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kartoffelklösse (potato dumplings)

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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    Posted: 06 March 2011 at 16:09
i am posting this, along with a recipe for rouladen, for a great gal i went to school with back in the day - here you go, sherry! Hug
 
time life's foods of the world, the cooking fo germany (1969) describes the relationship between the potato and the german people:
 
Quote today die kartoffel (the potato) is the king of german vegetables, but that was not always true. the germans were among the last europeans to learn to regard this new world import as an edible tuber. once they accepted it, hwoever, they proceeded to apply to its use more ingenuity and inventiveness than had an of their neighbours. mashed, sliced, diced, puréed, baked or turned into flour, potatoes are made by the germans into an incredible variety of dishes and even into schnaps....the germans owe thier appetite for potatoes to frederick the great. in 1744, almost two centuries after the potato ahd been brought to europe from south america, frederick distributed free seed potatoes to reluctant peasants and decreed that they should plant them, enforcing his edict by stationing armed soldiers in the fields. after this shotgun wedding, the parties to it lived happily together ever after.
 
here's a picture of kartoffelklösse with rouladen and red cabbage:
 
 
and here's the recipe:
 
to make 15 to 20 dumplings:
 
1/2 cup plus 2 tablespoons butter
1 cup fine dry white bread crumbs
2 or 3 slices fresh white homemade-type bread, crusts removed
1/2 cup all-purpose flour
1/2 cup regular farina, not the quick-cooking type
3 1/2 teaspoons salt
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper
1 1/2 cups hot or cold riced potatoes, made from 4 or 5 mediums-sized baking potatoes (1bout 1 1/2 pounds), boiled, peeled and forced through a ricer
2 eggs
 
[note, if you don't have a ricer, simply peel and quarter the potatoes, boil until you can put a fork into them with no resistance, drain and mash thoroughly with a fork.]
 
in a heavy 6- to 8-inch skillet, melt 1/2 cup of the butter over moderate heat. when the foam begins to subside, drop in the bread crumbs and cook, stirring constantly, until they are light brown set the toasted crumbs aside off the heat.
 
with a small, sharp knife, cut the bread into 1/2-inch squares (there should be about 1 1/2 cups). melt the remaing butter in two tablespoons of butter in a heavy 8- to 10-inch skillet, add the bread and cook over moderate heat, stirring frequently, until the cubes are light brown on all sides. add more butter, a tablespoon at a time, if necessary to prvent the bread from burning. spread the courtons on a double thickness of paper towels to drain.
 
combine the flour, farina, 1 1/2 teaspoons of salt, the nutmeg and white pepper in a small bowl. then, with a large spoon, beat them, a few tablespoons at a time, into the riced potatoes. lightly beat the two eggs with a fork, and then beat them into the potato mixture. continue to beat until the dough holds its shape lightly in a spoon. if it seems too thin, stir in a little more flour, a teaspoon at a time, until the desired consistency is reached.
 
lightly flour your hands and shape each dumpling in the following fashion: scoop off about two tablespoons of dough and form it into a rough ball. press a hole in the venter with a fingertip, drop in 3 or 4 of the reserved croutons, then gather the outer edges of the opening together. gently roll the dumpling into a ball again.
 
bring 4 quarts of water and the remaining 2 teaspoons of salt to a bubbling boil in a deep 6- to 8-quart pot. drop in all the dumplings, and stir gently once or twice to prevent them from stickingto one another or to the bottom of the pan. simmer over moderate heat for 12 to 15 minutes, or until the dumplings rise to the surface of the water. cook 1 minute longer, then remove the dumplings from the pot with a slotted spoon and arrange them on a large heated platter. serve at once, sprinkles with reserved toasted bread crumbs.
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