Kartoffel Kloesse (Potato Dumplings)

Recipe View 20 mins Place the peeled potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are fork-tender, about 20 minutes. Drain well and return the potatoes to the pot.

Recipe View 15 mins Using a potato ricer or masher, mash the potatoes until smooth, ensuring there are no large lumps. (5 minutes) Mix in the salt, beaten eggs, flour, 2/3 cup bread crumbs, and ground nutmeg until a dough forms. If the dough is too sticky, gradually add more flour, one tablespoon at a time, until it is manageable. (10 minutes)

Recipe View 15 mins Lightly flour your hands. Roll the dough into walnut-sized balls. (15 minutes)

Recipe View 13 mins Bring a large pot of lightly salted water to a gentle boil. Carefully drop the dumplings into the boiling water, a few at a time, being careful not to overcrowd the pot. Once the dumplings float to the surface, continue to cook them for an additional 3 minutes to ensure they are cooked through. (10 minutes)

Recipe View 8 mins While the dumplings are cooking, prepare the buttered bread crumb topping. In a large skillet, melt the butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Stir in the remaining 1/4 cup of dry bread crumbs and cook, stirring constantly, until golden brown and fragrant, about 3 minutes.

Recipe View Using a slotted spoon, carefully remove the cooked dumplings from the boiling water and transfer them to a serving dish. Pour the buttered bread crumb topping over the dumplings and serve immediately.