Ingredients: |
Ingredients: 1½ pounds russet potatoes
1 stick unsalted butter
2 cups fresh bread cubes
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
salt & freshly ground black pepper
2 large eggs
1 cup all-purpose flour
1 Tbsp snipped fresh chives
Place potatoes in large pot; cover with salted water; bring to boil. Reduce heat to med-low; simmer until just tender, 15-20 min. Drain; let cool until easily handled.
While potatoes are cooling, melt butter in skillet over med heat. Add bread cubes; cook & stir until golden brown & crunchy, 4-5 min. Remove from heat; use slotted spoon to transfer croutons to a bowl. Reserve browned butter in pan.
Peel potatoes; place into large bowl. Mash; season with nutmeg, cayenne, salt & pepper. Add eggs; mash until combined. Stir in flour just until incorporated; do not overmix.
|
Directions: |
Directions:Bring pot of salted water to simmer. Dampen your hands with water and scoop a spoonful of dough onto your palm. Shape dough into a circle, make a light indentation in center, place 2-3 croutons inside. Pull dough around croutons to seal; roll into smooth ball. Repeat to make seven more dumplings.
Use large spoon to lower dumplings, one at a time, into simmering water. Cook until they float to top, 1-2 min. Cover; simmer over med-low heat 10 min. Flip dumplings; continue to cook until puffed and cooked through, about 10 min more.
Transfer dumplings to serving plate; drizzle with reserved browned butter. Crumble remaining croutons over top; garnish with chives. Let dumplings firm up slightly before serving, about 10 min. |
This recipe for Kartoffelklöße (German Potato Dumplings) is from