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collection by ICAF Europe

Rohe Kartofelklösse (raw potato dumplings)

3 kg raw potatoes
1/2 cup semolina
1/4 l. milk
salt to taste
1 bread roll
1 tablespoon fat

Wash and peel the potatoes. Place them in a bowl with cold salt water. Grate them. Pour contents of bowl through a little cloth sack over a second bowl and squeeze the potatoes until totally dry. Let the potato water sit until the starch has settled at the bottom, pour out water carefully and replace potatoes into the starch remaining at the base of the bowl. Cook the semolina in milk until thick and, while hot, add the potato. Season and mix thoroughly until the mixture becomes a waxy dough. Cut bread roll into cubes and roast in fat. Form dumplings, place roasted bread cubes in middle and close. Place dumplings in big pot with enough salt water to cover and allow to boil; then reduce heat and let simmer for 30 minutes. Serve immediately. If some dumplings are left over, cut them into slices when cold and roast in butter or dripping.