How to make it

  • Trim the breadcrusts, and cut into 1/2-inch cubes. Saute in the butter and oil until golden, and drain on a paper towel. Boil the potatoes until done, then drain and cool (the point is so you don't burn yourself; the potatoes don't have to be room temp). Peel, then cut into large pieces, and refrigerate the potatoes until cold. Rice the potatoes, mix with salt, and add the flour and potato starch. Add the egg, and mix with your hands until you have a dough. The dough should barely be sticky. Add more flour if you need to, but only enough to get the dough just barely sticky. Form the dough into balls, about 1/4 c. for each one. Stick a cube of bread into the center, then roll in your hands to enclose it. Simmer the klössen in salted water until they float, about ten to twelve minutes. Don't boil the water, or they'll fall apart.

Reviews & Comments 5

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  • ladilizbet 5 years ago
    my mother made the best dumplings, light as feather and made with potatoe and flour etc. very similiar to italian noci's the correct spelling has left my brain for the moment.

    this recipe sounds good, may try.
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  • binky67 9 years ago
    Also good with Goulash! Thanks.
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  • carmenperez 10 years ago
    hi there
    very interesting
    will try ty
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  • vannoordwyk 10 years ago
    I love German food and think this recipe looks good
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    " It was excellent "
    shirleyoma ate it and said...
    Sounds soooo good, I miss German food!!
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