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multipurposegoddessCheck me out, making November recipes in November. A German recipe, this time, Kartoffelklösse. I seem to be incapable of buying "medium" baking russets when it's possible for me to buy large ones (I should have realized when my potatoes wouldn't really fit in a small pot to be boiled that I had erred), so I ended up with too much dough that was more full of potatoes than it really ought to be. Once I got the 16 dumplings (probably too large) that the recipe says it makes formed, I shaped the remaining dough into a patty and fried it in butter. Yum. Also, I used beef bacon instead of bacon bacon, because I like beef bacon and if I see it for sale I will buy it, apparently. I can't imagine that made a whole lot of difference to the end product, but, hey, full disclosure.
The end result is pretty much what you would imagine - mashed potatoes wrapped around a crouton. I could hardly tell that the crouton was there (it's supposed to be a buttery and chewy surprise), but I had the fried leftover dough first so my tastebuds may have been over buttered at that point. I still have three servings to try out, at least one of which I plan to try simmering in chicken or beef broth because that just sounds good. I might try browning one serving in butter, because potatoes + frying = delicious. They are supposed to be served as a side dish with butter (which is how I had the first batch, except o main course for them to be on the side of), or with sauerbraten, or "with your favorite stew or sauce". All of which sound pretty good.
Hopefully, next time I can manage to buy smaller potatoes to start with and try to make smaller dumplings; the croutons would probably gain prominence that way.
Even with my slipshod assembly, these were quite tasty.
The end result is pretty much what you would imagine - mashed potatoes wrapped around a crouton. I could hardly tell that the crouton was there (it's supposed to be a buttery and chewy surprise), but I had the fried leftover dough first so my tastebuds may have been over buttered at that point. I still have three servings to try out, at least one of which I plan to try simmering in chicken or beef broth because that just sounds good. I might try browning one serving in butter, because potatoes + frying = delicious. They are supposed to be served as a side dish with butter (which is how I had the first batch, except o main course for them to be on the side of), or with sauerbraten, or "with your favorite stew or sauce". All of which sound pretty good.
Hopefully, next time I can manage to buy smaller potatoes to start with and try to make smaller dumplings; the croutons would probably gain prominence that way.
Even with my slipshod assembly, these were quite tasty.