucy, braised meats, etc. They apparently got the name "green dumplings" (grüne = green) because the starch in the raw potatoes will turn a green color from oxidation if not cooked right away.
The basic ratio is 2/3 raw potatoes to 1/3 cooked potatoes, so you can make this for as many people you need. If you want to make more or less, just remember it's about 2 potatoes per person for a large portion. The trick is to squeeze out all the liquid from the raw grated potatoes, yet use the starch left in the liquid to help hold the potatoes together.
Grüne Kartoffelklöße: German Potato Dumplings (using raw and cooked potatoes)
This version of German dumplings is made with both raw and cooked potatoes. They end up with a interesting fluffy yet deliciously sticky-chewy texture. Excellent with sauerkraut, sauerbraten or anything saucy, braised meats, etc. They apparently got the name "green dumplings" (grüne = green) because the starch in the raw potatoes will turn a green color from oxidation if not cooked right away.
The basic ratio is 2/3 raw potatoes to 1/3 cooked potatoes, so you can make this for as many people you need. If you want to make more or less, just remember it's about 2 potatoes per person for a large portion. The trick is to squeeze out all the liquid from the raw grated potatoes, yet use the starch left in the liquid to help hold the potatoes together.
Open in Cookpad AppSteps
- 1
Peel and quarter 2 of the potatoes in salted water until cooked and soft, about 15 minutes. Drain and let them sit in an open bowl for several minutes so the excess water evaporates.
- 2
Peel the other 4 potatoes. Line a large bowl with tea towel or other towel you can use to squeeze the potatoes out. Grate the potatoes finely with a hand grater, in two or more batches, into the lined bowl. (It takes a lot of strength to squeeze out the liquid, so smaller batches makes it much easier).
- 3
Wrap up the first batch into the towel. Twist and squeeze the liquid out into a separate bowl (keep the liquid!). Make sure you get as much water out as possible so the grated potatoes are almost dry. Do the same with the second batch.
- 4
Let bowl of potato liquid set for several minutes and the starch from the potatoes will settle at the bottom. Carefully pour off the liquid so only the white starch is left, which you'll mix in next.
- 5
Add the starch, nutmeg, a couple pinches salt and 2 or 3 Tbsp boiling water to the grated potatoes.
- 6
Gently grate the cooked potatoes with the same hand grater and add them to the raw potatoes. Mix/knead with your hand until the "dough" is sticks together well and everything is even you mixed. If it seems way too soft to hold together you can add extra potato starch or flour.
- 7
Prepare a big pot of almost boiling water (very hot but barely simmering) and add some salt to the water. Wet your hands with a little water, take pies of the dough and form into balls. Put them into the hot water as you finish them. The dumplings can be as big or small as you like.
- 8
After all dumpling are on the hot water, cook them over low heat, uncovered, for 20 minutes making sure the water doesn't boil.
- 9
They will eventually float to the top during cooking which means they're about done, but I keep mine in the full 20 minutes.
- 10
Scoop out with a slotted spoon and the klöße are ready to eat!
- 11
Serve with braised meats and their sauces, like sauerbraten, creamy sauces, pan fried sauerkraut, etc. Here I served with a mushroom and veggie cream sauce.
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