Kartoffelkloesse (german Potato Dumplings)
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 9.0092 |
| Energy (kCal) | 219.4038 |
| Carbohydrates (g) | 19.0272 |
| Total fats (g) | 12.0629 |
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Cuisine
European >> Deutschland >> Austrian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Trim crusts off bread and save them for another use. | 2. Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry. | 3. Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes. | 4. Drain. | 5. Cool slightly. | 6. Peel. | 7. Cut potatoes into large pieces. | 8. Refrigerate until cold, about 30 minutes. | 9. Mash potatoes with fork or run through ricer into large bowl. | 10. Mix in salt and nutmeg. | 11. Add 1/2 cup flour and cornstarch. | 12. Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky. | 13. Mix in egg. | 14. Form dough into balls, using 1/4 cupful for each. | 15. Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls. | 16. Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top). | 17. Using slotted spoon, transfer dumplings to large bowl. | 18. Keep covered with a damp kitchen towel as remaining dumplings are cooked. | 19. You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| russet potato | 1 1/2 | 1/2 | - | - | - | - | |
| salt | 1 1/2 | 1/2 | - | - | - | - | |
| nutmeg | 1/8 | teaspoon | ground | 1.4438 | 0.1355 | 0.0161 | 0.0999 |
| purpose flour | 1/2 | cup | - | - | - | - | |
| cornstarch | 1/8 | cup | 60.96 | 14.6032 | 0.0416 | 0.008 | |
| egg | 1 | 71.5 | 0.36 | 6.28 | 4.755 | ||
| sourdough bread white | 2 | slices | - | - | - | - | |
| butter | 1 | tablespoon | unsalted | 85.5 | 3.9285 | 2.6715 | 7.2 |
| corn oil vegetable | 1 | tablespoon | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.