Kartoffelkloesse German Potato Dumplings

---

Just what the name implies - these are german-style potato dumplings, as found everywhere in the south of germany, austria and bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.

---

Steps

---

Trim crusts off bread and save them for another use.

---

Cut bread into 1 / 2-inch cubes and fry in butter and oil mixture until golden brown , transfer to paper towel to dry.

---

Cook scrubbed , unpeeled potatoes in large pot of boiling salted water until tender , about 45 minutes.

---

Drain.

---

Cool slightly.

---

Peel.

---

Cut potatoes into large pieces.

---

Refrigerate until cold , about 30 minutes.

---

Mash potatoes with fork or run through ricer into large bowl.

---

Mix in salt and nutmeg.

---

Add 1 / 2 cup flour and cornstarch.

---

Using hands , knead mixture in bowl until smooth dough forms , adding more flour by tablespoonfuls if dough is sticky.

---

Mix in egg.

---

Form dough into balls , using 1 / 4 cupful for each.

---

Insert bread cube into center of each dumpling.

---

Roll dumpling between palms to enclose bread cube completely and form smooth balls.

---

Working in batches , cook dumplings in large pot of nearly boiling salted water 10-15 minutes.

---

Using slotted spoon , transfer dumplings to large bowl.

---

Keep covered.

---

Ingredients

---

russet potatoes, salt, ground nutmeg, all-purpose flour, cornstarch, egg, sourdough bread, unsalted butter, corn oil