Kartoffel Klazer Potato Dumplings Recipe
Ingredients
| Cold butter | 2 Cup (16 tbs), mashed | |
| All purpose flour | 1 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Salt | To Taste |
Directions
Combine all ingredients and mix thoroughly.
Flour a bread board and taking a small amount of dough at a time roll by hand until the dough is the shape and width of a large bread stick.
Dip a knife in flour and cut into one inch pieces.
Remove to floured tray.
In a large kettle heat 2 quarts of water - salt - and when rapidly boiling drop dumplings in one at a time - not too many at once.
Boil for 10 to 12 minutes and remove with large spoon (with holes to drain off excess water) to a glass baking dish - try not to put one on top of the other.
Originally these were served with a very rich goose gravy, but they are excellent with gravies from chicken, turkey or pot roast.
For the Italian version, use these with butter and grated Parmesan cheese.
If doubling the, be sure to use 2 eggs and 2 yolks.
Flour a bread board and taking a small amount of dough at a time roll by hand until the dough is the shape and width of a large bread stick.
Dip a knife in flour and cut into one inch pieces.
Remove to floured tray.
In a large kettle heat 2 quarts of water - salt - and when rapidly boiling drop dumplings in one at a time - not too many at once.
Boil for 10 to 12 minutes and remove with large spoon (with holes to drain off excess water) to a glass baking dish - try not to put one on top of the other.
Originally these were served with a very rich goose gravy, but they are excellent with gravies from chicken, turkey or pot roast.
For the Italian version, use these with butter and grated Parmesan cheese.
If doubling the, be sure to use 2 eggs and 2 yolks.
Chef
