Kartoffelklosse (Potatoe Dumplings) * New Potato Dumplings

Cheese and Potato Dumplings * Chicken Soup with Potato Dumplings

Basic Potato Dumplings


Kartoffelklosse (Potatoe Dumplings)


2 tb Margarine

1 sl White bread in 72 equal pieces

1 1/3 c (less 1 tsp) all-purpose flour, divided

1 lb 14 oz peeled cooked boiling potatoes, riced

1 Egg

1 t Salt

1/8 ts Ground nutmeg

1/8 ts White pepper

4 qt Water


In small skillet heat margarine until bubbly and hot; add bread and saute, stirring constantly, until bread has absorbed the margarine and is browned. Set aside. Measure out and reserve 2 tablespoons flour. in mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings.

In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower several dumplings into water (they will sink to the bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer. With slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings. These dumplings are good as an accompaniment to Sauerbarten.

Makes 12 servings of 2 dumplings each.

New Potato Dumplings


8 new potatoes

3 C. water

2 C. milk

1/2 Stick margarine

1 Dash salt and pepper

1 Can biscuits


Cook potatoes in water until tender. Take biscuits, roll out until thin and cut into 1-inch strips. Place in milk and potato mixture. Cook until dumplings are tender.

This recipe byIris Heilman (1907-1980).

Cheese and Potato Dumplings


2 lbs potatoes

1 egg

1 1/2 teaspoons salt

1/2 cup cottage cheese

1 cup flour

Nutmeg to taste

1/4 lb. butter -- melted


Peel potatoes; boil until tender. Mash; cool. Add egg, salt, cheese, flour and nutmeg; mix well. Knead lightly until smooth. Shape into long thick roll; cut into 1 inch pieces. Roll into dumplings. Cook in rapidly boiling salted water until dumplings rise to surface; simmer for 5 to 7 minutes longer or until cooked through. Drain; pour butter over dumplings.

Recipe By : American Cooking

Chicken Soup with Potato Dumplings


1/4 c Onion -- chopped

1 tb Vegetable oil

2 c Chicken -- cut up, cooked

1 c Carrots -- sliced

1 1/2 c Bisquick

1 tb Green onion -- chopped w/ top

1/4 c Milk

1 ea Garlic -- crushed clove

6 c Chicken broth

1 c Celery -- sliced

1/4 ts Sage -- dried, crushed leaves

1 c Mashed potatoes -- cold

1/8 ts Pepper


The first 8 ingredients (onion to sage) make up the soup. Cook onion and garlic in oil in 4 qt. Dutch oven, stirring frequently, until golden brown. Add broth, checken, celery, carrots, and sage. Heat to boiling. Prepare the potato dumplings by mixing the Bisquick, mashed potatoes, green onion, pepper, and milk until a soft dough forms. Beat vigorously 30 seconds. Knead about 2 minuted or until smooth, adding more baking mix if necessary. Roll dough into 18 balls, about 1 1/2 inches in diameter. Drop the dumplings into the boiling soup. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Each serving has 305 calories.

By Annette Thompson.

Basic Potato Dumplings


1 sm Cooked potato; Salt to taste;

1 Egg; Ground fresh pepper;

2 tb Flour;


With a fork, break up and mash the potato. Combine with the remaining ingredients. Beat until light and fluffy. Drop by tablespoonfuls on top of boiling salted water or beef broth. Boil for 5 minutes or until dumplings rise to surface.

Source: The Complete Diabetic by Mary Jane Finsand


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