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German Potato Dumplings

Even if Kartoffelkloesse may be difficult to pronounce, these German-style potato pancakes are easy to make. Mashed Idaho potatoes are mixed into a shallot and black-garlic infused batter then boiled and pan fried until tender and golden. Serve alongside Beer-Braised Pork Belly for a gemutlichkeit feast. 

German Potato Dumplings

Difficulty: Easy
Prep time: 4 hours
Cook time: 55 minutes
Serves: 4-6

Ingredients:

2 1/2 lbs. 

Idaho Potatoes
1 cup

Panko Breadcrumbs

1 cup Cornstarch 
3 T King Shallot Black Garlic 
2 T  Butter, melted
Eggs, beaten
3 T Butter
1/2 T  King Shallot Black Garlic
1 T  Parsley, chopped

 

Instructions:

  1. Place skin-on potatoes in a pot. Cover with cold water, then bring potatoes to a boil. Boil for 15 to 20 minutes, until tender. Drain, cool, then peel off the skin. Rice or mash the potatoes into a bowl, then cover, and refrigerate 4 hours, or overnight.

  2. In a mixing bowl, combine the breadcrumbs, cornstarch, King Shallot, butter, and eggs. Fold in the chilled potatoes, then form into 18 dumplings. If the dough is too sticky, add more cornstarch, 1 tablespoon at a time.

  3. Bring a large pot of salted water to a boil. Add dumplings to the water, then simmer, uncovered for 15 to 20 minutes. Remove with a slotted spoon and set aside to cool for 10 minutes.

  4. Melt butter in a large skillet. Sear dumplings 1 minute per side, season with additional King Shallot, then serve warm with fresh parsley.

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