Kartoffelklöße

Preparation

1. 01

   Boiling

   Boil 400 g potatoes in their skins in plenty of water until tender (approximately 20-25 minutes). Drain, peel, and mash thoroughly while still hot to form a purée. Let cool to room temperature.

2. 02

   Grating

   Peel 800 g raw potatoes and grate them finely using a fine-hole grater.

3. 03

   Squeezing and resting

   Place the grated potato in a clean kitchen towel or cheesecloth and squeeze out the liquid thoroughly. Collect the squeezed liquid in a bowl and let it sit for 10 minutes so the starch settles. Slowly pour off the water on top, keeping the starch that has settled at the bottom.

4. 04

   Kneading

   In a large bowl, knead the cooled potato purée, squeezed grated potato, egg, 2 tablespoons potato starch, the settled potato starch, 1 teaspoon salt, nutmeg, and white pepper until a uniform dough consistency is reached. The dough should not be too sticky or too dry.

5. 05

   Shaping

   Wet your hands with water. Take walnut-sized portions of the mixture and roll them tightly in your palms to form even dumplings. You will get approximately 8-10 dumplings.

6. 06

   Boiling

   Bring 3 liters of water to a boil in a large pot and add 1 teaspoon salt. After boiling, reduce the heat; the water should not be boiling, just gently simmering (approximately 85-90°C). Gently lower the dumplings into the water with a spoon or by hand.

7. 07

   Boiling

   Cook the dumplings over low heat, without boiling, for approximately 18-20 minutes. When the dumplings float to the surface, they are done. Remove from the water with a slotted spoon and drain excess water. Serve hot.