German Recipe: Vogtland-Style Potato Dumplings
(Kartoffelklösse aus dem Vogtland)
Adapted from Horst Scharfenberg’s cookbook, “The Cuisines of Germany”. Dumplings are a very popular dish in German cuisine, especially those made from the also very popular ingredient, potatoes. I also admit that they are pretty cute looking. Some potato dumplings use raw potatoes, others cooked (boiled) potatoes, and shredded; some potato dumplings even combine the raw and cooked potatoes in the recipe for a unique texture combination. These Vogtland-Style dumplings use boiled potatoes.
2 pounds potatoes
2 tablespoons flour
3-5 tablespoons sour cream
1 stale or dry-baked roll, cut into cubes (1/2 cup)
1 tablespoon butter
- Boil the potatoes in their jackets. Allow to cool off, peel, and grate (or press) them.
- Mix the flour with the grated potato, stir in the egg, then add as much sour cream as the dumpling dough mixture can still accommodate after the egg has been added.
- Season with salt and grated nutmeg.
- With wet hands, shape the dough into dumplings the size of a small child’s fist.
- Fry the bread cubes in butter until crispy, then press a crouton into the middle of each dumpling.
- Cook for about 15 minutes in boiling salted water.
Variation: To make Speckklösse, the Saxon version of the above, take about 3 ounces diced medium-lean bacon and a finely chopped onion, sauté together, drain, and add to the dumpling dough.
Makes 4 servings.