Ingredients with Measurements:
- 1 kg potatoes
- 250 g flour
- 2 eggs
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp nutmeg
- 1/2 cup breadcrumbs
Special equipment needed:
- Potato ricer or masher
- Large pot for boiling
Step-by-step instructions:
1. Peel and boil the potatoes until they are soft.
2. Mash or rice the potatoes and let them cool.
3. In a separate bowl, mix the flour, eggs, salt, sugar, and nutmeg together.
4. Add the flour mixture to the potatoes and knead until it forms a smooth dough.
5. Divide the dough into small portions and shape them into balls.
6. Bring a large pot of salted water to a boil.
7. Gently place the balls into the boiling water and cook for 15-20 minutes.
8. Remove the balls from the water and roll them in breadcrumbs.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 2g
Carbohydrates: 50g
Protein: 7g
Substitutions for ingredients:
- Gluten-free flour can be used instead of regular flour.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped parsley or chives to the dough for added flavor.
- Stuff the balls with a small piece of bacon or sausage before cooking.
Tips and tricks:
- Make sure the potatoes are completely cooled before adding the flour mixture to prevent the dough from becoming too sticky.
- Wet your hands before shaping the balls to prevent the dough from sticking to your hands.
- To test if the balls are cooked, remove one from the water and cut it in half. The center should be cooked through and not doughy.
Storage instructions:
Store leftover Klöße in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Klöße in a pot of boiling water for 5-10 minutes or until heated through.
Presentation ideas:
Serve the Klöße on a platter with a sprinkle of parsley or chives.
Garnishes:
Sprinkle with chopped parsley or chives.
Pairings:
Schlesischer Klöße pairs well with roasted meats such as pork or beef.
Suggested side dishes:
Sauerkraut or red cabbage make great side dishes for Schlesischer Klöße.
Troubleshooting advice:
If the dough is too sticky, add more flour until it forms a smooth dough.
Food safety advice:
Make sure the Klöße are cooked through before serving to prevent foodborne illness.
Food history:
Schlesischer Klöße is a traditional German dish that originated in the Silesia region, which is now part of Poland.
Flavor profiles:
Schlesischer Klöße has a mild potato flavor with a slightly nutty taste from the nutmeg.
Serving suggestions:
Serve Schlesischer Klöße as a side dish with roasted meats and vegetables.
Related Categories
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Region: German
Taste: Savory, Rich, Creamy, Comforting, Hearty